Italian Shrimp with tomatoes, zucchini, and feta (Eat Shrink and be Merry)


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.3
  • Total Fat: 7.1 g
  • Cholesterol: 233.6 mg
  • Sodium: 574.5 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.6 g

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Scrumptious Italian shrimp with tomatoes, zucchini and feta cheese. Scrumptious Italian shrimp with tomatoes, zucchini and feta cheese.
Number of Servings: 4


    2 tsp. olive oil
    1 c. chopped red onions
    1 medium zucchini, chopped
    2 tsp. minced garlic
    1/2 tsp. oregano
    1/2 c. dry white wine
    3 cups chopped tomatoes
    1 tbsp. balsamic vinegar
    1/4 tsp. salt and pepper
    1/4 c. chopped fresh basil
    1 lb uncooked large shrimp, peeled and deveined
    1/2 c. crumbled feta cheese with herbs
    1 tbsp. chopped parsley


1. heat olive oil over medium-high heat in 10-inch, non-stick skillet. Add onions, zucchini, and garlic. Cook and stir until vegetables are softened, about 5 min. Add oregano and cook 30 more seconds. Add wine, tomatoes, vinegar, salt, and pepper. Mix well. Reduce heat to medium and simmer, uncovered, for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up.

2. Stir in basil and shrimp. Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to over cook shrimp or it will be rubbery. Remove from heat and sprinkle with feta cheese and parsley. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURAWINTER.


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