Q: Happy New Year to you and your wonderful family. I met you, Mrs. Roadshow and your son years ago at the Prius Diamond Lane Sticker Removal Party in the parking lot of the old Mercury News building. Steve Wozniak was in line directly ahead of me, sitting in his Prius, too.
Since 2020 was quite a year for so many, I think it would be a good idea to order groceries and prepare Jan’s Shrimp Rigatoni for each of us to put a smile on everyone’s face.
Andy Maurer, Grass Valley
A: Jan says: Here’s the rigatoni with shrimp and feta cheese recipe that Gary likes for his birthday, Father’s Day and other special dinners. It’s adapted from the San Francisco Encore cookbook. We often double the recipe because this is so good reheated, too. Enjoy!
Rigatoni with Shrimp and Feta Cheese
- 5 tablespoons olive oil
- 2 pounds large shrimp, peeled and deveined
- 1 small clove garlic, finely chopped
- 1/2 cup dry white wine
- 2 cups fresh tomatoes, peeled and cubed
- 1/3 cup fresh basil, chopped (or 2 tablespoons dried basil)
- 1 teaspoon dried crumbled oregano
- 1/2 teaspoon salt
- Freshly ground pepper (to taste)
- 6 ounces crumbled feta cheese
- 12 ounces rigatoni
Preheat oven to 400 degrees. Heat 3 tablespoons of olive oil in a skillet. Saute shrimp just until they turn pink. Transfer shrimp and pan juices to a baking dish.
Add remaining oil to the skillet. Briefly saute garlic. Add wine and cook for 2 minutes over high heat. Stir in tomatoes, basil, and oregano. Add salt and pepper to taste. Simmer, uncovered, for 10 minutes.
Sprinkle feta cheese over shrimp. Spoon tomato sauce over the shrimp. Cover the dish and bake for 10 minutes.
Cook the rigatoni in a large pot of boiling water until tender but firm. Drain and transfer to a serving bowl. Add the shrimp-feta-tomato mixture and gently mix with the rigatoni noodles. Serve immediately.
Q: I do have a funny story about this special dish. The recipe calls for a small clove of garlic. I am a Cal Poly engineer without culinary training. I thought a clove of garlic was the entire big white ball of garlic. I added that to the shrimp rigatoni. My Cal Poly home economic wife’s only comment was, “Wow, this shrimp rigatoni really has a distinctive bite.” Now our recipe is underlined marked “tiny little curved clove of garlic.”
Andy Mauer
A: That is funny, and a whole head of garlic rather than just one clove definitely would give it a distinctive bite. You remind me that we need to make this again so Ollie-the-Roadshow-Grandson can have it for the first time.
Join Gary Richards for an hourlong chat noon Wednesday at https://ift.tt/27E9ALQ. Look for Gary Richards at Facebook.com/mr.roadshow or contact him at mrroadshow@bayareanewsgroup.com or 408-920-5335.
The Link LonkJanuary 04, 2021 at 11:07AM
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Start the year with Mrs. Roadshow’s fabulous shrimp rigatoni - The Mercury News
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