A Mediterranean-style fresh sauce of boiled shrimp, cherry tomatoes, garlic, green onions, fresh basil and crumbled feta cheese tossed with linguine pasta and served at room temperature.

Linguine with Shrimp and Cherry Tomatoes

1 pound medium shrimp (about 40)
2 pints vine-ripened cherry tomatoes, halved
4 large garlic cloves, finely minced
1 bunch green onions, finely chopped
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh basil leaves
1 1/2 cups crumbled feta (about 6 ounces)

Salt and freshly ground pepper to taste
1 pound dried linguine

1. Shell shrimp and devein.
2. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
3. In a large bowl combine all ingredients, except linguine, with salt and pepper to taste. Chill sauce, covered, for 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
4. Cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta.
5. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

Makes 4 servings.