Baked Feta Pasta with Shrimp

I had three bags of tricolor spumoni pasta in my pantry just waiting for a recipe like this one. The photo for this baked feta pasta with shrimp and tomatoes was colorful enough that it didn’t need tricolor pasta. In this case, though, more can be more and it was. If I had plain spumoni, I would have used it. The reading of the recipe alone conjured all sorts of saucy pasta. All those crevices to absorb a baked sauce flavored with tomato, feta, lemon, and shrimp…Twenty minutes of hands-on time, a little baking, a little stirring, and a lot of delicate flavor.

I happened to have multi-colored cherry and grape tomatoes so I used those. Their slightly different sizes resulted in different levels of lightly charred. This wasn’t an issue once blanketed in the feta lava. The thyme and lemon were complementary as one would expect. Although I used the pepper flakes during the baking, I added the same amount in the finishing with the lemon zest and parsley. This provided an extra tickle and was perfect for us. I didn’t need to add any pasta water or additional salt. These two elements are bound to differ from cook to cook based on the saltiness and creaminess of the feta and absorbency of the pasta. My spumoni was a glorious pasta shape for this recipe as I’m sure any of the pasta mentioned in the recipe would be. Any short pasta with texture to capture the sauce would work. I’d like to say that the leftovers warmed up nicely but there weren’t any leftovers. Served with a simple purslane salad dressed in lemon thyme vinaigrette. Definitely a winner recipe!

The famous TikTok recipe plus shrimp! This baked feta pasta with shrimp and tomatoes is a great weeknight dinner or something I can make for company in a hurry. The recipe is so flavorful and easy I almost have trouble calling it cooking. The recipe is accurate as is, my only suggestion would be to pull the shrimp out after 8 minutes. The residual heat from the pan and hot pasta cooked them a little more than I’d like.

I used feta with tomato and basil as that was all my market had (and I’d buy again, I liked the basil). I also added a handful of chopped spring onions at the end for a little color and texture. I did taste before doing so and it was certainly great without. I’m glad I picked rotini so none of the wonderful sauce was wasted. I didn’t have to add any pasta water at the end. I loved the spiciness of the pepper flake and the amount of garlic. This is a keeper for sure. I served it with a strawberry spinach salad since local berries are so good right now.

This baked feta pasta with shrimp is a super easy dish with a lot of flavors. It is basically a “one pan” dish so clean up is also easy. The roasted tomatoes and feta make a nice, creamy sauce with a great flavor that doesn’t overwhelm the more delicate flavor of the shrimp. The red pepper flakes give it a bit of heat, but not too much. That certainly could be adjusted for personal preference. The parsley and lemon are a nice finish. I served this with a Caesar salad and fresh sourdough bread. It was a big hit!

I’ve seen versions of this baked feta pasta with shrimp and tomatoes floating around the internet and wrote it off as a silly trend. When I saw it as a potential tester recipe though, I decided to give it a go and it doesn’t disappoint. Throwing everything in the oven and then stirring it all together transforms it into a super flavorful sauce. So, so good, and so easy!

My only comment would be that it’s not the most beautifully plated meal. I added a lot of parsley over the top, which made the dish look nicer and was a nice contrast to the feta. I wonder if this would work equally as well with goat cheese? The feta was so tasty though, I may not want to experiment.

Easy instructions to follow and the final result was delicious! Since I love shrimp and feta cheese, this recipe for baked feta pasta with shrimp and tomatoes is perfect for my taste. You won’t be disappointed. It just took me 15 minutes for the prep process and 45 minutes for cooking time.

This baked pasta with shrimp, feta, and tomatoes is a great recipe for a busy weeknight but good enough for company. The baked feta makes a wonderful sauce so buy good quality feta. To save time during the week buying already peeled and deveined shrimp would be easy. Most of the cooking is done in a baking dish so clean-up is another bonus with this recipe. I served it with broccoli and I think this recipe would also work with chicken for those with a shellfish allergy.

I loved this baked pasta with shrimp, feta, and tomatoes. It was surprisingly very creamy without adding any reserved pasta water, the shrimp were cooked perfectly, and the lemon zest really popped against the feta and olive oil. I doubled the recipe, used a can of plum tomatoes, and had no problems. I also used about a teaspoon of dried thyme and more crushed red pepper than it asked for, about a teaspoon as well. I think some added vegetables like spinach, broccoli, and or peas would be a great addition to this. I absolutely loved this dish and will be making it again.

I have been seeing this dish all over social media, and it’s completely worth the hype. This baked pasta with shrimp, feta, and tomatoes was delicious, and I’ve already made it twice. There’s minimal prep and it’s easy to be made gluten-free. Next time, I’d be more reserved with salt, as feta is already pretty salty on its own.

This baked feta pasta with shrimp comes together so easily yet delivers the impact of a more complicated Garides Saganaki, one of my favorite dishes with feta and tomato and shrimp, with a bonus of lovely pasta. Baking a block of herb strewn feta is such a nice party piece on its own –you could stop with the feta and tomatoes and plop this in the middle of a table with crusty bread and call it a feast! But this is the perfect dish for a really special curly edge pasta that grabs every bit of the delicious sauce that comes together. We loved the baked feta and figs as an appetizer and so had high hopes for this and were delighted with the result.

The recipe easily divides for serving two, and cherry tomatoes deliver so much flavor when treated this way. Fresh garden thyme is a lovely complement — or you could even add a bit of rosemary if you prefer, or even a tiny splash of ouzo when the shrimp are added. I fit this smaller version in an 8 x 101⁄2” baking dish. The timing was spot on, with nice char starting to appear at 35 minutes. I used wild-caught pink shrimp that I had defrosted in cold water with a bit of salt and lemon, then patted dry once they were thawed. You can assemble the feta and tomatoes while the oven is heating, and when you add the shrimp, it is time to cook the pasta. It got a strong “very, very good, an 11” approval from himself, and one never minds hearing if something is jolly good!