Shrimp Gambino

READY IN: 28mins
Recipe by Hungarian Gypsy

This is from the Chicago Tribune and when I tried it, I understood why the author described it as "something a mobster would eat." It's rich, satisfying and luxurious. And simple to double the servings. You could serve this as an appetizer, or a main course.

Top Review by kimkam

This recipe was posted in our local paper so I gave it a try. 5 people in my house disliked it. It talks about a sauce, but there's no liquid to make a sauce. Baking the dish after cooking the shrimp and pasta just made it dry and the feta cheese never melted. After we all ate, I added a pint of whipping cream to it, mixed it all around to moisten the pasta and we tried it again. Much better. I think this is missing an ingredient.

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Prepare pasta according to package directions until al dente.
  3. Heat olive oil in large pan. Add garlic, cook, stirring, until golden and fragrant, about 1 minute.
  4. Add shrimp: cook, stirring, until shrimp start to turn pink, about 2 minutes. Add tomatoes, stirring to blend; 2 minutes.
  5. Toss shrimp-tomato mixture with cooked pasta. Place in a buttered 2-quart casserole; sprinkle feta over tht top. Bake until sauce is bubbly and feta is slightly melted, about 10 minutes. Garnish with parsley.

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