Baked Shrimp With Feta Cheese
6
People talking
This recipe from Cooking Light magazine is a super easy dish - especially if you purchase cleaned shrimp! My husband likes LOTS of olive oil, so I actually used several tablespoons - not so "light" anymore!
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1 lb shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1⁄2 cup dry white wine
- 2 cups plum tomatoes, diced
- 1⁄2 cup feta cheese, crumbled
- 8 ounces linguine or 8 ounces fettuccine pasta, cooked
directions
- Preheat oven to 350*.
- Heat oil in a large nonstick skillet.
- Add salt, red peppers, shrimp and garlic.
- Saute for 3 minutes.
- Spoon this mixture into an 11 x 7 baking dish.
- Pour wine in skillet.
- Cook over low heat until reduced in half, about 8 minutes.
- Stir in tomatoes, then pour over shrimp mixture.
- Sprinkle feta cheese over shrimp/wine mixture.
- Bake at 350* for 10 minutes.
- Pour shrimp mixture over pasta and serve.
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RECIPE MADE WITH LOVE BY
@Susan Lee
Contributor
@Susan Lee
Contributor
"This recipe from Cooking Light magazine is a super easy dish - especially if you purchase cleaned shrimp! My husband likes LOTS of olive oil, so I actually used several tablespoons - not so "light" anymore!"
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Very good and its easy too. DW loved it. The fetta really added to the recipe. Thanks for this excellent recipe.
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This was wonderful!!! I used a little more garlic, because I love it. I didn't have any pasta, so I served it over couscous. It turned out great. Thanks for submitting the recipe.
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Simple, yet elegant, and good enough for company too! We loved it and it has been requested to be added to our meal rotation once in awhile, so it was well received here! Awesome flavored dish and one I truly loved!
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This was really good. I wasn't sure if was going to have enough flavor for me, but the crushed red pepper really gave it some zip. Ok, I know it's annoying to hear about all the changes, but I also like to read about the substitutions because then you know it's possible. I had less than 1lb of shrimp left from a previsous recipe - it was already cooked. I used Chardonnay for the wine because that is what I had open. I had opened a can of whole tomatoes for something else, so I used what was left, which was less than 2 cups. I used light feta cheese. The canned tomato may have made it a little more watery. Also, I expected the feta to melt, but it didn't, but it was ok with me. I served this with spinach sauted with garlic (very garlicy meal!). This was not as much of a hit with DH or kids :-(
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