GOT FETA? Our Shrimp Saganaki With Penne is a family favorite, and we’re sharing this delicious recipe with you!
From Lizz: I’ve served this recipe in my home for years to my family and my extended family. Shrimp Saganaki is typically served as an appetizer but I prefer serving this dish as a main meal. I have have made different versions of it swapping out different types of herbs both fresh and dried. This version is my family’s favorite.
HOW TO MAKE SHRIMP SAGANAKI WITH PENNE
- Preheat the oven to 400 degrees F. Prepare all ingredients.
- Heat 3 tablespoons extra virgin olive oil in a skillet. Sauté shrimp until they just turn pink. Add red pepper flakes. (You will likely need to split this into two batches given the quantity.) Transfer sauteed shrimp to a baking dish.
- Heat 3 tablespoons extra virgin olive oil in the same skillet. Sauté chopped onions until cooked down, 3-4 minutes, then add chopped garlic and continue to sauté another minute. Add the dry white wine and cook for 2 more minutes over high heat.
- Add the dry white wine and cook for 2 more minutes over high heat.
- Stir in the chopped tomatoes, fresh chopped parsley, dry Greek oregano, salt and fresh ground pepper to taste. Simmer, uncovered, for 15 minutes.
- Pour the tomato mixture evenly over the shrimp in the baking dish.
- Sprinkle crumbled feta cheese evenly over the tomato sauce.
- Transfer the baking dish to a 400° oven and bake for 15 minutes or until feta cheese has melted and slightly browned on top. Remove from oven and serve immediately over Penne pasta with some crusty bread.
HOW DO I MAKE SURE NOT TO OVERCOOK THE SHRIMP?
When cooking the shrimp in the skillet, be sure to only cook them long enough where they just turn pink. Any longer you risk overcooking them when they go into the oven with the tomato sauce and feta.
CAN I SERVE THIS WITH ANYTHING OTHER THAN PASTA?
First of all, the Shrimp Saganaki is good enough on it’s own with some crusty bread. That being said, you can definitely serve this dish with rice, quinoa, or any other pasta you would like.
CAN TO USE FRESH TOMATOES INSTEAD OF CANNED?
We find using good quality canned tomatoes for this recipe is just as good as using fresh tomatoes and is much easier and faster. If you have vine ripened tomatoes you can certainly dice those up and use them too. We’ve done it ourselves, especially in the summer when we have them easily available from our garden.
Shrimp Saganaki Recipe
Shrimp Saganaki with Penne Pasta
Ingredients
- 6 tbsp extra virgin olive oil
- 2 lbs medium shrimp, peeled and deveined
- 1/2 tsp red pepper flakes
- 1 medium onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1 cup dry white wine
- 2 14.5 oz cans diced tomatoes
- 2/3 cup flat leaf parsley, chopped
- 2 tsp dried Greek oregano
- salt to taste
- freshly ground pepper to taste
- 10 oz crumbled feta cheese
- 1 lb penne pasta, cooked
Instructions
- Preheat oven to 400 degrees. Prepare all ingredients.
- Heat 3 tablespoons extra virgin olive oil in a skillet. Sauté shrimp until they just turn pink. Add red pepper flakes. (You will likely need to split this shrimp into two batches given the quantity.) Transfer sauteed shrimp to a baking dish.
- Heat 3 tablespoons extra virgin olive oil in the same skillet. Sauté chopped onions until cooked down, 3-4 minutes, then add chopped garlic and continue to sauté for another minute. Add the dry white wine, and cook for 2 minutes over high heat.
- Stir in the chopped tomatoes, fresh chopped parsley, Greek oregano, salt and fresh ground pepper to taste. Simmer, uncovered, for 15 minutes.
- Pour the tomato mixture evenly over the shrimp in the baking dish.
- Sprinkle crumbled feta cheese evenly over the tomato sauce.
- Transfer the baking dish to a 400° oven and bake for 15 minutes or until feta cheese has melted and slightly browned on top. Serve immediately over Penne pasta and some crusty bread.
Notes
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