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.
Servings: 6 Servings
Calories: 468kcal
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: 468kcal | Carbohydrates: 39g | Protein: 19g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Cholesterol: 87mg | Sodium: 555mg | Potassium: 643mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 38mg | Calcium: 251mg | Iron: 3mg