Baked feta pasta recipe

Ingredients

• 400 grams Cherry Tomatoes (halved if large, whole if grape size)
• 250 grams Shrimp (peeled and deveined, raw)
• 100 ml Olive Oil (extra virgin recommended; divided use)
• 0.5 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 5 cloves Garlic (crushed or minced)
• 200 grams Feta Cheese (crumbled; Greek feta preferred)
• 1 bunch Fresh Basil (leaves torn; reserve some for garnish)
• 300 grams Pasta (any short pasta such as penne or fusilli)
• 4 liters Water (for boiling pasta)

Instructions

1. Preheat Oven

   Set the oven to 200°C (400°F) and let it fully preheat.

   Time: PT10M

   Temperature: 200°C

2. Combine Shrimp and Tomatoes

   In a mixing bowl, toss the cherry tomatoes, raw shrimp, 50 ml olive oil, ½ tsp salt, ½ tsp black pepper, and crushed garlic until everything is evenly coated.

   Time: PT10M

3. Bake Shrimp and Tomatoes

   Spread the mixture in a single layer on the baking sheet and bake for 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: 200°C

4. Boil Pasta Water

   While the shrimp bake, bring a large pot of water to a rolling boil and add a generous pinch of salt.

   Time: PT5M

5. Cook Pasta

   Add the pasta to the boiling water and cook 8–10 minutes, or until al dente according to package instructions.

   Time: PT10M

6. Drain Pasta

   Drain the pasta in a colander, reserving a splash of the hot pasta water for the sauce.

   Time: PT2M

7. Mash Tomatoes and Feta

   Transfer the baked tomatoes (with any juices) to a bowl and mash together with the crumbled feta until a chunky‑smooth sauce forms.

   Time: PT5M

8. Combine Pasta and Sauce

   Add the hot pasta to the bowl with the tomato‑feta mash, toss gently, then fold in torn fresh basil leaves. Add a drizzle of the remaining olive oil and a splash of reserved pasta water if needed to loosen the sauce.

   Time: PT5M

9. Serve

   Plate the pasta, garnish with extra basil leaves and a drizzle of olive oil if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

713

Protein

30g

Carbohydrates

80g

Fat

30g

Fiber

4g

Ingredient Substitutions

• Instead of Cherry Tomatoes: Grape tomatoes, canned diced tomatoes
• Instead of Shrimp: Scallops, chicken breast strips
• Instead of Olive Oil: Canola oil, avocado oil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Feta Cheese: Goat cheese, ricotta salata
• Instead of Fresh Basil: Italian parsley, oregano
• Instead of Pasta: Gluten‑free pasta, spaghetti

Equipment Needed

• Oven
• Baking Sheet
• Large Pot
• Colander
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Bake shrimp and tomatoes until shrimp turn pink and tomatoes are softened
• Mash baked tomatoes with feta to create a creamy sauce
• Toss hot pasta with the sauce and fresh basil to ensure even coating

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for the best flavor.
• Add a squeeze of fresh lemon juice just before serving for brightness.
• If you like a bit of heat, sprinkle a pinch of red‑pepper flakes over the finished dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently on the stovetop or in the microwave.

Freezer: Not recommended because feta can become grainy, but if needed, freeze for up to 1 month and thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the shrimp and tomatoes a day ahead; store in the refrigerator and reheat before mixing with pasta.
• Prepare the feta‑tomato mash in advance and keep refrigerated; add fresh basil just before serving.
• Cook the pasta al dente, toss with a little olive oil, and refrigerate; reheat with the sauce for a quick meal.

Frequently Asked Questions