Mediterranean Shrimp Feta Pasta Recipe

Baked Greek Shrimp with Feta Step Away From The …

WebJan 13, 2020 · Preheat the oven to 370F. Add the tomatoes, garlic paste, onion powder, dried oregano, salt and pepper to a cast iron skillet. Sauté …

Rating: 5/5(1)
1. Preheat the oven to 370F.
2. Add the tomatoes, garlic paste, onion powder, dried oregano, salt and pepper to a cast iron skillet. Sauté for about 5 minutes to allow some (but not all) of the liquid to reduce.
3. Add the shrimp, and stir well. Sprinkle with crumbled feta, then place in the oven for 10-15 minutes or until the shrimp has cooked through.
4. Sprinkle with chopped fresh parsley, and serve!

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LowCarb Baked Feta Shrimp Pasta KetoDiet Blog

WebSep 17, 2021 · Instructions. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). To prepare the zucchini noodles, use a julienne peeler or a …

Rating: 4.7/5(13)

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Mediterranean Shrimp With Feta and Olives

WebMar 3, 2022 · Let this sizzle for 10-15 seconds. 3. Add in onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste …

1. Heat a 10-inch saucepan and when it's hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10-15 seconds.
2. Add in onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3-4 minutes.
3. Remove lid and slowly stir in the heavy whipping cream, stirring all the while. Stir in shrimp, feta cheese, and olives and cook until the shrimp are cooked through, about 2-3 minutes. Garnish with parsley and serve.

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Greek Shrimp with Tomatoes and Feta (Garides Saganaki)

WebJul 17, 2020 · Sauté the onion in a large skillet, then add the garlic, oregano, and crushed red pepper. Deglaze the pan with white wine and more …

Rating: 5/5(24)
1. In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, 1/4 teaspoon of kosher salt, and 1/8 teaspoon black pepper. Stir to coat and set aside.
2. Sauté the diced onion in 2 tablespoons olive oil over medium-high heat in a large skillet with a cover until softened and starting to brown (about 3 minutes).
3. Add the remaining 2 cloves minced garlic, crushed red pepper (1/4 teaspoon), and dried oregano (1 teaspoon) to the onions. Stir and continue sautéing until fragrant, about 30 seconds.
4. Add the white wine (1/4 cup) and remaining lemon juice (about 1 tablespoon) and stir to deglaze, scraping any browned bits from the bottom. Add the diced tomatoes (28 oz.) , and the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet. Stir and bring to a simmer (you can cover if it gets too bubbly).

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