Rigatoni With Shrimp In Tomato And Feta Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Finely chopped onion |
| 1 | Garlic clove, minced | |
| 6 | T | Olive oil |
| 1/2 | c | Dry white wine |
| 3 | 14 to 16 ounce plum | |
| tomatoes including the | ||
| juice chopped coarse | ||
| 2 | T | Finely chopped fresh parsley |
| leaves | ||
| 1/2 | t | Dried basil, crumbled |
| 1/2 | t | Dried oregano, crumbled |
| 3/4 | t | Salt |
| Dried hot red pepper flakes | ||
| to taste | ||
| 1 1/2 | lb | Medium shrimp, shelled |
| deveined and rinsed | ||
| 1 | lb | Rigatoni or other tubular |
| pasta | ||
| 1/2 | lb | Feta, crumbled |
INSTRUCTIONS
In 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" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2073
Calories From Fat: 1215
Total Fat: 137.5g
Cholesterol: 1059.2mg
Sodium: 8797.5mg
Potassium: 2413.1mg
Carbohydrates: 59.3g
Fiber: 10g
Sugar: 32.3g
Protein: 131.6g