1/2 lb. linguine pasta
1/2 stick (1/4 c.) butter
2 garlic cloves, minced
2 Tbsp. dry white wine or sherry
20 medium shrimp, peeled and deveined or cooked salad shrimp
1 (15 oz.) can diced tomatoes
2 tsp. minced fresh cilantro or more to taste
2 oz. (1/4 c.) Feta cheese, crumbled coarsely (optional)
fresh Parmesan-Reggiano cheese, shredded or 1 pkg. Italian 3-cheese, shredded

Cook pasta according to package directions and drain. Meanwhile, in a large skillet, heat butter, garlic and wine over medium heat until butter is melted. Add shrimp, tomatoes and cilantro and saut the mixture over moderate high heat for 3 minutes or until shrimp are just firm to the touch but cooked through. Remove the skillet from heat. Stir in Feta cheese. Pour over linguine and sprinkle with Parmesan-Reggiano cheese if desired. Makes 4 to 5 servings.

This recipe easily doubles.