Greek-style Shrimp Scampi

This "all-time favorites" recipe from "Cooking Light" debuted in the April 1996 issue, and has been included in the magazine a number of times since then. I think that we have doubled the feta cheese at least one time that we have made this to make the sauce REALLY creamy. It is one of our absolute favorite recipes.

1 tsp olive oil

6 cloves garlic, minced

1/2 cup chopped fresh parsley, divided

2 cans (28 oz. each) whole tomatoes, drained and coarsely chopped

1.5 cups (6 oz) crumbled feta cheese, divided (an additional 1/2 cup is optional)

1.25 lbs. large shrimp, peeled and deveined

2 Tbs fresh lemon juice

1/4 tsp freshly ground black pepper

4 cups hot cooked spaghetti (about 8 oz uncooked)

1. Preheat oven to 400 degrees.

2. Heat oil in large Dutch oven or wok over medium heat. Add garlic; saute 30 seconds. Add 1/4 cup parsley and tomatoes. Reduce heat; simmer 10 minutes. Add shrimp; cook 5 minutes.

3. Pour mixture into a 13x9-inch baking dish; sprinkle with 1 cup cheese (an additional 1/2 cup of feta can be added, if desired). Bake at 400 degrees for 10 minutes.

4. Remove from oven; sprinkle with lemon juice, 1/4 cup parsley, and pepper. Divide cooked pasta between 6 plates or pasta bowls; top each with 1/6 of the shrimp mixture. Garnish with additional feta cheese.

Yield: 6 servings (serving size 1 cup scampi with 3/4 cup pasta)

PROVEN RECIPE from "Cooking Light"