I’ve posted this recipe before, but I think that it deserves an encore. We had some friends over for dinner last night, and I made this dish, tweaking the proportions a bit, and adding some fresh basil to the original recipe.
One of the great benefits of this recipe is that it can be prepared ahead of time and reheated. It can easily be doubled to feed twelve, or even more if you use it as one of the dishes on a buffet table. Have I mentioned that it’s really easy to make and delicious?
I wish that I could give credit to the creator of this dish, but my sister-in-law gave me the recipe on a piece of paper over twenty years ago. It’s one of those recipes that people loved, and it just kept being passed on. I’ve adapted the original recipe over the years, but the basic ingredients remain the same.
Ingredients ( for 6):
2 tsp. finely chopped garlic
1 28 oz. can diced tomatoes
pinch or two of sugar
3/4 C dry white wine
salt, pepper, red pepper flakes
2 tsp. dry basil ( and some additional fresh basil leaves)
1 1/2 tsp. dry oregano
*2 1/2 to 3 pounds shrimp (peeled and deveined)
3/4 pound crumbled feta cheese
1 pound ziti (anything tubular)
* The original recipe called for medium shrimp. I really prefer larger ones. No more than 22 or so to a pound. Less chance of overcooking them.
1. Film a saute pan with olive oil. Heat the oil and add the garlic and a couple of shakes of red pepper flakes. Cook very briefly over medium heat. Be careful not to burn the garlic.
2. Add the tomatoes with their juice. Sprinkle with a little sugar. Cook about a minute or two.
3. Add the wine, salt (about a 1/2 tsp.) and pepper (about 1/4 tsp.) dry basil and oregano. 4. Cook uncovered over moderate heat for about 10 to 15 minutes. Add some shredded basil if you have it. Nor critical, but a nice addition.
5. In another large skillet, sauté the shrimp in a little oil. You’ll probably have to do this in a couple of batches. Cook only until they turn pink. Remember that you’re going to re-heat this, so don’t overcook the shrimp at this point.
6. Spoon shrimp and any pan juices into a casserole dish. Sprinkle the shrimp with the crumbled feta cheese. Spoon the tomato sauce over it.
AT THIS POINT YOU CAN COVER AND REFRIGERATE IT.
7. Reheat the covered casserole in a moderate oven or microwave. I use a microwave.
8. During this time, cook the pasta.
9. Put the pasta in a serving dish. Add the shrimp mixture and stir gently.
A trick I’ve learned is to fill the serving bowl with very hot water. Empty and dry it immediately before you plan to use it. The heat from the bowl will help to keep the food hot longer.
If you don’t want to make it now, tuck the recipe away for future entertaining. My guess is that it will become one of your favorite recipes, and you’ll be passing it on next!