1/4 cup olive oil
1 cup flour
1 lb. large (raw) shrimp peeled, deveined, butterflied
1 teaspoon lemon pepper
2 cloves garlic, minced
1 cup white wine
1/2 cup julienned sundried tomatoes (or swap out halved grape tomatoes, if you prefer)
1/2 cup sliced kalamata olives
zest and juice of one lemon
1/4 teaspoon black pepper
pinch of red pepper flakes
1/2 cup (1 stick) butter
1 lb. pasta, prepared according to package directions (al dente)
1/4 cup chopped fresh parsley
4 oz. feta cheese
In a large sauté pan, add olive oil. Coat shrimp with flour that has been mixed with lemon pepper and shake off the excess. Cook shrimp on medium heat for about two minutes until golden brown on both sides. Remove the shrimp from the pan.
Add garlic and cook another minute or two. Add white wine, tomatoes, olives, lemon zest and juice, and simmer for an additional two to three minutes. Melt the butter into the wine and veggie mixture, then toss the cooked pasta around in the pan to coat. Add the chopped parsley, feta cheese, and the reserved shrimp and toss once more before serving (with crust bread to sop up the yummy sauce).
*Note: A pound of cut-up boneless chicken breasts can be substituted for the shrimp.