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We had this tonight...simple, quick and delicious. I used canned tomatoes instead of fresh & served over orzo.
Baked Shrimp with Feta Cheese
from Cooking Light
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
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.
Yield: 4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley)
NUTRITION PER SERVING
CALORIES 404(19% from fat); FAT 8.7g (sat 3.8g,mono 2.3g,poly 1.5g); PROTEIN 29g; CHOLESTEROL 148mg; CALCIUM 182mg; SODIUM 677mg; FIBER 3.1g; IRON 5.5mg; CARBOHYDRATE 51.8g
Baked Shrimp with Feta Cheese
from Cooking Light
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
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.
Yield: 4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley)
NUTRITION PER SERVING
CALORIES 404(19% from fat); FAT 8.7g (sat 3.8g,mono 2.3g,poly 1.5g); PROTEIN 29g; CHOLESTEROL 148mg; CALCIUM 182mg; SODIUM 677mg; FIBER 3.1g; IRON 5.5mg; CARBOHYDRATE 51.8g