Baked Shrimp with Feta Cheese

Yields: 4 servings | 8 points per serving

My rating:

Linguini... Shrimp... Tomatoes... Feta... You can't go wrong with this recipe! Another hit from Lighten Up! and Cooking Light Magazine!

Ingredients:

Cooking spray
1 tsp olive oil
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp red pepper flakes (I use cayenne pepper)
1 pound medium raw shrimp, peeled and deveined (I use frozen and thaw it out beforehand)
3 cloves garlic, minced
1/2 c dry white wine
3 c (about 3/4 lb) plum tomatoes, diced (I scoop all the seeds out before dicing)
3 oz. reduced fat feta cheese, crumbled
4 cups hot, cooked linguine (about 8 oz dry pasta)
1/4 c fresh parsley, finely chopped

Directions:

Preheat oven to 350.

Heat oil in large nonstick skillet over medium high heat. Add oregano, salt, pepper flakes, shrimp, and minced garlic. Saute 3 min.
Spoon shrimp mixture into an 11 x 7 baking dish coated lightly with cooking spray.

Add wine to skillet. Turn heat to medium low and cook wine until it has reduced to 1/4 cup (3 -5 minutes).

Stir in tomatoes, and saute about 2 min. Pour over shrimp mixture. Sprinkle with feta cheese and bake at 350 for 10 minutes.

Serve mixture over pasta and sprinkle each serving with parsley.

Yields approx. 4 Servings (8 points per serving)

Serving size = 1 c. pasta, 1 c. shrimp mixture, and 1 Tb parsley

Nutritional Info: (per serving) Calories=404; Fat=8.7g; Protein=29g; Carb=51.8g; Fiber=3.1g; Chol=148mg; Iron=5.5mg; Sodium=677mg; Calcium=182mg

Web Source: Lighten Up!
Original Source: Cooking Light Annual Recipes, 2001, p. 175
Photo Credit: Jaime Jeroszko (me!)