Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces) lasagna noodles 2 teaspoon(s) olive oil 1 medium onion , chopped 1 can(s) (28 ounces) plum tomatoes in juice 1/4 teaspoon(s) crushed red pepper 1/4 teaspoon(s) dried oregano 1 pound(s) large shrimp , shelled and deveined, with tail part of shell left on if you like 1/4 cup(s) (loosely packed) fresh parsley leaves , chopped 2 ounce(s) feta cheese, crumbled (about 1/2 cup) , plus additional for sprinkling on top

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook until just tender, about 2 minutes longer than label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 to 7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, crushed red pepper, and oregano; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium and cook 7 minutes to thicken slightly. Stir in shrimp, and cook 3 to 4 minutes or until shrimp turn opaque throughout. Remove skillet from heat; stir in chopped parsley and 1/2 cup crumbled feta. Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot and toss to coat. Spoon pasta mixture into large serving bowl; sprinkle with additional feta if you like.


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