Greek Tomato Shrimp and Feta
Experience the vibrant flavors of the Mediterranean with this Greek Tomato Shrimp and Feta recipe, a one-skillet wonder that combines succulent shrimp with a rich, aromatic tomato sauce infused with garlic, white wine, and a hint of red pepper flakes for subtle heat. Topped with creamy, tangy feta cheese and a sprinkle of fresh parsley, this dish delivers a perfect balance of savory and zesty. Ready in just 35 minutes, it’s an ideal weeknight dinner that feels like a culinary escape to a seaside taverna. Serve with crusty bread or over fluffy rice to soak up every drop of the luscious sauce, and don’t forget a squeeze of fresh lemon for the perfect finishing touch.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 28-ounce can crushed tomatoes
- 0.5 cup dry white wine
- 0.5 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 pound large raw shrimp (peeled and deveined)
- 0.75 cup, crumbled feta cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 for serving fresh lemon wedges
Instructions
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Stir in the crushed tomatoes, dry white wine, red pepper flakes, oregano, salt, and black pepper. Bring the mixture to a simmer.
Reduce heat to low and let the sauce cook for 10-12 minutes, stirring occasionally, until it thickens slightly.
Arrange the shrimp in a single layer over the tomato sauce. Cover the skillet with a lid and cook for 3-4 minutes, until the shrimp turn pink and are cooked through.
Remove the skillet from the heat and sprinkle the crumbled feta cheese and chopped parsley evenly over the top.
Serve immediately with fresh lemon wedges on the side, along with crusty bread or over cooked rice, if desired.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 4231 mg | 184% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.7 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1099 mg | 85% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3403 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
