Greek Style Shrimp Scampi

by Hilary Gauntt on November 24, 2013

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!

shrimp scampi

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