Pan-Seared Shrimp Saganaki with Tomato and Feta
Succulent shrimp simmered in a vibrant tomato sauce with feta cheese and fresh herbs, served warm for a comforting Mediterranean meal. This greek-inspired seafood (mediterranean) ready in about 25 minutes pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1/4 cup dry white wine
- 1 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined shrimp to the skillet and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add 2 cups halved cherry tomatoes, 1/4 cup dry white wine, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 5-7 minutes until tomatoes soften and sauce thickens.
- Step 4: Return shrimp to the skillet, sprinkle with 1 cup crumbled feta cheese and 2 tbsp chopped fresh parsley. Cook for an additional 2 minutes until cheese softens and everything is heated through.
- Step 5: Serve immediately with lemon wedges on the side for squeezing over.
Frequently asked questions
How long does Pan-Seared Shrimp Saganaki with Tomato and Feta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Shrimp Saganaki with Tomato and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Shrimp Saganaki with Tomato and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Shrimp Saganaki with Tomato and Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Shrimp Saganaki with Tomato and Feta?
Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
