Baked Feta Pasta with Shrimp
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Calories
571 kcal
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Course
Main Course
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Cuisine
Italian
Baked Feta Pasta with Shrimp
Description
This recipe begins by roasting cherry or grape tomatoes with garlic, Italian seasoning, salt, pepper, and olive oil, surrounding a block of feta cheese which softens and browns slightly in the oven. Once baked, stirring combines the ingredients into a creamy, rustic sauce.
Shrimp are added back into the dish and baked until pink and opaque, providing a delicate texture contrast. In parallel, pasta is cooked al dente and then combined with the sauce, lemon zest, lemon juice, and chopped spinach for brightness and freshness.
The finished dish melds creamy cheese, roasted tomato acidity, lemon's brightness, and tender shrimp for a vibrant main course. Optional fresh herbs garnish add visual and flavor appeal.
Variations include swapping pasta types for dietary preferences and adding other vegetables if desired. Leftovers keep airtight in the fridge up to four days but are best enjoyed fresh.
Ingredients
- 2 pints tomatoes cherry or grape
- 2 tbsp extra virgin olive oil divided
- 3-4 cloves garlic chopped or pressed
- 1 tsp Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 oz feta cheese block form
- 1 lb Shrimp peeled and deveined, medium-sized, raw
- 8 oz. pasta GF if needed, whole grain, or lentil pasta
- 2 cups baby spinach roughly chopped, or a handful of basil, packed
- lemon juice and zest of 1
Optional
- parsley or basil, chopped, to garnish
Instructions
- Preheat the oven to 400°F.
- To a large baking dish, add the tomatoes, olive oil, seasoning, and garlic. Season with salt and pepper and mix to combine.
- Make some space in the middle to add the feta cheese and turn it into the oil to coat on both sides.
- Bake for 30-35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce.
- Add in the shrimp and bake for 6-8 minutes more, or until the shrimp is pink, curled, and opaque.
- While the shrimp is baking, cook the pasta to al-dente, according to the package directions. Save 1/4 cup of the pasta water, then drain well.
- Remove the dish from the oven and stir in the spinach, lemon zest, drained pasta, lemon juice, and hot pasta water. Taste and season with salt and pepper.
- Sprinkle with freshly chopped parsley or fresh basil, if desired, and serve immediately!
Notes
- Use cherry or grape tomatoes for juicier, more flavorful roasting.
- Feta cheese can be substituted with goat cheese, burrata, or creamy cheeses if preferred.
- Any favorite pasta type works; lentil or chickpea pastas add nutritional options.
- Fresh garlic enhances the flavor; avoid pre-minced for best results.
- Spinach is used here but kale, olives, or mushrooms can be added for variety.
- Shrimp is optional; cooked chicken can be added as an alternative protein.
- Store leftovers in an airtight container refrigerated up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 571kcal | 29% |
| Carbohydrates | 50g | 17% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 336mg | 112% |
| Sodium | 1552mg | 65% |
| Potassium | 741mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2811IU | 56% |
| Vitamin C | 64mg | 71% |
| Calcium | 497mg | 50% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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