Greek Shrimp with Rigatoni

Total Time
Prep 30 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. Preheat the oven to 400 degrees.
  2. Heat 1 Tablespoon oil in skillet, and add the garlic.
  3. Cook briefly, stirring, then add the tomatoes.
  4. Cook about one minute and add the salt, pepper, wine, basil,& oregano.
  5. Cook over medium heat, about 10 minutes.
  6. Sprinkle the shrimp with salt& pepper.
  7. Heat the remaining 4 Tablespoons of oil in a large skillet and add the shrimp.
  8. Cook quickly for about 1 minute, just until the shrimp turns red.
  9. Sprinkle with the red pepper flakes.
  10. Spoon the shrimp& any pan juices into a small baking dish.
  11. Sprinkle the shrimp with the crumbled feta cheese.
  12. Spoon the tomato sauce over the shrimp& cheese.
  13. Bake for 10 minutes.
  14. Meanwhile, cook the rigatoni according to the directions on the package and drain.
  15. Do not overcook.
  16. Serve the rigatoni with the shrimp mixture spooned over it.
Most Helpful

That's what I love about this website. Searched for Greek Shrimp and had 88 choices! I made an excellent choice with this one. We had a similar dish in Santorini a few years back and I really wanted to have it again. This was exactly what I was looking for with all the ingredients I had on hand. So very good...... I highly recommend giving it a try. I will certainly make this again and again.

Z-cook May 15, 2011

I played a little fast and loose with the ingredients for this recipe and it still came out a winner! I used canned diced tomatoes, a bit of pesto instead of fresh basil, more shrimp and less cheese and shell pasta. It sounds like a lot of changes but I think the overall flavour was in keeping with the recipe. And next time I promise I'll make it as written. I know it will be even better. Thank you, Judy :)

Cookin-jo October 22, 2008

Thanks for a delicious recipe! I left the skins on the tomatoes and cooked the shrimp in the tomato mixture. I also omitted the salt since feta has such a strong salty flavor already. It made a lovely meal!

Starrynews December 22, 2007