Hands-on Time
22 Mins
Total Time
41 Mins
Serves 4 (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Chef's Notes

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

You May Like

Ratings & Reviews

AliceG's Review

June 30, 2013
This has been one of our go-to recipes for many years - don't skip the lemon juice, makes the whole dish. We love this with spaghetti or buccatini.

melendbm's Review

September 01, 2013
This is a quick and tasty meal. You have to like strong flavors, because the combination of the feta, tomatoes and lemons are intense, but we really like it.

So good!

May 02, 2015
This has been a family favorite for years.  If you like Greek food then I suggest you try this recipe.  You can change the protein easily by subbing chicken for the shrimp or leaving it out altogether.  We usually serve it over angel hair pasta.

jtkcookin's Review

November 25, 2012