Rigatoni with Shrimp in Tomato and Feta Sauce Recipe

Name: Rigatoni with Shrimp in Tomato and Feta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup finely chopped onion; 1 garlic clove, minced; 6 tablespoons olive oil; 1/2 cup dry white wine; three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse; 2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed); 1/2 teaspoon dried basil, crumbled; 1/2 teaspoon dried oregano, crumbled; 3/4 teaspoon salt; dried hot red pepper flakes to taste if desired; 1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired, and rinsed; 1 pound dried rigatoni or other tubular pasta; 1/2 pound Feta, crumbled

Servings: persons

1/2 cup finely chopped onion
1 garlic clove, minced
6 tablespoons olive oil
1/2 cup dry white wine
three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse
2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
3/4 teaspoon salt
dried hot red pepper flakes to taste if desired
1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired, and rinsed
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta, crumbled

1
In 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.
2
Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened.
3
Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
4
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.
5
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 tablespoon parsley and the remaining 2 ounces Feta.
6
Bake the pasta in the middle of a preheated 450F.
7
oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup finely chopped onion, 1 garlic clove, minced, 6 tablespoons olive oil, 1/2 cup dry white wine, and more.

Yes, Rigatoni with Shrimp in Tomato and Feta Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with Shrimp in Tomato and Feta Sauce

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