Greek Shrimp and Rigatoni with Feta and Tomato
Juicy medium shrimp seared in olive oil, combined with a fresh tomato-wine sauce seasoned with garlic, oregano, and basil, then baked with crumbled feta cheese. This one-dish Mediterranean dinner balances briny cheese, tender pasta, and succulent shrimp in a light, garlicky sauce. Serve as a weeknight dinner or casual entertaining dish that comes together in under 30 minutes. This version uses a split-cooking method, searing shrimp separately before baking to preserve texture while the oven melds flavors.
Ingredients
- 5 tablespoon olive oil
- 1 teaspoon garlic, finely chopped
- 2 cup tomatoes, peeled cubed, preferably fresh
- ½ cup white wine
- salt
- black pepper, freshly ground
- ¼ cup fresh basil, finely chopped
- 1 teaspoon dried oregano
- 1 ½ lb shrimp, medium-sized, peeled, deveined, tail onwhite fish chunks (cod, halibut)1:1pescatarianshellfish-freeadds fish
Adjust bake time to 12-15 minutes until flaky
Full guide → - ⅛ teaspoon red pepper flakes
- ½ lb feta cheese, crumbled
- ⅓ lb rigatoni pasta
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Heat 1 tablespoon oil in a skillet over medium heat and add garlic, stirring briefly.
- 3
Add tomatoes and cook about 1 minute, then add salt, pepper, wine, basil, and oregano.
- 4
Simmer over medium heat for about 10 minutes.
- 5
Season shrimp with salt and pepper.
- 6
Heat remaining 4 tablespoons oil in a large skillet over high heat, add shrimp, and cook quickly for about 1 minute until shrimp turns red.
- 7
Sprinkle shrimp with red pepper flakes.
- 8
Transfer shrimp and pan juices to a small baking dish.
- 9
Sprinkle crumbled feta cheese over shrimp.
- 10
Spoon tomato sauce over shrimp and cheese.
- 11
Bake for 10 minutes.
- 12
Meanwhile, cook rigatoni according to package directions and drain, being careful not to overcook.
- 13
Serve rigatoni with shrimp mixture spooned over top.
Tips
Sear shrimp quickly over high heat until just red; overcooking toughens them and the 10-minute bake completes cooking gently.
Use fresh tomatoes when in season; canned whole tomatoes work reliably year-round but drain excess liquid to avoid watery sauce.
Cook pasta 1-2 minutes under package time so it stays al dente after mixing with warm sauce.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently on stovetop over low heat or in a 325 degree F oven to avoid overcooked shrimp.
Prepare tomato sauce up to 1 day ahead. Sear shrimp no more than 4 hours ahead; store chilled. Assemble and bake when ready to serve.
Serve immediately while shrimp is warm and feta is soft. Pair with crusty bread to soak sauce and chilled white wine.
Common Mistakes
Overcook shrimp to avoid tough, rubbery texture; remove from heat the moment they turn red and opaque.
Avoid watery sauce by draining excess liquid from canned tomatoes or squeezing fresh tomato juice.
Do not overcook pasta before mixing; it continues softening in warm sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
Adjust bake time to 12-15 minutes until flaky
Full guide →FAQ
Can I use frozen shrimp?
Yes. Thaw completely in the refrigerator and pat dry before seasoning to ensure quick, even cooking and proper browning.
What if I don't have white wine?
Substitute vegetable or chicken broth in equal amount. Omit entirely for a thicker, less acidic sauce.
How long can I keep leftovers?
Cover and refrigerate up to 2 days. Reheat gently over low heat; the shrimp will firm further but should remain tender.