Shrimp and Feta Cheese Pasta

3 tablespoons olive oil

1 pound shrimp, peeled and deveined

5 cloves garlic, minced

1 tablespoon white wine

1 pound linguine pasta

2 tomatoes, chopped

1 teaspoon dried oregano

½ teaspoon dried basil

1 (6 ounce) package crumbled feta cheese

In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.

Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.