Baked Shrimp with Fennel and Feta over Penne
Servings 4
Equipment
- Large Ovenproof Skillet or Large Cast Iron Skillet
Ingredients
Shrimp Marinade Ingredients:
- 15 large shrimp deveined and tails removed
- Zest of one lemon finely chopped
- 1 tbsp olive oil
- Sea salt and black pepper to taste
- 2 cloves of garlic minced
Other Ingredients:
- 1 tbsp olive oil divided
- 1 fennel bulb diced
- 2 cloves of garlic minced
- ¼ cup chicken stock or white wine
- 1 14.5 oz can of diced tomatoes
- ½ tsp dried basil
- ½ tsp balsamic vinegar
- Pinch of crushed red pepper
- Sea salt and freshly ground pepper to taste
- ½ cup of fresh breadcrumbs
- 3 tbsp fresh parsley chopped
- ¼ cup feta cheese
- Penne pasta cooked per package instructions, (optional)
Instructions
- Marinate the shrimp by combining all ingredients in a large zip-lock bag and refrigerate for 2 hours.
- Preheat the oven to 425 degrees and position the rack in the center of the oven.
- In a large OVENPROOF skillet, heat 1/2 tablespoon of olive oil. Once the oil is warm add the fennel and cook, stirring occasionally, until slightly softened and lightly browned, 7 to 8 minutes. Add the minced garlic and sauté, stirring constantly for 45 seconds.
- Add the tomatoes and their juices, chicken broth, dried basil, balsamic vinegar, and crushed red pepper then season with salt and fresh cracked pepper. Simmer for 15 minutes. Spread the tomato mixture into an even layer in the skillet.
- Prepare the breadcrumbs by mixing the breadcrumbs, 2 tablespoons of parsley, feta, remaining 1/2 tablespoon of olive oil, sea salt, and fresh cracked pepper to taste.
- Arrange the shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture.
- Bake until the shrimp are cooked through and the cheese is melted. 10-12 minutes.
- Garnish with the remaining parsley. Enjoy.