2 tablespoons olive oil |
1 medium red pepper, cut into strips |
1 garlic clove, finely chopped |
1/4 cup dry white wine |
8 ounces raw small shrimp |
1/4 cup kalamata olive, sliced |
1 (9 ounce) package linguine |
1 (7 ounce) container pesto with sun-dried tomatoes, lightly warmed |
2 tablespoons fresh basil, thinly sliced |
1/4 cup feta cheese, crumbled |
1 tablespoon capers |