- 3 tablespoons extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/3 cup dry white wine
- 1 pound cherry tomatoes
- Kosher salt
- Ground black pepper
- 2 teaspoons dried oregano
- 4 ounces crumbled feta cheese
- Fresh oregano leaves, for garnish
- In a large non-stick skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil is shimmering, add half the shrimp and cook undisturbed until undersides are golden brown, 1-2 minutes. Turn shrimp over and cook until shrimp are pink and opaque, about 30 seconds more. Repeat with another tablespoon of olive oil and remaining shrimp. Transfer shrimp to a plate. Set aside.
- Add remaining 1 tablespoon of olive oil to the pan and heat over high heat. Add garlic and red pepper flakes and cook until fragrant, stirring constantly. Add the wine and cook until almost all the liquid is evaporated, 30-60 seconds. Add the tomatoes and a generous pinch of kosher salt. Cook, stirring occasionally, until the tomatoes start to burst, 6-7 minutes. Using a potato masher or the back of a spatula, mash the tomatoes so they break down into a sauce. Reduce heat to low.
- Stir in dried oregano and reserved shrimp and any accumulated juices. Stir to combine. Season with salt and pepper to taste. Stir in half the feta so the cheese begins to melt into the sauce. Sprinkle remaining cheese on top. Garnish with fresh oregano leaves and serve.
Recipe adapted from Milk Street.