Baked Shrimp with Feta Cheese

Readers love the combination of flavors in this light shrimp dish. It's quick and easy enough to make for a healthy weeknight meal.

Yield:

4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley)

Recipe from

Nutritional Information

Calories 404
Caloriesfromfat 19 %
Fat 8.7 g
Satfat 3.8 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 29 g
Carbohydrate 51.8 g
Fiber 3.1 g
Cholesterol 148 mg
Iron 5.5 mg
Sodium 677 mg
Calcium 182 mg

Ingredients

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
Cooking spray
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

Preparation

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.

Note:

June 2000