Light on calories. More than delicious. We took the best of Mediterranean flavors and brought them together harmoniously in this fresh and delightful dish. Scrumptious shrimp and feta are baked with fresh herbs and tomatoes in a light sauce of wine and clam juice that is perfect for serving over a bed of linguini.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Coat a 9 x 13-inch casserole dish with cooking spray.
Step 2
Rinse the shrimp and pat dry with paper towels. Combine the shrimp and lemon juice in a large bowl and toss well. Set aside.
Step 3
Coat a large skillet with cooking spray and set over medium-high heat. Put the onion in the pan and cook for 8 minutes or until translucent. Add the garlic and cook for 1 minute. Add the tomatoes, clam juice, wine, oregano, basil, 1 tablespoon parsley, and pepper. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Remove the pan from heat. Stir in the reserved shrimp.
Step 4
Put the shrimp mixture in the prepared casserole dish. Sprinkle the feta cheese evenly over the top. Bake for 12 minutes or until the shrimp are opaque and the cheese is melted. Remove the dish from the oven and sprinkle the remaining 1 tablespoon parsley over the top. Serve immediately over the linguini, with lemon wedges on the side.
