Baked Feta Pasta with Shrimp
Simple and easy to make baked pasta dish made with roasted tomatoes, feta cheese, fresh herbs, shrimp, and tossed in with some cooked pasta and spinach.
Servings: 4
Ingredients
- 2 pints cherry or grape tomatoes
- 2 tablespoons extra virgin olive oil divided
- 3-4 cloves garlic chopped or pressed
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 8 ounces block feta cheese
- 1 pound medium-sized raw shrimp peeled and deveined
- 8 ounces pasta GF if needed, whole grain, or lentil pasta
- 2 cups packed baby spinach roughly chopped, or a handful of basil
- juice and zest of 1 lemon
Optional
- chopped parsley or basil to granish
Instructions
- Preheat the oven to 400°F.
- To a large baking dish, add the 2 pints cherry or grape tomatoes, 2 tablespoons extra virgin olive oil, 1 teaspoon Italian seasoning, and 3-4 cloves garlic. Season with Kosher salt and freshly ground black pepper and mix to combine.
- Make some space in the middle to add the 8 ounces block 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 1 pound medium-sized raw shrimp and bake for 6-8 minutes more, or until the shrimp is pink, curled, and opaque.
- While the shrimp is baking, cook the 8 ounces 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 2 cups packed baby spinach, juice and zest of 1 lemon, drained pasta, and hot pasta water. Taste and season with salt and pepper.
- Sprinkle with chopped parsley or basil, if desired, and serve immediately!
Video
Notes
- Pasta: Use any of your favorite pasta. Healthier options can be lentil or chickpea pasta
- Cheese: The original recipe calls for feta cheese. Some may not like feta cheese and would like to use another type of cheese. Other options can be goat cheese, burrata, and Boursin creamy cheese blocks.
- Oil: Avocado oil will also work.
- Tomatoes: I highly recommend using cherry or grape tomatoes. They tend to be juicier and much more flavorful.
- Garlic: Best to use fresh garlic for optimal flavor.
- Veggies: You may add other veggies like kale, olives, or mushrooms. I used spinach for a boost of nutrition.
- Shrimp: This is optional. You can skip the protein altogether or add some cooked chicken.
- Herbs: Italian seasoning or oregano works best. You may also add some fresh basil at the end.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Serving: 2cups | Calories: 571kcal | Carbohydrates: 50g | Protein: 41g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 336mg | Sodium: 1552mg | Potassium: 741mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2811IU | Vitamin C: 64mg | Calcium: 497mg | Iron: 5mg