Rigatoni With Shrimp & Gorgonzola

Serves: Serves 4-8 depending on the size and count of shrimp.*

INGREDIENTS:

• 5 Tbsp. olive oil
• 36 ,at least medium sized, shrimp peeled and deveined*
• 1/4 tsp. red pepper flakes
• 1 large  (or more per taste) glove garlic minced
• 1/2 cup dry white wine
• 2 cups fresh tomatoes peeled and cubed*
• 1/3 cup chopped fesh basil
• 1 tsp. dry oregano
• salt to taste
• freshly ground pepper, to taste
• 6 ounces of crumbled gorgonzola cheese
• 1 box (13.5 oz.) of rigatoni

DIRECTIONS:

SHRIMP

1. Preheat the oven to 400*F.
2. Heat 3 Tbsp. of the olive oil in a skillet and sautee the shrimp until pink.
3. Add red pepper flakes and transfer the shrimp to a baking dish.
4. Add the remaining olive oil to the pan and saute the garlic.
5. Add the wine and cook for 2 minutes over high heat.
6. Stir in the tomatoes, basil, oregano,salt and pepper.
7. Simmer uncovered for 10 minutes.
8. Sprinkle the cheese over the shrimp.
9. Spoon the tomatoe sauce over the shrimp and bake for 10 minutes.

PASTA

1. Cook pasta per package directions until al dente
2. Drain pasta and transfer to serving bowl.
3. Add shrimp and tomato mixture and gently mix with the pasta.
4. Serve hot.

NOTES:

This is a versitile dish that is elegant and yet simple. I first tasted this at Sharon Davis' house at Christmas. She used Feta instead of Gorgonzola. If you like blue cheese better try it. You can use any kind of larger pasta like penne or bowties as well. To save time you  can use one 14.5 oz can of diced tomatoes*. Some already have a little garlic and  oregano. I would adjust the spice quantity per your taste. You can buy your shrimp by the pound or by the size and count*. I prefer to buy by size and count because then I can judge better how many shrimp I will need per person.