Sautéed Shrimp w/Tomatoes, White Wine, Cavatappi and Feta

Recipe courtesy of Pam's Midwest Kitchen Korner

  • 3 cups uncooked, dried cavatappi pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 2 cans (14 1/2 ounces) diced tomatoes, undrained
  • 1/2 cup white wine
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, chopped
  • 3/4 cup crumbled feta cheese


  1. Cook pasta according to package directions, drain and set aside, keep warm.
  2. In a large skillet, heat oil over medium-high heat. Add onion, cook and stir 5 minutes until tender. Add garlic and seasonings, cook 1 minute longer.
  3. Stir in tomatoes and wine. Bring to a boil, reduce heat, simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
  4. Add shrimp and parsley, cook 5 minutes or until shrimp starts to turn pink, stirring occasionally.
  5. Add cooked pasta, toss and heat through for 1 minute.
  6. Remove from heat, sprinkle with cheese. Let stand, covered, until cheese is softened.