Shrimp Saganaki with Feta

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil
• 1 small yellow onion
• 4 garlic cloves
• 1/3 cup dry white wine
• 14 oz can crushed tomatoes
• 1 cup halved cherry tomatoes
• 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
• 1/4 tsp black pepper
• 1 loaf crusty bread for serving

Instructions

1. 1Pat the shrimp dry and season lightly with salt and black pepper. Have all remaining ingredients prepped so the dish comes together quickly once the pan is hot.
2. 2Heat olive oil in a large skillet over medium heat. Dice the onion and cook it until soft and translucent, about 4 to 5 minutes.
3. 3Mince the garlic, add it to the pan, and stir for 30 seconds until fragrant without browning.
4. 4Pour in the white wine and let it simmer for 1 to 2 minutes, scraping up any browned bits, until the sharp alcohol smell fades.
5. 5Add the crushed tomatoes, halved cherry tomatoes, oregano, and red pepper flakes. Simmer uncovered for 8 to 10 minutes until the sauce thickens slightly and tastes bright.
6. 6Nestle the shrimp into the bubbling sauce in a single layer. Cook 2 minutes, then flip each shrimp and cook another 1 to 2 minutes until just pink and curled.
7. 7Crumble or break the feta into large chunks and scatter it over the shrimp. Cover the skillet for 1 to 2 minutes so the cheese softens and turns creamy at the edges without fully melting away.
8. 8Remove from heat, squeeze half the lemon over the pan, and shower with chopped parsley and dill. Taste the sauce and adjust salt if needed.
9. 9Bring the skillet straight to the table with lemon wedges and warm crusty bread for scooping up the tomato-feta sauce.
10. 10Serve immediately while the shrimp are still tender and the feta is warm and tangy.