Shrimp And Feta Linguine With Charred Tomato Vinaigrette

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1 tbsp extra virgin olive oil

24 jumbo (21/25) raw shrimp , (1 lb/500 g), peeled and deveined

1 pinch salt

1 pinch pepper

12 oz linguine

3 cups packed fresh spinach

1 cup crumbled feta cheese

8 plum tomatoes , (about 1-1/2 lb/750 g) cored

1/3 cup extra virgin olive oil

4 tsp sherry vinegar , or wine vinegar

1 garlic clove , minced

1/4 tsp salt

1/4 tsp pepper

1 pinch hot pepper flakes , (optional)

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