One pan, 30 minutes, zero stress. This baked feta pasta is the answer to your busy nights. It takes that viral trend and adds juicy, succulent shrimp. You get a creamy sauce and fresh flavor in every bite. It is the perfect way to bring everyone to the table. You will love how simple and satisfying this meal feels.
This recipe is a great choice for warm summer evenings. It uses fresh ingredients that taste like sunshine. You do not need to spend hours over a hot stove. The oven does all the hard work for you. This baked feta pasta is light enough for a hot day. Yet, it is filling enough to keep everyone happy. Let’s get cooking together!
Why This Baked Feta Pasta Is a Winner
You deserve a meal that is both easy and impressive. This dish delivers on both counts every single time. It uses simple ingredients that you likely have already. The combination of roasted tomatoes and feta is truly classic. Adding shrimp makes it a complete and satisfying meal. It is perfect for those warm summer nights outside.
Your friends will think you spent hours in the kitchen. In reality, the oven does most of the heavy lifting. This recipe is great for beginner cooks who want success. It is hard to mess up such a simple method. You get a restaurant-quality dinner right at your own table. It is a wonderful way to treat your family.
The flavors are bright, salty, and slightly sweet from the tomatoes. Every bite feels balanced and fresh. It is a great way to eat more seafood easily. Your kids will love the creamy, cheesy sauce on the pasta. It is a win for the whole household. You will find yourself making this on repeat.
Simple Cooking Steps
The process starts with a simple 9×13 baking dish. You toss the tomatoes with garlic and olive oil first. Placing the feta block in the center is very satisfying. The oven transforms these items into a silky, creamy sauce. You will see the tomatoes start to blister and brown. This creates a deep, sweet flavor in the base.
While the oven works, you boil your favorite pasta shape. Adding the shrimp at the end is a smart move. They cook in just a few minutes in the heat. This ensures they stay plump and tender for the dish. Once everything is out, you just stir it all together. The spinach wilts perfectly from the heat of the pasta.
It is a very low-stress way to cook a meal. You only have a few dishes to clean up later. The one-pan method for the sauce is a lifesaver. Even if you are a beginner, you can do this. You will feel like a pro when it comes together. It is a fun and easy kitchen project.
Ingredients You’ll Need
This recipe relies on fresh, seasonal produce and simple pantry staples.
- 1 pound large shrimp, peeled and deveined
- 2 pints cherry or grape tomatoes
- 8 ounces block feta cheese (sheep’s milk preferred)
- 1/2 cup extra-virgin olive oil
- 10 ounces dried rotini or cavatappi pasta
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup baby spinach
- 1/4 cup fresh basil, julienned
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- In a 9×13-inch baking dish, combine the cherry tomatoes, minced garlic, and 1/4 cup of olive oil. Season with salt and pepper and toss to coat.
- Place the block of feta in the center of the baking dish. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with red pepper flakes.
- Bake for 30 minutes until the tomatoes have burst and the feta cheese is softened.
- While the feta bakes, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven and arrange the shrimp in an even layer among the tomatoes.
- Return the dish to the oven and bake for 8 to 10 minutes until the shrimp are pink and opaque.
- Remove from the oven and immediately stir in the baby spinach until slightly wilted.
- Use a fork to mash the feta and tomatoes, stirring until they form a creamy sauce.
- Add the cooked pasta, fresh basil, and lemon zest to the dish. Toss thoroughly, adding reserved pasta water in small increments to achieve your desired sauce consistency.
- Garnish with extra basil if desired and serve hot.
Best Ways to Enjoy It
Serve this in big bowls for a cozy feel. A side of crusty bread is great for dipping. You can also add a simple green salad. This meal is wonderful for a casual date night. Set the table with your favorite plates. Pour a glass of cold sparkling water with lemon.
If you are hosting friends, serve it family-style. Place the whole baking dish in the center. Let everyone scoop out their own hearty portion. It creates a warm and inviting atmosphere for guests. Everyone always asks for this recipe after one bite. It is a true crowd-pleaser for any occasion.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh for up to two days. Reheat the pasta gently on the stove. Add a splash of water to loosen the sauce. Avoid the microwave to keep the shrimp tender. This makes a delicious next-day lunch for work. You can even enjoy it cold like a salad. The flavors often deepen after a night in the fridge. It is a meal prep dream for busy weeks.
Tips for Best Results
- Don’t skip the block feta because it melts much better.
- Avoid overcooking the shrimp by checking them at 8 minutes.
- Use frozen shrimp if you need a budget-friendly option.
- Reserve some pasta water to make the sauce silky smooth.
- Add extra lemon zest for a bright summer finish.
- Double the recipe if you are feeding a big crowd.
- Pat the shrimp dry so they roast instead of steam.
- Use high-quality olive oil for the best overall flavor.
Ways to Switch It Up
- Try scallops instead of shrimp for a fancy twist.
- Use gluten-free rotini to make this allergy-friendly for guests.
- Add sliced kalamata olives for a Mediterranean punch.
- Swap the spinach for kale for a heartier green bite.
- Use goat cheese if you prefer a tangier sauce.
Quick Answers
Can I use crumbled feta?
It is best to use a block of feta. Crumbles are often coated in starch to prevent sticking. A block will melt much smoother for your sauce.
Will kids eat this?
Yes, most kids love the creamy and cheesy sauce. You can leave out the red pepper flakes for them. It is a very kid-friendly seafood dish.
Can I use frozen shrimp?
Absolutely, just make sure they are fully thawed first. Pat them dry with a paper towel before baking. This ensures they get a nice roasted texture.
I hope this fresh and easy recipe brightens your summer evenings. Give it a try and let the creamy flavors delight you. Happy cooking!
— Alex
Baked Feta Pasta with Shrimp: An Incredible Ultimate Recipe
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 pints cherry or grape tomatoes
- 8 ounces block feta cheese (sheep's milk preferred)
- 1/2 cup extra -virgin olive oil
- 10 ounces dried rotini or cavatappi pasta
- 4 cloves garlic , minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup baby spinach
- 1/4 cup fresh basil, julienned
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a 9x13-inch baking dish, combine the cherry tomatoes, minced garlic, and 1/4 cup of olive oil. Season with salt and pepper and toss to coat.
- Place the block of feta in the center of the baking dish. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with red pepper flakes.
- Bake for 30 minutes until the tomatoes have burst and the feta cheese is softened.
- While the feta bakes, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven and arrange the shrimp in an even layer among the tomatoes.
- Return the dish to the oven and bake for 8 to 10 minutes until the shrimp are pink and opaque.
- Remove from the oven and immediately stir in the baby spinach until slightly wilted.
- Use a fork to mash the feta and tomatoes, stirring until they form a creamy sauce.
- Add the cooked pasta, fresh basil, and lemon zest to the dish. Toss thoroughly, adding reserved pasta water in small increments to achieve your desired sauce consistency.
- Garnish with extra basil if desired and serve hot.
