2 lbs. lg. shrimp, raw
Juice of 1/2 lemon
1 onion or shallot, minced
3 tbsp. butter or vegetable oil
1/2 c. canned tomato sauce plus 2 or 3 tomatoes, peeled, chopped & drained
1/4 c. fresh parsley
2 tbsp. chopped fresh basil or dill
2 garlic cloves, crushed
Salt & pepper
1/2 lb. feta
Parsley or basil to garnish

Sprinkle shrimp with lemon juice. Cook onion in oil until soft. Add tomato juice, herbs, garlic and salt and pepper. Simmer for 25 minutes. Remove from heat; drain if too much liquid.

Put shrimp in casserole; cover with sauce. Crumble feta over top. Bake 15 to 20 minutes at 350 degrees or until feta is melted and shrimp cooked. Serve over al dente rigatoni on warm plates.