Thursday, August 14, 2008

Greek Lasagna

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

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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