Mediterranean Shrimp with Feta
and pasta / broccoli
- Shrimp, peeled and deveined - 1 lb
- Pasta, fusilli - 8 oz
- Onions, medium - 1/2 , diced
- Bell peppers, red - 1/2 , chopped
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Oregano, dried - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Cheese, feta - 3 oz
- Broccoli - 10 oz , finely chopped
Shrimp - Defrost, rinse, and pat dry.
Cook pasta - (Skip if pasta was made ahead for Tuesday.) Bring a stock pot of salted water to a boil over high heat. Add pasta. Cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)
Heat oven to 425F / 218C degrees.
While oven heats, heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add onions and bell peppers with a pinch of salt. Saute until softened, 2 to 3 minutes. Add garlic, oregano and red pepper flakes and saute until fragrant, about 1 minute more. Add diced tomatoes (including juice) and crushed tomatoes and stir to combine. Simmer until sauce thickens slightly, 4 to 5 minutes.
Arrange shrimp on top of tomato sauce in a single layer. Crumble feta over top. Transfer to oven and bake until shrimp are cooked through and cheese is golden brown, 10 to 12 minutes.
While shrimp cooks, place broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 3 to 4 minutes, until tender. Season with some salt and pepper.
If pasta was made ahead, reheat it in the microwave.
Serve shrimp over pasta. Enjoy with broccoli on the side.