Greek Pasta

Nut Free Fish Free Soy Free Gluten Free 

A flavorful pasta dish! Serve with hot gluten-free crusty bread and a crisp tossed salad.

4 tablespoons olive oil
4 garlic cloves, minced
One 16-ounce can of chopped tomatoes, drained
1 tablespoon lemon juice
1 1/2 teaspoon oregano
1 teaspoon sugar
1 pound shrimp, peeled and deveined
1 pound of gluten-free rigatoni (or similar)
1 pound of feta cheese
Salt and pepper, to taste

In a large skillet over medium-high heat, sauté the olive oil and the minced garlic. Once the garlic is nicely browned, add the tomatoes, lemon juice, oregano and the sugar. Reduce heat, and simmer for 45 minutes.

Next add the shrimp and cook for another 12-14 minutes, or until the shrimp has lost its pink color and is cooked through. While the shrimp is cooking, boil water in a large pot and cook the pasta according to the package directions. Drain pasta well once cooked al dente.

Place the pasta in a large flat casserole dish and toss with the shrimp mixture.

Chop the feta cheese into crumbles and top it over the pasta. Season well with salt and pepper.

Place the pasta dish under a preheated broiler until the feta is melted and slightly browned.

Serves 6.

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