INGREDIENTS YOU WILL NEED

• Cherry or grape tomatoes

• Extra virgin olive oil

• Garlic cloves

• Italian seasoning

• Salt and pepper

• Block Feta Cheese

• 1 lb raw shrimp

• Pasta- use any of your favorite pasta

• Baby spinach

• fresh basil or parsley to garnish

• Lemon- juice, and zest

HOW TO MAKE THE BAKED FETA PASTA

• Preheat the oven to 400°F. 

 

• First, prepare the creamy tomato base: 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 the tomato and feta: Next, bake for 35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce.

 

• Add the shrimp or your preferred protein: Then, 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.

 

• Combine everything: Remove the dish from the oven and stir in the spinach, lemon zest, drained pasta, and hot pasta water. Taste and season with salt and pepper. 

• Serve: Finally, sprinkle with freshly chopped parsley or basil, if desired, and serve immediately!

RECIPE NOTES AND SUBSTITUTES

• 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: we 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. We 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 leftover in an airtight container in the fridge for up to 4 days.

• Low carb option: instead of pasta use zucchini noodles or cooked spaghhet squash.

• 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.

 

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.

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

 

Servings: 4

 

Calories: 571kcal

 

Ingredients

• 2 pints cherry or grape tomatoes

• 2 tbsp extra virgin olive oil divided

• 3-4 cloves garlic chopped or pressed

• 1 tsp Italian seasoning

• Kosher salt and freshly ground black pepper to taste

• 8 oz block feta cheese

• 1 lb medium-sized raw shrimp peeled and deveined

• 8 oz. 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 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!

Nutritional Facts

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