Shrimp feta pasta brings together juicy shrimp, melty feta, and blistered cherry tomatoes in one saucy, irresistible dish. It’s simple enough for a weeknight but feels like something you’d order at your favorite cozy spot. The sauce comes together right in the baking dish—zero extra pans, all the flavor.
This shrimp feta pasta hits that sweet spot between comfort food and a genuinely balanced meal. You’ve got lean protein from the shrimp, heart-healthy fats from olive oil, and loads of tomatoes for fiber and antioxidants. I started making this on busy weeknights when I wanted something satisfying without feeling heavy, and now it’s one of my go-to’s that doesn’t leave me needing a nap afterward.
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❤️ Why you will love this recipe
- Oven magic: Hands-off cooking that still feels impressive.
- Creamy payoff: Feta melts into a rich, tangy sauce that clings to every bite.
- Deep umami: Tomato paste, garlic, and shrimp bring serious savory depth.
- Low cleanup: One pan, one pot, done.
- Easy upgrades: Spinach, lemon, herbs—go wild.
- Actually satisfying: Protein, fiber, and healthy fats keep you full without the food coma.
🗝️ Key ingredients & substitutions
- Pasta: Use any shape you like: spaghetti, penne, fusilli, even gluten-free all work great.
- Cherry tomatoes: These roast down into juicy little flavor bombs. Grape tomatoes work too.
- Feta cheese: One 8oz block is key. Crumbled won’t melt the same so I’d skip it.
- Shrimp: Use peeled, deveined, raw shrimp (fresh or thawed frozen). Swap with scallops, or try white beans for a vegetarian twist.
- Tomato paste: Adds depth and richness.
- Garlic: Added at the end for a fresh kick without burning.
- Fennel seeds: Slightly sweet and savory, but optional. Sub with a pinch of chili flakes for a different vibe.
- Olive oil: Brings everything together and adds richness. Don’t be shy with it.
- Salt & pepper: Simple, but key. Taste and adjust at the end.
🥣 How to make shrimp feta pasta
- Load the dish and bake. Preheat to 400°F (200°C) so everything roasts up golden and bubbling. In a large baking dish, add cherry tomatoes, tomato paste, olive oil, and fennel seeds. Give it a quick stir to coat, then place the whole block of feta in the center. Bake at 400°F (200°C) for 20 minutes, just until the tomatoes start to blister and the feta softens.
- Make pasta: While they’re cooking, boil the pasta according to the package directions, until it is al dente. Use any kind of pasta here: I’ve tried spaghetti, penne, and fussili – all great options. Reserve a cup of pasta water before draining.
- Shrimp time: Add peeled, raw shrimp and chopped garlic to the dish, scattering them evenly around the feta. Pop it back in the oven for 5 more minutes, just until the shrimp are pink and cooked through.
- Bring it all together: Add the cooked pasta to the dish and stir like you mean it. Everything should be hot and melty.
- Loosen the sauce & season to taste: Add reserved pasta water a splash at a time until it’s glossy and clings just right. Taste, season, and serve it up fast. This is pasta that wants to be eaten warm and saucy.
🪄 Recipe notes & tips
- Use the block: A whole feta block melts better than pre-crumbled—trust the science.
- Olive oil matters: Don’t skimp. It’s the secret to a silky, rich sauce.
- Save that pasta water: It’s liquid gold for loosening and glossing up the sauce.
- Garlic timing is key: Adding it after the first bake keeps the flavor bright and stops it from burning.
- Herb swap: Fresh basil is classic, but thyme or oregano work great if that’s what’s in the fridge.
- Stir while hot: Mixing everything together straight from the oven helps the feta melt smoothly into the sauce.
🫙 Storage instructions
- Fridge life: Store leftovers in an airtight container for up to 3 days.
- Reheat right: Warm it in a skillet with a splash of pasta water or olive oil to bring the sauce back to life.
- Microwave fix: Zap it in bursts, stirring halfway for even heat.
- Freezing? Meh: You can freeze it, but the feta might go a little grainy. Reheat gently and add fresh herbs or lemon to perk it up.
✨ Variations
- Add greens: Stir in shredded kale, spinach, or steamed broccoli just before serving.
- Spice it up: Try a spoonful of Calabrian chili paste or a sliced fresh chili for a bolder kick.
- Zesty finish: A splash of white wine vinegar or a few capers add brightness and tang.
- No shrimp?: Sub in cooked chorizo, crispy pancetta, or canned tuna.
- Go herby: Fresh tarragon or chives bring a different kind of freshness.
- Make it heartier: Add roasted eggplant or sun-dried tomatoes for extra depth.
🍽️ What to serve with/How to serve this recipe
- Veg sides: Air-fryer carrots, air-fryer roasted red peppers, sautéed greens, a simple wedge salad, or a pickled beet salad all work well.
- Crunchy extras: Garlic bread, crusty sourdough, or homemade croutons for mopping up sauce.
- Protein boost: Add a side of grilled chicken, baked tofu, or a poached egg if you’re feeding hungry people.
- Something chilled: A glass of white wine, cucumber mint cooler, or iced lemon tea keeps things fresh.
❓ Frequently asked questions
Can I blend the sauce smooth?
Yes! If you prefer a silky finish, give it a quick blend before adding the pasta—but honestly, it’s great as-is.
The sauce tastes a bit sharp. How do I fix it?
Add a pinch of sugar or a splash of white wine to mellow the acidity.
Do I need to use full-fat feta?
Full-fat melts better and tastes richer, but low-fat will still do the job if that’s what you’ve got. I’ve even used quark in a pinch!
Can I make it ahead of time?
Yes, just keep the pasta and sauce separate, then combine and reheat with a splash of pasta water or olive oil before serving.
😋 More easy dinner recipes
- Baked Feta Pasta
- Cottage Cheese Alfredo Pasta
- Keto Chicken Alfredo Casserole
- Chicken Bacon Ranch Casserole
- Stout Beef Stew
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📖 Recipe
Shrimp Feta Pasta Recipe
Shrimp Feta Pasta is packed with juicy shrimp, burst cherry tomatoes, and a whole block of creamy feta, all roasted into a bold, savory sauce with barely any effort.
Ingredients
- 8 ounces pasta any shape, gluten free works too
- 1/2 cup olive oil
- 2 pints fresh cherry tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon fennel seeds
- 8 ounce block feta cheese 1 block
- 3 cloves garlic chopped
- 7 ounces shrimp peeled & deveined, frozen (thawed) or fresh
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/400°F.
- Add the olive oil, tomatoes, tomato paste, and fennel seeds to a large baking dish and mix them around a little with a wooden spoon.1/2 cup olive oil, 3 tablespoons tomato paste, 2 pints fresh cherry tomatoes, 1 tablespoon fennel seeds
- Place the block of feta in the middle of the baking dish.8 ounce block feta cheese
- Bake for 20 minutes.
- While they're cooking, boil the pasta according to the package directions, until it is al dente. Use any kind of pasta here: I've tried spaghetti, penne, and fussili – all great options.8 ounces pasta
- Reserve a cup of pasta water before draining.
- After the tomatoes and feta have been in the oven for 20 minutes, add the shrimp and garlic, and cook for another 5 minutes, or until the shrimp is no longer translucent.3 cloves garlic, 7 ounces shrimp
- Add the drained pasta to the same dish and mix very well.
- Add pasta water, a little at a time to reach perfect consistency.
- Taste and season if needed, serve, and enjoy!salt and pepper
Notes
- Use a block of feta: Crumbled feta won’t melt the same way. A whole block creates the creamiest sauce.
- Don’t skimp on the olive oil: It helps everything blend smoothly and adds richness.
- Reserve pasta water: A little pasta water helps loosen the sauce and makes it extra silky.
- Add the garlic after baking: This keeps the flavor fresh and prevents it from burning in the oven.
- Customize the herbs: Fresh basil is classic, but fresh oregano or thyme sprigs add a delicious twist.
- Mix while hot: Stir everything together while the feta is still warm so it blends into a smooth, creamy sauce.
Storage instructions:
- Refrigerate: Store any leftover baked feta pasta in an airtight container in the fridge for up to 3 days.
- Reheat properly: Warm it in a pan over medium heat with a splash of pasta water or olive oil to bring back the creamy texture. The microwave works too, but stir halfway through for even heating.
- Freeze with caution: While possible, freezing may slightly change the texture of the feta sauce. If freezing, store in a freezer-safe container for up to a month and reheat gently.
- Revive with extras: Fresh basil, a drizzle of olive oil, or a squeeze of lemon juice can freshen up reheated leftovers.
Nutrition
Calories: 468kcalCarbohydrates: 39gProtein: 19gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.002gCholesterol: 87mgSodium: 555mgPotassium: 643mgFiber: 3gSugar: 6gVitamin A: 1054IUVitamin C: 38mgCalcium: 251mgIron: 3mg
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