Recipe: Mostaccioli with shrimp and feta cheese

Tami Duke has been a guidance counselor at Princeton High School for about nine years. Tami and husband Randy live in the Princeton-Zimmerman area. She grew up in Finland, Minn., just off the North Shore of Lake Superior and attended high recipe-tami-dukeschool in Silver Bay. “I love the North Shore,” she said. Her father worked for the taconite plant in Silver Bay and she has a cabin on the North Shore. Randy is originally from Minneapolis.

Tami said she enjoys spending time on both the north and south shores of Lake Superior and the couple has a fishing boat. “I can recite the names of all of the 22 Apostle Islands,” she added. Tami also likes traveling, cooking and gardening.

Randy is a retired boilermaker and enjoys restoring things like motorcycles, especially as part of the Vintage Japanese Motorcycle Club, in Minneapolis. He sells vintage Japanese motorcycles and parts online.





Not all ingredients’ measurements were provided, so the cook will have to use an amount according to taste.



About 6-8 fresh tomatoes

1 can artichoke hearts

whole container crumbled feta cheese

green onions


1 box mostaccioli noodles

olive oil

dash of red pepper

splash of wine, any kind

at least 4-5 chunks garlic

Parmesan cheese

about 4 chopped leaves of fresh basil, or more if preferred.


Saute the green onions with olive oil, red pepper and shrimp in pan. Remove and set aside.

Dip tomatoes in boiling water to remove skins. You can use the same water for boiling the noodles. Cut tomatoes into chunks, remove seeds and place in pan. Add the artichoke chunks and cook about 5 minutes or so. Add the shrimp, then the feta cheese and mix together.

You can either combine this mixture with the cooked noodles or use as a sauce. Sprinkle with Parmesan cheese and pine nuts if you like.