BAKED RIGATONI WITH SHRIMP AND FETA
This recipe was found in "Dinner Made Easy", a Winn-Dixie publication- sounded so good I just had to try it. You don't see many dishes that feature pasta, shrimp and feta, my three favorite things. My feta was with Mediterranean Herbs - gave it a unique taste. An easy, favorite go-to dish.
Provided by Rose M. Helle
Categories Pasta
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425 degrees. Cook pasta according to package directions, then drain and return to pot.
- 2. Saute shrimp in 2 tbsp. oil in a large non-stick skillet over medium-high heat until lightly browned and cooked through, about 5 minutes; transfer to plate.
- 3. Add remaining 1 Tbsp oil to now empty skillet and cook shallot until softened, about 1 minute. Add tomato paste, garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.
- 4. Stir wine into skillet and simmer for one minute. Add crushed tomatoes and return to a simmer. Stir tomato mixture and shrimp into pot with pasta. Season with salt and pepper to taste.
- 5. Transfer all to a 9x13 baking dish. Top with feta. Bake until sauce is bubbling around edges, about 15 minutes. Let cool slightly and serve.
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