Readers love the combination of flavors in this light shrimp dish. It's quick and easy enough to make for a healthy weeknight meal.
1 teaspoon olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound medium shrimp, peeled and deveined
3 garlic cloves, minced
1/2 cup dry white wine
3 cups diced plum tomato (about 3/4 pound)
3/4 cup (3 ounces) finely crumbled feta cheese
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup minced fresh parsley
How to Make It
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic); sauté for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.
Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350° for 10 minutes. Serve mixture over pasta, and sprinkle with parsley.
This has been an all time family favorite for years, such a great combination of flavors. I've also made this for company with raving success.
My son recently altered his diet and no-longer eats shrimp. So I substituted a pound of cod, cut into 3/4 inch cubes for the shrimp. It worked perfectly and this recipe is back in rotation (now with cod)!
This dish is amazing! Added some dried basil to tomatoes and let simmer with wine reduction for a few minutes. Whole family loved it. So quick and easy. Perfect for a weeknight and leftovers are extra yummy. Hard to believe this is a light meal. And only 10 points on weight watchers!!
My ALL TIME favorite pasta recipe!!! This is unbelievably quick, easy, and delicious. I make it often since I can throw it together in about 20 minutes. Delicious with some bread to soak up the yummy sauce (or broccoli if I'm feeling virtuous!). Impressive enough for guests, too--everyone always loves it.