Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light April 1996

Gallery

Recipe Summary test

hands-on:
22 mins
total:
41 mins
Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

301 calories; fat 10.4g; saturated fat 4.1g; mono fat 3.8g; poly fat 1.4g; protein 34.4g; carbohydrates 13.1g; fiber 2.5g; cholesterol 234mg; iron 6.6mg; sodium 569mg; calcium 276mg.
Advertisement