Greek Shrimp Lasagna Toss |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A quick-to-fix week night delight. From Good Housekeeping with my changes. Ingredients:
1 (16 ounce) package lasagna noodles or 1 (16 ounce) package curly noodles |
2 teaspoons olive oil |
1 medium onion, chopped |
1 (14 ounce) jar chunky spaghetti sauce |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon dried mediterranean oregano |
1 lb large shrimp, shelled and de-veined, with tail |
1/4 cup loosely packed fresh parsley leaves, chopped |
2 ounces feta cheese, crumbled, plus additional for sprinkling on top |
Directions:
1. Heat large covered saucepot of water to boiling over high heat.
2. Add pasta and cook until just tender, about 2 minutes longer than label directs.
3. Meanwhile, in heavy skillet, heat oil over medium heat until hot.
4. Add onion and cook 5-7 minutes or until tender and lightly browned.
5. Stir in spaghetti sauce, crushed red pepper, and oregano; heat to boiling over high heat, Reduce heat to medium and cook about 5 minutes to heat thoroughly.
6. Stir in shrimp, and cook 3-4 minutes or until shrimp turn pink.
7. Remove skillet from heat; stir in chopped parsley; add 1/2 cup crumbled feta.
8. Drain pasta; return to saucepot.
9. Add shrimp mixture to pasta in saucepot and toss to coat.
10. Spoon pasta mixture into large serving bowl; sprinkle with additional feta if desired.
|
|