RIGATONI WITH SPICY SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
- Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
- Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.
GREEK SHRIMP WITH RIGATONI
If you love shrimp, tomatoes, & feta cheese, this one is for you. It is similar to others in the Zaar database, but enough different that I think it is worth posting. It is from the local newspaper, the yellow newsprint a testiment to how many years it's been in my files.
Provided by Judy from Hawaii
Categories Greek
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Heat 1 Tablespoon oil in skillet, and add the garlic.
- Cook briefly, stirring, then add the tomatoes.
- Cook about one minute and add the salt, pepper, wine, basil,& oregano.
- Cook over medium heat, about 10 minutes.
- Sprinkle the shrimp with salt& pepper.
- Heat the remaining 4 Tablespoons of oil in a large skillet and add the shrimp.
- Cook quickly for about 1 minute, just until the shrimp turns red.
- Sprinkle with the red pepper flakes.
- Spoon the shrimp& any pan juices into a small baking dish.
- Sprinkle the shrimp with the crumbled feta cheese.
- Spoon the tomato sauce over the shrimp& cheese.
- Bake for 10 minutes.
- Meanwhile, cook the rigatoni according to the directions on the package and drain.
- Do not overcook.
- Serve the rigatoni with the shrimp mixture spooned over it.
GREEK-STYLE SHRIMP WITH RIGATONI
A fast and easy, yet flavorful, dish. Although it calls for rigatoni, use any past you like, such as penne, spirals, or ziti.
Provided by threeovens
Categories Greek
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes.
- Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes.
- Preheat oven to 400 degrees F.
- Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot.
- Meanwhile, cook rigatoni according to package directions. Drain.
- Serve shrimp spooned over rigatoni.
Nutrition Facts : Calories 609.3, Fat 32.6, SaturatedFat 11.5, Cholesterol 297.5, Sodium 1615.7, Carbohydrate 35.7, Fiber 2.5, Sugar 5.7, Protein 37.6
RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE
Steps:
- 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. 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. 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 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. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.
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