1.5 pounds large shrimp (16/20 count), peeled and deveined
3 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine (e.g., Sauvignon Blanc)
1 (28-ounce) can crushed tomatoes (preferably San Marzano)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
7 ounces block feta cheese, crumbled
1/4 cup fresh parsley, chopped
Instructions
Position a rack in the middle of your oven and preheat to 400°F (200°C). Pat shrimp completely dry with paper towels.
Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and red pepper flakes and cook for 1 more minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow it to reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken.
Remove the skillet from the heat. Arrange the shrimp in a single layer in the sauce.
Crumble the feta cheese over the top of the shrimp and sauce.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, until shrimp are pink and opaque and the feta is soft.
Garnish with fresh parsley and serve immediately.
Notes
For the best results, use a block of feta cheese packed in brine, not pre-crumbled feta. The texture and flavor are far superior.
Keyword Baked Shrimp, Greek Shrimp, Shrimp Saganaki, Shrimp with Feta