Ingredients
Method
Prepare the Shrimp:
- Rinse the shrimp under cold water and pat them dry with paper towels. Lightly season them with salt and pepper.
Sauté the Onion and Garlic:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Build the Sauce:
- Add the diced tomatoes (with juices) and white wine to the skillet. Stir in the oregano, red pepper flakes (if using), sugar, and a pinch of salt and pepper. Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Cook the Shrimp:
- Nestle the shrimp into the tomato sauce, ensuring they are submerged. Cover the skillet and cook for 4-5 minutes, or until the shrimp turn pink and are cooked through.
Add the Feta Cheese:
- Sprinkle the crumbled feta cheese over the shrimp and sauce. Cover the skillet again and cook for 1-2 minutes, allowing the feta to soften and melt slightly into the dish.
Garnish and Serve:
- Remove the skillet from the heat. Garnish the dish with fresh parsley and serve hot with lemon wedges on the side. Pair with crusty bread, pita, or steamed rice to soak up the flavorful sauce.
Notes
- Substitute for Wine: If you prefer not to use wine, you can replace it with chicken or vegetable broth for a similar depth of flavor.
- Adjust the Spice Level: If you’re sensitive to spice, you can omit the red pepper flakes. For more heat, add extra red pepper flakes or a pinch of cayenne pepper.
- Shrimp Options: Fresh shrimp are ideal for this dish, but you can also use frozen shrimp. Just be sure to thaw them completely and pat them dry before cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the shrimp.