Cooking Light magazine admitted in their ” Back to the Best” series that this recipe had appeared 3 times since 1996! That convinced me to give it a try, and it is truly a delicious, flavorful and fairly simple dish to prepare. Healthy as well! I love recipes that can be mostly prepared ahead and popped in the oven when you’re hungry.
1 tsp. olive oil
5 garlic cloves, minced
1/2 cup chopped fresh parsley, divided
2 (28 ounce) cans whole tomatoes, drained and coarsely chopped
1 1/4 pounds large shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
2 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Preheat the oven to 400 degrees. Heat the oil in a large Dutch oven over medium heat. Add the garlic; sauté 30 seconds. Add 1/4 cup parsley and the tomatoes. Reduce heat, and simmer 10 minutes. Add the shrimp; cook 5 minutes. Pour the mixture into a 13 X 9 inch baking dish; sprinkle with the cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice and pepper; serve over pasta. Serves 6.
Note: My husband thinks he doesn’t care for feta cheese, but he really liked this. And I used more cheese than the recipe called for!
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