Seafood Saganaki with Shrimp and Feta in Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sizzling skillet of succulent shrimp simmered in a rich tomato sauce with feta cheese and fresh herbs, served bubbling hot. This mediterranean-inspired seafood (mediterranean) ready in about 35 minutes pairs large shrimp, olive oil, garlic cloves 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (14 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant without browning.
  2. Step 2: Add 3 finely chopped ripe tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 8-10 minutes, stirring occasionally, until tomatoes break down and sauce thickens.
  3. Step 3: Pour in 1/4 cup dry white wine and simmer for 2 minutes to reduce slightly. Add 1 lb peeled and deveined large shrimp, nestling them into the sauce.
  4. Step 4: Sprinkle 3/4 cup crumbled feta cheese evenly over the shrimp and sauce. Transfer skillet to a preheated oven at 400°F and bake for 8-10 minutes until shrimp are opaque and feta is slightly browned.
  5. Step 5: Remove from oven, garnish with 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges for squeezing.

Frequently asked questions

How long does Seafood Saganaki with Shrimp and Feta in Tomato Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 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 Seafood Saganaki with Shrimp and Feta in Tomato Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Seafood Saganaki with Shrimp and Feta in Tomato Sauce?

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 Seafood Saganaki with Shrimp and Feta in Tomato Sauce 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 Seafood Saganaki with Shrimp and Feta in Tomato Sauce?

Mediterranean 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.

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