My friend Caroline sent me a note on Facebook a month or so ago, asking if I’d mind if a friend of hers contacted me about The Wicked Noodle.  She said her friend really liked the site and had some questions.  Of course I said yes, and few short emails later, a foodie friendship between myself and the wonderful Ms. Ann of the wonderful Ann in Real Life was born.

I’ve mentioned before that one of my favorite unexpected benefits of being a food blogger is the amazing support of the blogger community and the camaraderie between us all.  The fact that it’s begun to seep into other blogging genres is just another of those unexpected delights, something I didn’t plan on but enthusiatically embrace.  Ann has been amazing to The Wicked Noodle, sharing us with her friends and leaving endless positive feedback for us.  So when she tossed her favorite recipe my way, I jumped at the chance to try it out.

This easy-to-make but filled-with-flavor recipe knocked it out of the ballpark for us!  Alan couldn’t stop raving about it and we fought over the leftovers the next day (hehe…I won…but I was nice and shared)!  I was surprised at how mild the feta flavor was, especially considering I added a good amount to it (I love feta).  The only thing I would change is to have a good crusty bread on hand to soak up all the delicious juices!

Shrimp and Feta Rigatoni

This has become a staple in our house during the week because my kids love it but it is definitely my go to dish when entertaining. I have seen similar recipes online but the Sambuca and Red Pepper Flakes seem to make all the difference. – Ann

• 1lb rigatoni
• 8 T of olive oil
• 8 cloves of garlic
• 4 14.5oz. cans of petite diced tomatoes
• 1/3 cup of dry white wine
• Salt and pepper to taste
• 1 handful of fresh basil (or 4 tsp. dried)
• 4 t oregano
• 4 T Sambuca (anise flavored liqueur)
• 1 pound shrimp
• 2 pinches of red pepper flakes
• 12 oz. of crumbled feta cheese

Heat half of the olive oil in a sauce pan over medium heat.   Add garlic and cook for about 4 minutes until just starting to brown.   Add tomatoes and cook for one minute.    Add wine, salt and pepper, basil and oregano and cook for 5 minutes.    Add Sambuca and cook for at least fifteen minutes (I usually leave it on low for about an hour).

Heat the rest of the oil in a skillet; add shrimp with red pepper flakes and cook for about two minutes over medium (you don’t need to cook the shrimp completely – they’ll finish in the oven – just give them a good sear).  Preheat oven to 400 degrees.  Spread shrimp over the bottom of a large casserole dish.  Cover with feta cheese and then pour the sauce on top.   Cook for about twenty minutes or until it begins to bubble around the edges.  Serve over the rigatoni.

Thanks for the great recipe, Ann!  Anyone else that’s interested in The Wicked Noodle featuring a recipe, please check out our Be Our Guest page for an easy submission form!  Also, check back tomorrow for an original recipe I created for Father’s Day!

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