This dish tastes wonderful at room temperature, which means you can make it ahead of time if you’re expecting dinner guests. Prepare the sauce early in the day and then cook the pasta later. Dinner can be on the table in 10 minutes.

You can serve the sauce without the linguini; just have some good crusty bread to sop up the juices.

Serves 6.

1 pound linguini
¼ cup olive oil
2 to 3 garlic cloves, minced
½ cup chopped fresh basil leaves
1 bunch scallions, chopped
¾ cup crumbled feta cheese
2 cups grape tomatoes
1 pound medium to large cooked shrimp
1 teaspoon kosher salt
½ teaspoon black pepper
Crushed red pepper flakes, to taste (optional)

1. Bring a large pot of water over high heat. Add the pasta and cook until al dente.

2. While the pasta is cooking, place the oil, garlic, basil, scallions, feta, tomatoes, and shrimp in a large bowl and toss well. (The sauce can be made, covered, and refrigerated up to 24 hours in advance.)

3. Add the pasta to the shrimp mixture and toss well. Add the salt, pepper, and, if desired, red pepper flakes. Serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)