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Home > Recipes > Shrimp Recipes > Baked Feta Pasta with Shrimp


  • 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


  • chopped parsley or basil, to garnish


  • 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!

    Thank you to Pamela McGunagle for passing along this awesome recipe!

    Recipe courtesy of Healthy Fitness Meals