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A serving dish and bowl both filled with baked pasta with shrimp, feta, and tomatoes, with a fork on the side.
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4.86 / 7 votes

Baked Feta Pasta with Shrimp

This TikTok-famous pasta gets a dressing up with loads of shrimp and the addition of thyme and lemon zest. If you're in the mood to dirty more than one pot, consider grilling or sautéing the shrimp and adding them to the finished pasta dish. A lovely and simple side salad completes the meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Mains
Cuisine: International
Servings: 4 servings
Calories: 827

Ingredients

  • 1 pound (about 2 pints) cherry or grape tomatoes
  • 6 cloves garlic, thinly sliced lengthwise
  • Small bunch of fresh thyme
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • One (7-ounce) block Greek sheep feta cheese, NOT cow feta; it can become grainy when melted
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 1 pound medium or large shrimp, shelled and cleaned
  • 12 ounces of your favorite short pasta, such as gemelli, rigatoni, or rotini
  • Fresh chopped parsley, for serving
  • Zest of 1 lemon, preferably organic
US - Metric

Instructions

  • Position a rack in the middle of the oven and crank the heat to 400°F (200°C).
  • Dump the tomatoes and garlic in a 9-by-13-inch (23-by 33-cm) baking dish. Strew the thyme over the tomatoes and drizzle the whole thing with 1/4 cup oil. Sprinkle with salt and stir to coat.
  • Nestle the feta cheese in the middle of the dish and drizzle with the remaining 1/4 cup oil. Sprinkle the entire dish with red pepper flakes and a wee bit of black pepper.
  • Bake until the tomatoes are lightly charred and have burst, 30 to 35 minutes. Remove the dish from the oven and nestle the shrimp among the tomatoes. Return the dish to the oven and continue baking until the shrimp is cooked through, 7 to 10 minutes.
  • While the shrimp is cooking, bring a large pot of salted water to a boil. Cook the pasta until just al dente—about a minute less than specified on the package. Reserve 1 cup of the pasta water and then drain the pasta.
  • Remove the thyme sprigs and discard. Stir the feta-tomato-shrimp mixture until evenly mixed.
  • Pour the pasta into the dish and toss completely. If the dish looks a bit dry, add some of the reserved pasta water.
  • Season with salt and pepper, to taste. Top with the parsley and lemon zest and serve.

Nutrition

Serving: 1portion | Calories: 827kcal | Carbohydrates: 72g | Protein: 43g | Fat: 41g | Saturated Fat: 12g | Monounsaturated Fat: 22g | Cholesterol: 330mg | Sodium: 1449mg | Fiber: 4g | Sugar: 7g