What's for dinner: Greek-style scampi over pasta.

I was surprised to discover I had never shared this recipe here before as it is an old favorite. The preparation time is short, and the dish smells SO good as it's cooking (hard to go wrong with tomatoes and garlic). The original version in Cooking Light was not served with pasta, but I think the noodles and scampi are a delicious combination.



Greek-style Scampi over Pasta
adapted from a recipe in Cooking Light

1 teaspoon olive oil
5 cloves garlic, peeled and minced
28-oz can diced tomatoes, rinsed and drained
1 tablespoon dried parsley flakes, divided
½ pound shrimp, peeled and deveined
2-oz. feta cheese, crumbled
1 tablespoon lemon juice
⅛ teaspoon freshly ground pepper
8-oz angel hair (or other) pasta

Sauté garlic in olive oil for 30 seconds. Add tomatoes and 1½ teaspoons parsley and simmer for 10 minutes. Add shrimp and cook 5 additional minutes. Spoon into a shallow baking dish. Sprinkile with feta cheese. Bake at 400° for 10 minutes. Sprinkle with remaining parsley, lemon juice and pepper. Serve over cooked and drained pasta.

Serves 3.