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Medium shrimp - 600 gms (shelled and deveined)
Lemon juice - 1 tbsp
Olive oil - 2 tbsp
Onion - 1/4 cup (chopped)
garlic clove - 1 (peeled and minced)
Tomato sauce - 1 cup
Dry white wine - 1/4 cup
Butter - 1 tbsp
Brandy or ouzo - 1 tbsp
Oregano - 1/4 tsp
Parsley - 1 tbsp (chopped)
Feta cheese - 225 gms (diced)
Rigatoni - 200 gms


  • Pour lemon juice over shrimp and let stand while making sauce.
  • Heat oil in heavy skillet. Add onion and garlic; saute until translucent. Add tomato sauce and wine; simmer for 15 minutes.
  • Melt butter and saute shrimp until pin, about 3 to 4 minutes. Gently warm brandy in small saucepan, ignite and pour over shrimp.
  • When flame extinguishes, add oregano and parsley.
  • Transfer shrimp to 1 1/2 quart casserole dish.
  • Preheat oven to 375 degrees.
  • Combine juices from pan in which shrimp were cooked with tomato and wine sauce; pour over shrimp.
  • Top with feta cheese, pressing cheese into sauce.
  • Bake for 15 minutes, or until hot bubbly.
  • While shrimp are baking cook rigatoni in boiling, salted water following package directions; drain.
  • Place rigatoni in serving dish.
  • Pour shrimp mixture on top, toss lightly and serve.
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