Friday, October 9, 2009

shrimp feta pasta

I made this tonight and it is a pretty easy and good weeknight pasta dish.  I hardly ever use feta and it is delicious in this and really gets down with the red pepper flake well.  That's right, I said "gets down".  Like a funky mofo.

1/4 cup butter
1 medium onion, diced
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Any favorite small pasta

1. Preheat oven to 350 degrees F

2. Put the butter and onions into a large skillet, and place over medium-high heat. Once the butter has melted and the onions begin to soften, add the garlic and let brown lightly while onions continue to soften.  Then stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.

3. Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through (let liquid reduce if possible, it makes for a less runny result). Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.

4. Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.  While it is baking, prepare your favorite pasta and warm some bread.

5.  Fill bowl with pasta halfway, spoon in baked shrimp and feta and make sure you get liquid from the bottom of the casserole dish.  Serve with warmed bread.

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