A satisfying shrimp-feta dish folks can't refuse



The first time I made this dish, my husband delighted in its briny goodness. "This tastes like something a mobster would eat," he said, meaning that it's rich and satisfying and seems luxurious.

So it has been "Shrimp Gambino" ever since in our house. Actually, the shrimp-feta pairing is traditional in Greece, whence so many good things seem to come.

Frozen peeled tail-on shrimp would be fine for this dish. Choose the 21-30 size if you can, but thaw them under cold running water first. The recipe doubles easily.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe and analysis.

Shrimp Gambino

Serves 2 -- Total time: about 28 minutes

6 ounces dried spaghetti, fettuccine or linguine

1 tablespoon olive oil

3 cloves garlic, minced

3/4 pound raw, tail-on, peeled shrimp

1 can (14 1/2 ounces) peeled diced tomatoes, drained

2 ounces crumbled feta cheese

2 tablespoons fresh minced parsley (optional)

Heat oven to 400 degrees. Heat water to a boil in a Dutch oven for pasta. Cook pasta according to package directions until al dente, about 10 minutes; drain. Set aside.

Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add garlic; cook, stirring, until golden and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp begin to turn pink, about 2 minutes. Add tomatoes, stirring to blend; cook 2 minutes.

Toss shrimp-tomato mixture with cooked pasta. Place in a buttered 2-quart casserole; sprinkle feta over the top. Bake until sauce is bubbly and feta is slightly melted, about 10 minutes. Garnish with parsley, if desired.

Per serving: 657 calories, 17 grams fat, 6 grams saturated fat, 284 milligrams cholesterol, 72 grams carbohydrate, 50 grams protein, 1,016 milligrams sodium, 5 grams fiber

Menu suggestion

Shrimp Gambino

Salad of mixed field greens

Mixed melon chunks drizzled with mint syrup

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