Greek-Style Scampi

Feta and tomato take Italian scampi in a Greek direction and it’s a good move. Serve over orzo pasta or with pita wedges to soak up the tomato sauce.


Serves 4 (serving size: about 1 cup)
Total time: 41 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 41 Minutes

Nutritional Information

Calories 301
Fat 10.4 g
Satfat 4.1 g
Monofat 3.8 g
Polyfat 1.4 g
Protein 34.4 g
Carbohydrate 13.1 g
Fiber 2.5 g
Cholesterol 234 mg
Iron 6.6 mg
Sodium 569 mg
Calcium 276 mg


1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup chopped fresh parsley, divided
1/8 teaspoon salt
4 (14 1/2-ounce) cans no-salt-added whole peeled tomatoes, drained and chopped
1 1/4 pounds large shrimp, peeled and deveined
3/4 cup (3 ounces) crumbled feta cheese
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper


1. Preheat oven to 400°.

2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add 2 tablespoons parsley, salt, and tomatoes. Reduce heat, and simmer 7 minutes. Add shrimp; cook 5 minutes. Pour mixture into an 11 x 7-inch glass or ceramic baking dish; sprinkle with cheese. Bake at 400° for 10 minutes. Sprinkle with remaining 2 tablespoons parsley, lemon juice, and pepper.


This recipe was updated for the November, 2012 25th anniversary issue.

April 1996
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