1/2 lb twisty pasta (rotini and
cellentani are my favorites)
3/4 lb large (26-30 size) shrimp, shell on, uncooked, defrosted
1/2 cup slow-roasted tomatoes, chopped, with their oil
8-12 large basil leaves, roughly torn, plus extra for garnish
1/2 cup feta cheese, crumbled
2 tsp olive oil, or more as needed
Fresh black pepper, to taste
Cook the pasta according to package directions. Drain and rinse under cold water. Drain again, and place in a large bowl.
Place the shrimp in a small pot, add two inches of water, and cover. Set the pot over high heat until the water comes to a boil, then reduce heat to medium and cook just until the shrimp turn pink (do not overcook). Remove from heat, drain the shrimp in a colander, and run under cold water to stop the cooking. Peel the shrimp and add to the pasta.
Add tomatoes, basil and feta to the pasta, and stir to combine. Add olive oil and black pepper, and stir again.
Serve at room temperature; can be refrigerated for two days. If you make this ahead, bring it to room temperature before serving.