1 1/2 lb peeled/deveined medium shrimp, tails removed (thaw if needed)
3 tablespoons Ken’s Steak House Zesty Italian Dressing
Large zip-top bag
1 medium onion, finely chopped
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon Pompeian Extra Virgin Olive Oil
2 teaspoons minced garlic
1/2 teaspoon McCormick Crushed Red Pepper
1 cup Bertolli Tomato & Basil Pasta Sauce
1 teaspoon dried oregano
7 oz Deli feta cheese
Crusty bread or pasta (optional for serving)
- Preheat oven to 400°F. Place shrimp and dressing in bag; let stand 10 minutes to marinate. Chop onion and parsley.
- Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add onions; cook 4–5 minutes or until softened. Stir in garlic and red pepper until blended.
- Stir pasta sauce and oregano into onions; cook and stir 2–3 minutes or until hot. Stir in shrimp and parsley.
- Spread shrimp mixture in 9-inch square baking dish and crumble feta over top; bake 12–15 minutes and until shrimp are pink and opaque and cheese has browned and melted slightly. Serve with crusty bread or over pasta, if desired.
CALORIES (per1/4 recipe) 420kcal; FAT 21g; SAT FAT 8g; TRANS FAT 0g; CHOL 355mg; SODIUM 1120mg; CARB 12g; FIBER 2g; SUGARS 9g; PROTEIN 47g; VIT A 0%; VIT C 0%; CALC 30%; IRON 30%
Prices valid February 20 through March 5. Check your Publix store for pricing.