Greek Shrimp Lasagna Toss

A quick-to-fix week night delight. From Good Housekeeping with my changes.

• Ready In: 35 mins
• Serves: 4

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.