I made this recipe last nite and it was VERY good! Of course, I never make a recipe exactly like the directions say! I used rice instead of pasta. I also didn't have enough canned tomatoes, so I used half as many and also halved the amount of feta cheese. Another great recipe from Cooking Light Magazine.
GREEK-STYLE SCAMPI
1 teaspoon olive oil 5 garlic cloves, minced 1/2 cup chopped fresh parsley, divided 2 (28-ounce) cans whole tomatoes, drained and coarsely chopped 1 1/4 pounds large shrimp, peeled and deveined 1 cup crumbled feta cheese 2 tablespoons fresh lemon juice 1/4 teaspoon freshly ground black pepper 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Preheat oven to 400°F.
Heat oil in a large Dutch oven over medium heat. Add garlic, sauté 30 seconds. Add 1/4 cup parsley and tomatoes. Reduce heat, and simmer 10 minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13 x 9-inch baking dish; sprinkle with cheese. Bake at 400°F for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice, and pepper; serve over pasta. |