Baked Shrimp in Tomatoes and Feta
Found on Aggie's Kitchen
Makes 4 Servings
1 tbsp olive oil
½ cup onions
1 tsp minced garlic
1 (14.5-ounce) can diced tomatoes, with their juices
2 tbsp fresh parsley, finely diced
1 tbsp fresh basil, finely diced
2 tsp dried oregano
Pinch of red pepper flakes
1 pound medium shrimp, peeled and deveined
1/8 tsp salt
1/8 tsp freshly ground black pepper
4 oz. crumbled Fat-Free feta cheese
8 oz. angel hair pasta
Preheat the oven to 425 degrees F. Heat oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes, until tomato juices thicken. Remove from heat and transfer to 8x8 baking dish. Stir in parsley, basil, oregano and shrimp. Season with salt and pepper and sprinkle feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes. Serve with pasta.
Nutritional Information: 419 calories, 52 carbs, 6 fat grams and 39 protein grams.
Review: I loved it! I think it's going to reheat well, too (even though I used angel hair pasta which sometimes doesn't heat up the best). Definitely going in my recipe book FOR SURE!