Shrimp & Tomato Skillet

• 1 lb. large shrimp, peeled and deveined, tails off
• 3 tablespoons olive oil
• 5 teaspoons chopped garlic
• 1 teaspoon grated lemon zest
• salt and ground black pepper
• 1 small onion, diced
• 1 medium green bell pepper, stemmed, seeded, and diced
• 1-28 oz. can diced tomatoes, 1/3 cup juices reserved, the rest drained through a colander
• 1/4 cup dry white wine
• 2 tablespoons coarsely chopped fresh parsley
• 3.5 ounces feta cheese (fat free or reduced fat), crumbled

Toss shrimp, 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl until well combined. Set aside to marinade while preparing sauce.

Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover and cook, stirring occasionally, until vegetables release their moisture, 3-5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 3 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, 1 minute. Add tomatoes, reserved juice, and wine and bring to simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, 4-5 minutes. Stir in parsley and season to taste with salt and pepper.

Reduce heat to medium-low and add shrimp along with their marinade to the pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6-8 minutes, adjusting heat as needed to maintain a slight simmer. Remove pan from heat and sprinkle evenly with feta.