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Shrimp Saganaki with Penne Pasta

Cuisine Greek
Servings 8

Ingredients

  • 6 tbsp extra virgin olive oil
  • 2 lbs medium shrimp, peeled and deveined
  • 1/2 tsp red pepper flakes
  • 1 medium onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 cup dry white wine
  • 2 14.5 oz cans diced tomatoes
  • 2/3 cup flat leaf parsley, chopped
  • 2 tsp dried Greek oregano
  • salt to taste
  • freshly ground pepper to taste
  • 10 oz crumbled feta cheese
  • 1 lb penne pasta, cooked

Instructions

  • Preheat oven to 400 degrees. Prepare all ingredients.
  • Heat 3 tablespoons extra virgin olive oil in a skillet. Sauté shrimp until they just turn pink. Add red pepper flakes. (You will likely need to split this shrimp into two batches given the quantity.) Transfer sauteed shrimp to a baking dish.
  • Heat 3 tablespoons extra virgin olive oil in the same skillet. Sauté chopped onions until cooked down, 3-4 minutes, then add chopped garlic and continue to sauté for another minute. Add the dry white wine, and cook for 2 minutes over high heat.
  • Stir in the chopped tomatoes, fresh chopped parsley, Greek oregano, salt and fresh ground pepper to taste. Simmer, uncovered, for 15 minutes.
  • Pour the tomato mixture evenly over the shrimp in the baking dish.
  • Sprinkle crumbled feta cheese evenly over the tomato sauce.
  • Transfer the baking dish to a 400° oven and bake for 15 minutes or until feta cheese has melted and slightly browned on top. Serve immediately over Penne pasta and some crusty bread.

Notes