2 teaspoons olive oil, divided 6 ounces gf spaghetti 4 garlic cloves, minced 1/3 cup Italian parsley, minced One 28 ounce can diced tomatoes, drained 1/2 cup kalamata olives, coarsely chopped 1 pound large shrimp, shelled and deveined 3/4 cup feta cheese, crumbled 1-1/2 Tablespoons lemon juice Salt and freshly ground black pepper to taste
Prepare pasta according to package directions. Drain and toss with 1 teaspoon olive oil. Keep warm.
In a large skillet, heat remaining olive oil over medium heat. Add garlic; sautéing for 30 seconds. Add tomatoes, olives and half of the parsley. Bring mixture to a simmer; cook for 10 minutes, stirring occasionally. Add shrimp and continue to cook for 3-4 minutes or until shrimp are just cooked through. Add lemon juice and season to taste with salt and freshly ground black pepper.
Pour shrimp mixture over pasta and toss until noodles are evenly coated with sauce.
To serve, garnish with feta cheese and remaining Italian parsley.