Rigatoni with Shrimp in Tomato and Feta Sauce
|1/2 lbFeta; crumbled|
|Dried hot red pepper flakes|
|1 1/2 lbMedium shrimp; shelled,|
|1/2 cDry white wine|
|1 lbRigatoni or other tubular|
|1 Garlic; minced|
|3 cn(14 to 16 ounce) plum|
|1/2 tsDried basil; crumbled|
|2 tbFinely chopped fresh parsley|
|1/2 tsDried oregano; crumbled|
|1/2 cOnion; finely chopped|
|6 tbolive oil|
Rigatoni with Shrimp in Tomato and Feta Sauce Preparation
In a kettle cook the onion and garlic in oil over moderately low heat, stirring occasionally until they are softened, add wine, and boil mixture for 1 minute. Stir in tomatoes with juice, 1 tablespoon parsley, basil, oregano, salt, and red pepper flakes and boil mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm. In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 6 ounces of Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4 quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450 degree oven for 20 minutes, or until Feta is bubbling and the top is slightly crusty. Yield: 6 servings NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9051 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Rigatoni with Shrimp in Tomato and Feta Sauce Reviews
Excellent dish! My whole family loved it.
1 years, 11 months, 2 weeks, 3 days, 15 hours, 6 minutes ago
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