Roasted Shrimp, Tomato, and Feta Pasta

Today I bring you a recipe from from one of my fellow KY Food Bloggers, who adapted it from Ina Garten. It was absolutely delicious! 


The only changes I made were omitting the fennel seeds and Pernod and using only one type of bread crumbs instead of two.


Roasted Shrimp, Tomato, and Feta Pasta
adapted from My Fiance Likes It So It Must Be Good and Ina Garten


4 tablespoons olive oil
2 celery ribs, chopped
3 cloves garlic, minced
1/4 cup madeira wine
14 oz. can of fire roasted diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
salt and pepper, to taste
1 lb. large shrimp, peeled and deveiled - tails left on
5 oz. feta cheese crumbles
1 cup fresh bread crumbs
1 tablespoon dried parsley 
zest from 1 lemon
juice from 1 lemon
 dried egg noodles 

Preheat oven to 400 F. In a large, oven-proof skillet, heat 2 tablespoons of the olive oil under medium high heat. Add celery. Saute for about 6-8 minutes, or until celery is starting to soften. Add garlic and cook for about a minute. Stir in madeira wine and bring to a boil.  Cook for an additional 2-3 minutes, or until the liquid is half reduced.

Add diced tomatoes with their liquid, tomato paste, oregano, salt, and pepper.  Simmer mixture for about 15 minutes.

Add shrimp to pan in an even layer, over the tomato sauce.  Sprinkle feta atop the shrimp.

In a small bowl, combine both bread crumbs, lemon zest, parsley, and remaining 2 tablespoons of olive oil.  Scatter bread crumb mixture over shrimp. Place skillet in oven and bake for about 15 minutes, or until shrimp are pink.  Squeeze lemon juice atop shrimp before serving.

Cook pasta while shrimp are in the oven.

Well, I'm caught up to Christmas now, but I have been cooking up a storm recently so be on the lookout for some new recipes! I'm also looking forward to experimenting with my Christmas present from my brother, Plate to Pixel, a book on food photography!