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

Shell shrimp and devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.

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.

Cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

makes 4 servings.