A 20 minute meal thats fast, fresh and healthy!
Preheat oven to 425 degrees.
Heat oven safe skillet to medium high heat (cast iron works great for this).
Add olive oil and onion. Saute for a few minutes or until onions are translucent. Add garlic and sauté one minute more.
Add both cans of diced tomatoes. (undrained) along with basil and parsley. Bring to a simmer and let cook down for about 5-6 minutes or until slightly thick.
Turn off heat. Add 1/2 cup feta and taste for seasoning. More salt? More pepper?
Toss in shrimp and stir.
Bake at 425 degrees for 8-10 minutes or until shrimp is just cooked through and edges of pan are bubbly. Top with remaining feta.
Serve with pasta, rice or just a loaf of crusty bread!
Inspired by a recipe found in Cooking Light