1 lb. lg. shrimp, shelled and deveined, with tail part of shell left on if you like
1/4 c. loosely packed fresh parsley leaves, chopped
2 oz. feta cheese, crumbled (about 1/2 c.), plus additional for sprinkling on top
Instructions
Heat lg. covered saucepot of water to boiling over high heat. Add pasta & cook until just tender, about 2 min. longer than label directs.
Meanwhile, in nonstick 12 in. skillet, heat ooil over med. heat until hot. Add onion & cook 5 to 7 min. or until tender & lightly browned. stir in tomatoes with their juice, crushed red peppers, & oregano; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to med. & cook 7 min. to thicken slightly. Stir in shrimp, & cook 3 to 4 min. or until shrimp turn opaque throughout. Remove skillet from heat; stir in chopped parsley & 1/2 cup crumbled feta.
Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot & toss to coat. Spoon pasta mixture into lg. serving bowl; sprinkle with additional feta if you like.
Originally Submitted
12/10/2007
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