Lemon Shrimp with Tomatoes and Goat Cheese
Servings 6
Ingredients
- 1-2 tbsp olive oil
- 5 cloves garlic, chopped
- 1/2 cup fresh parsley, chopped
- 2 28oz cans whole, peeled tomatoes
- 2 lbs shrimp deveigned, tails off, preferably cooked
- adobo
- 6 oz crumbled goat cheese OR feta cheese
- 1 lemon
- Angel hair or other thin pasta
Instructions
- Preheat the oven to 350.
- Heat the oil in the pan and sauté the garlic for 30 seconds.
- Add the parsley and the tomatoes. Stab some (or all) of the tomatoes with a large wooden spoon to break them half.
- Bring the mixture up to a simmer.
- Partially cover (leave just a bit of room for some air to escape), lower the heat, and allow to gently simmer for 10-15 minutes.
- Remove the lid. The sauce will be very thin. Remove about 1/2-1 cup of the liquid if you prefer it to be a little less runny.
- Add the shrimp. Cook for 3 more minutes and season with adobo.
- Pour the mixture into a large baking dish. Sprinkle the feta or goat cheese on top.
- Bake at 350 for 10 minutes.
- Remove the dish from the oven, and squeeze an entire lemon all over it.
- Optional: Garnish with fresh parsley and lemon slices
- Serve over pasta, with crusty bread, over vegetables (or zoodles, if you have a zoodle-ifier) or strain off the liquid and enjoy on its own.
Notes
Nutrition info is for 1/6 of the recipe (roughly 5oz shrimp).
1 tbs of olive oil used in the calculation.
Nutrition count does not include pasta.
313 calories - 11 fat - 14 carbs - 37 protein