2 to 3 tablespoons olive oil
1 pound peeled, uncooked shrimp
3 cloves garlic, minced
Salt and pepper
2 teaspoons Greek seasoning
2 cups cherry or grape tomatoes, cut in half
3/4 cup chicken or vegetable stock
1/4 cup dry white wine
1/2 cup pitted Kalamata olives
1 small jar (6 ounces) marinated artichoke hearts
Juice from half a lemon
1/4 cup fresh chopped Italian parsley
1/2 cup crumbled feta cheese
1 pound hot cooked spaghetti, linguini, angel hair pasta
Heat oil in a large skillet. Add shrimp and cook for a minute on one side. Flip shrimp over and cook another minute. Add tomatoes and garlic and cook 30 seconds stirring constantly. Season with a little salt, pepper, and Greek seasoning. Add stock and wine and bring to a simmer. Simmer for a couple minutes. Add olives, artichoke hearts, pasta and lemon juice. Toss to coat and heat until just warm.
Serve with chopped parsley and crumbled feta cheese on top.