Shrimp With Feta Over Linguine - cooking recipe

Ingredients

2 Tbsp. margarine, divided
1/2 c. julienne onion
1/2 c. chopped green onion
1/4 c. minced fresh parsley
2 large cans Roma (Italian) tomatoes (undrained) or 15 to 20 fresh Roma tomatoes, chopped
1/2 tsp. oregano
1/4 lb. Feta, crumbled
freshly ground black pepper
1/2 c. white wine
1/4 c. dry sherry
4 cloves garlic, minced
1 lb. shrimp, peeled and deveined
1/4 to 1/2 c. sliced black olives
1 lb. linguine

Preparation

Melt 1 tablespoon margarine in a heavy saucepan.
Add onion and parsley and saute until onion is tender.
Add tomatoes, oregano and pepper.
Increase heat and simmer gently until reduced, mashing tomatoes and stirring occasionally for 20 minutes.
Stir in wine and sherry.
Cook 2 minutes.
In a separate pan, melt 1 tablespoon margarine.
Add garlic.
Cook 30 seconds; don't let it brown.
Add shrimp and cook until shrimp just turns pink.
Bring the sauce to a boil.
Add the shrimp mixture and 2/3 of the Feta.
Mix until heated through.
Add the black olives. Mix well.
Serve with linguine and crusty French bread.
Top serving platter with reserved Feta.
Serves 4 to 8.