Shrimp Saganaki with Feta

Saganaki takes its name from the small Greek pan used to cook it hot and fast. This weeknight version nestles plump shrimp in a garlicky tomato-wine sauce, then blankets them with briny feta that softens into the skillet.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 340 cal
• 36g protein
• 12g carbs
• 16g fat
• 4g fiber

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Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil
• 1 small yellow onion
• 4 garlic cloves
• 1 red bell pepper
• 14 oz can crushed tomatoes
• 1/3 cup dry white wine
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 6 oz block feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 lemon
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 loaf crusty bread for serving

Instructions

1. 1Pat the shrimp very dry and season lightly with salt and black pepper. Have all other ingredients chopped and ready, because this dish moves quickly once the pan is hot.
2. 2Heat olive oil in a large oven-safe skillet over medium heat. Dice the onion and bell pepper and cook them together 6 to 8 minutes until softened and sweet, stirring occasionally so they do not brown too hard.
3. 3Add minced garlic, oregano, and red pepper flakes. Stir for about 30 seconds until the garlic smells fragrant but not browned.
4. 4Pour in the white wine and let it simmer 1 to 2 minutes, scraping up any browned bits, until the sharp alcohol smell fades and the liquid reduces slightly.
5. 5Stir in the crushed tomatoes and salt. Simmer the sauce uncovered 8 to 10 minutes until it thickens to a spoon-coating consistency and tastes bright and savory.
6. 6Nestle the shrimp into the sauce in a single layer. Crumble or break the feta into large chunks and scatter it over and the shrimp so some pieces sit in the sauce and some rest on top.
7. 7Transfer the skillet to a preheated 400°F oven and bake 8 to 10 minutes, until the shrimp are just opaque and pink and the feta is soft and lightly golden at the edges. Do not overcook or the shrimp will turn rubbery.
8. 8Carefully remove the hot skillet. Squeeze fresh lemon juice over the top and shower with chopped parsley and dill. The herbs should look vivid against the red sauce and white cheese.
9. 9Bring the skillet straight to the table with warm crusty bread for scooping up the tomato-feta sauce. Serve immediately while the shrimp are tender and the cheese is still creamy.