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Recipe for... shrimp recipes |
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Rigatoni with Shrimp in Tomato and Feta SauceThis recipe is rated : 0
Recipe Ingredients1/2 cup finely chopped onion1 garlic clove, minced 6 tbsp olive oil 1/2 cup dry white wine Three 16-ounce cans plum tomatoes including the juice, chopped coarse 2 tbsp finely chopped fresh parsley leaves 1/2 tsp dried basil, crumbled 1/2 tsp dried or?gano, crumbled 3/4 tsp salt Dried hot red pepper flakes to taste if desired 1 1/2 pounds medium shrimp, shelled, deveined if desired, and rinsed 1 pound dried rigatoni or other tubular pasta 1/2 pound Feta, crumbled Cooking ProceduresIn a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened.Add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tbsp of the parsley, the basil, the or?gano, the salt, and the red pepper flakes and boil the 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 5 ounces of the 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 tbsp parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 45?F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty. |
Excerpt from the wayback cook-book collection: |
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