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A flavorful one-pan dish featuring shrimp simmered in a rich tomato sauce with garlic, white wine, and Mediterranean spices, then finished with creamy feta. Ready in under 30 minutes, perfect for a quick and delicious meal!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 1/2 Lbs jumbo shrimp, peeled and deveined | |
| 4 tablespoons olive oil (extra virgin for the best flavor)olive oil (extra virgin for the best flavor) | |
| 1 medium onion, finely chopped | |
| 4 garlic cloves, minced | |
| 28 oz can of tomatoe sauce (or 4 large ripe tomatoes, grated) | |
| 1/3 cup dry white wine (optional, but adds depth of flavor) | |
| 3/4 teaspoon sugar (to balance acidity, if needed) | |
| 11/2 teaspoon dried oregano | |
| 1/2 teaspoon red pepper flakes | |
| Salt and black pepper to taste | |
| 1/2 cup fresh parsley, chopped | |
| 6 oz feta cheese, crumbled | |
| Juice of 1 lemon | |
| 1/3 cup Kalamata olives, sliced |
Preparation
1
Before you start cooking, measure all your ingredients and have them ready. If using fresh shrimp, peel, devein, and pat them dry with paper towels to ensure they cook evenly and absorb all the flavors
2
Prepare the Tomato Sauce:
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant, releasing its rich aroma into the oil.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant, releasing its rich aroma into the oil.
3
Stir in the tomatoe sauce (or grated fresh tomatoes), white wine (if using), oregano, red pepper flakes, and sugar (if needed). Season with a generous pinch of salt and black pepper, then let the sauce simmer for 12-15 minutes, stirring occasionally, until it thickens slightly and the flavors deepen.
4
Cook the Jumbo Shrimp Directly in the Sauce:
Add the raw, peeled, and deveined jumbo shrimp directly into the skillet with the tomato sauce, stirring gently to coat them evenly. Spread the shrimp out in a single layer and let them simmer over medium heat for 5-7 minutes, turning once or twice, until they turn pink and opaque. Be careful not to overcook them,
Add the raw, peeled, and deveined jumbo shrimp directly into the skillet with the tomato sauce, stirring gently to coat them evenly. Spread the shrimp out in a single layer and let them simmer over medium heat for 5-7 minutes, turning once or twice, until they turn pink and opaque. Be careful not to overcook them,
5
Add Feta and Finish:
Once the shrimp are cooked, sprinkle the crumbled feta cheese evenly over the top. Cover the skillet with a lid or foil, reduce the heat to low, and let it sit for 2-3 minutes to allow the feta to soften slightly. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. For an extra briny touch, toss in some Kalamata olives before serving.
Once the shrimp are cooked, sprinkle the crumbled feta cheese evenly over the top. Cover the skillet with a lid or foil, reduce the heat to low, and let it sit for 2-3 minutes to allow the feta to soften slightly. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. For an extra briny touch, toss in some Kalamata olives before serving.
6
Serve:
Serve hot with crusty bread, pita, or over rice to soak up the flavorful tomato and feta sauce.
Serve hot with crusty bread, pita, or over rice to soak up the flavorful tomato and feta sauce.