Oregano and thyme-seasoned tomatoes form the base of this dish swimming with a sea of succulent shrimp and briny hunks of feta cheese. The trio is a glorious melding of strong, distinct flavors being salty, savory and sometimes sweet.
Tomatoes with onion, garlic and dry herbs simmer for 20 minutes stove-top in an oven proof pan to which shrimp and feta is added. Into a hot oven it goes where the magic happens. Pasta cooks as it transforms into a bubbling, aromatic pan of molten-hot, unbridled deliciousness for which my love knows no bounds. Even if it wasn’t so ridiculously simple to cook I would still be making it again and again.
I buy shrimp (raw) already cleaned with their tails off to make this as easy as can be. Fresh, vine-ripened tomatoes can be used in place of canned. I serve this over linguine, but any kind of pasta will do including orzo or couscous and even rice or polenta if you prefer. If using rice start cooking it at the same time as the sauce.
Succulent shrimp and briny hunks of feta cheese baked with tomato sauce.
- In a 12-inch cast iron skillet or oven proof pan saute onion in enough oil to cover bottom of pan over medium-low heat until tender. Season well with salt and pepper. Add garlic, oregano and thyme, saute 4-5 minutes. Add tomatoes, season well with salt and pepper, simmer 20 minutes. Preheat oven to 400 degrees F.
- Turn the heat off on the sauce, mix in shrimp, sprinkle feta over top, bake for 15-20 minutes until bubbly and shrimp curl into half moons. Remove from oven, sprinkle with parsley and serve over pasta, couscous, polenta or rice.
Adapted from Saveur
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