Shrimp And Pasta Shells With Feta Cheese
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Canned no salt added tomatoes||58 Ounce, drained and coarsely chopped (4 Cans, 14 1/2 Ounces Each)|
|Garlic||4 Clove (20 gm), minced|
|Clam juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dried whole oregano||1 Teaspoon|
|Medium shell macaroni||8 Ounce, uncooked (1 Package)|
|Large fresh shrimp||1 1⁄4 Pound, peeled and deveined|
|Feta cheese||4 Ounce, crumbled|
|Chopped fresh parsley||2 Tablespoon|
Coat a medium skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add onion, and saute until tender.
Add tomatoes and garlic,- cook 1 minute.
Add clam juice, wine, and Pernod; cook over high heat for 1 mixture.
Cover, reduce heat, and simmer an additional 15 minutes.
Stir in salt, pepper, and oregano.
Cook macaroni according ro package direc-rions, omirring salt and far, drain.
Combine macaroni and reserved tomato mixture; stir gently.
Pour inro a 13- x 9- x 2-inch baking dish.
Arrange shrimp over macaroni and tomato mixture.
Top with crumbled feta cheese.
Bake, uncovered, at 425° for 15 minutes or until cheese melts and shrimp turn pink.
Remove from oven, and sprinkle with parsley.