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.

Yield: Serves 4 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 41 Minutes

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 10.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.4g
  • Carbohydrate: 13.1g
  • Fiber: 2.5g
  • Cholesterol: 234mg
  • Iron: 6.6mg
  • Sodium: 569mg
  • Calcium: 276mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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.
Note:

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

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