1 pkg (16 oz) lasagna noodles
2 tsp olive oil
1 medium onion, chopped
28 oz can whole tomatoes
1/4 tsp crushed red pepper
1/4 tsp dried oregano (I used 2 cubes of frozen basil)
1 lb large shrimp
1/4 cup loosely packed fresh parsley, chopped
2 ozs feta cheese, crumbled
Heat a large covered saucepot of water to boiling over high heat. Add pasta and cook until tender, about 2 minutes longer than the label directs.
Meanwhile, in a nonstick skillet, heat oil over medium heat until hot. Add onion and cook 5-7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, crushed red pepper and oregano. Heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium and cook 7 minutes to slightly thickent. Stir in shrimp and cook 3-4 minutes or until shrimp turns opaque throughout. Remove skillet from heat; stir in chopped parsley and 1/2 cup crumbled feta.
Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot and toss to coat. Spoon mixture into a large serving bowl; sprinkle with additional feta if desired.