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.
prep time
20 Min
cook time
45 Min
method
Bake
yield
4 to 8 servings
Ingredients
- 1 package (12oz) rigatoni
- 1 pound extra-large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 - shallot, finely chopped
- 1 tablespoon tomato paste
- 3 - garlic cloves, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 can (28oz) crushed tomatoes
- - salt & pepper
- 6 ounces (1-1/2 cups) feta cheese, crumbled
How To Make baked rigatoni with shrimp and feta
-
Step 1Preheat oven to 425 degrees. Cook pasta according to package directions, then drain and return to pot. -
Step 2Saute 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.
-
Step 3Add 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.
-
Step 4Stir 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.
-
Step 5Transfer all to a 9x13 baking dish. Top with feta. Bake until sauce is bubbling around edges, about 15 minutes. Let cool slightly and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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