Try this Rigatoni with Shrimp in Tomato and Feta Sauce recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (1445g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 231 | ||
Calories from Fat: 185 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 166.8mg | 4 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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