Shrimp, Greek with Feta Cheese

This Greek shrimp dish builds a thick, wine-soaked tomato sauce from scratch, then finishes everything under a blanket of crumbled feta in a hot oven. The feta softens and gets slightly golden on top, adding salty, tangy richness to every bite.

The sauce takes its time, and that patience pays off. Chopped onions cook until golden, then Roma tomatoes go in and simmer for a full 20 minutes until they break down and their liquid evaporates. A cup of dry white wine follows, cooking down until absorbed. What you’re left with is a concentrated, jammy sauce with real depth.

The shrimp only need 30 seconds in the pan. They finish cooking during the 5-minute bake, so don’t worry about them being underdone at this stage. Overcooking them on the stove means rubbery shrimp by the time the feta melts.

Spoon everything over cooked angel hair pasta and let the sauce soak into those thin strands.

Chef Tips

• Use Roma (plum) tomatoes. They have less water and more flesh than regular tomatoes, which gives you a thicker sauce without long reduction.
• A teaspoon of sugar in the sauce tames any acidity from the tomatoes and wine. It’s a small amount but it smooths everything out.
• Don’t stir the feta into the sauce. Let it sit on top and soften in the oven so you get pockets of cheese throughout.

Variations

• Add a pinch of dried oregano and red pepper flakes for a spicier, more herbaceous Greek flavor.
• Swap angel hair for orzo to make this more of a baked casserole.
• Scatter Kalamata olives over the top with the feta before baking.