Baked Shrimp With Feta Cheese

Baked Shrimp With Feta Cheese created by WorkingMom2three

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:

ingredients

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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  1. bill mayes
    Very good and its easy too. DW loved it. The fetta really added to the recipe. Thanks for this excellent recipe.
  2. redali23
    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.
  3. idaframe
    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!
  4. WorkingMom2three
    Baked Shrimp With Feta Cheese Created by WorkingMom2three
  5. WorkingMom2three
    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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