Greek Shrimp with Rigatoni |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you love shrimp, tomatoes, & feta cheese, this one is for you. It is similar to others in the Zaar database, but enough different that I think it is worth posting. It is from the local newspaper, the yellow newsprint a testiment to how many years it's been in my files. Ingredients:
5 tablespoons olive oil |
1 teaspoon finely chopped garlic |
2 cups peeled cubed tomatoes, preferably fresh,about one pound whole |
1/2 cup white wine |
salt & freshly ground black pepper |
1/4 cup finely chopped fresh basil |
1 teaspoon dried oregano leaves |
1 1/2 lbs fresh medium-sized shrimp, about 48,peeled,deveined,leaving the last tail segment on |
1/8 teaspoon red pepper flakes |
1/2 lb crumbled feta cheese |
1/3 lb rigatoni pasta or 1/3 lb ziti pasta or 1/3 lb spiral shaped pasta |
Directions:
1. Preheat the oven to 400 degrees.
2. Heat 1 Tablespoon oil in skillet, and add the garlic.
3. Cook briefly, stirring, then add the tomatoes.
4. Cook about one minute and add the salt, pepper, wine, basil,& oregano.
5. Cook over medium heat, about 10 minutes.
6. Sprinkle the shrimp with salt& pepper.
7. Heat the remaining 4 Tablespoons of oil in a large skillet and add the shrimp.
8. Cook quickly for about 1 minute, just until the shrimp turns red.
9. Sprinkle with the red pepper flakes.
10. Spoon the shrimp& any pan juices into a small baking dish.
11. Sprinkle the shrimp with the crumbled feta cheese.
12. Spoon the tomato sauce over the shrimp& cheese.
13. Bake for 10 minutes.
14. Meanwhile, cook the rigatoni according to the directions on the package and drain.
15. Do not overcook.
16. Serve the rigatoni with the shrimp mixture spooned over it.
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