One of our family’s favorite recipes for birthdays and other special dinners, this is from a San Francisco Junior League cookbook, San Francisco Encore. I’ve shared this recipe with many people, and contributed it to a Parents’ Association cookbook at our children’s school a few years ago. One friend occasionally makes it with chunks of chicken instead of shrimp, and I once substituted salmon for the shrimp, and it was also excellent.
Ingredients:
5 tablespoons olive oil
1-1/4 lb. medium shrimp, peeled and deveined
1 small clove garlic, finely chopped
1/2 cup dry white wine
2 cups fresh tomatoes, peeled and cubed
1/3 cup chopped fresh basil (or 2 tablespoons dried basil)
1 teaspoon dried crumbled oregano
1/2 teaspoons salt
Freshly ground pepper
6 oz. crumbled feta cheese
12 oz. rigatoni
Directions:
1. Preheat oven to 400 degrees F.
2. Heat 3 tablespoons of the olive oil in a skillet. Sauté shrimp just until they turn pink. Transfer shrimp and pan juices to a baking dish.
3. Add the remaining oil to the skillet. Briefly sauté the garlic. Add the wine and cook for 2 minutes over high heat. Stir in the tomatoes, basil, oregano. Add salt and pepper to taste. Simmer, uncovered, for 10 minutes.
4. Sprinkle the feta cheese over the shrimp. Spoon the tomato sauce over all. Cover the dish and bake for 10 minutes.
5. Cook the rigatoni in a large pot of boiling water until tender but still firm.
6. Drain and transfer to a serving bowl. Add the shrimp-tomato mixture and gently mix with the rigatoni noodles. Serve immediately.
Enjoy!
