Baked Feta Pasta with Shrimp
This baked feta pasta combines creamy melted feta and garlic-herb cheese with tender shrimp, cherry tomatoes, and sun-dried tomatoes in a single pan, then tossed with fusilli and fresh basil for an elegant weeknight meal.
Total
45 minServings
4Ingredients
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17 Ingredients
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Instructions
- 1
Preheat oven to 400°F (200°C). Place the block of feta and the garlic & herb cheese in the center of a 9x13 inch baking dish.
- 2
Arrange the cherry tomatoes, chopped red onion, minced garlic, and sun-dried tomatoes around the cheeses.
- 3
Zest the lemon over the entire dish.
- 4
In a small bowl or measuring cup, whisk together the extra virgin olive oil, oil from the sun-dried tomato jar, juice from the zested lemon, Dijon mustard, honey, red pepper flakes, salt, and pepper.
- 5
Pour the dressing evenly over the cheese and tomatoes in the baking dish.
- 6
Bake for 25 minutes, until the tomatoes have burst and the cheese is soft.
- 7
While the dish is baking, cook the fusilli pasta according to package directions. Also, season the shrimp with salt and pepper.
- 8
Carefully remove the hot dish from the oven. Add the seasoned shrimp to the dish, arranging them around the cheese.
- 9
Return the dish to the oven and bake for another 5-7 minutes, or until the shrimp are pink and cooked through.
- 10
Remove from the oven. Use a fork to mash the baked cheeses and burst tomatoes together, creating a creamy sauce.
- 11
Add the cooked and drained pasta and the fresh basil to the baking dish.
- 12
Stir everything together until the pasta is fully coated in the sauce. Serve immediately.
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Tips & Notes
Pro tips
- Don't skip patting the shrimp dry before adding to the baking dish—excess moisture dilutes the creamy feta sauce.
- Reserve 1 cup of pasta cooking water before draining; stir 2-3 tablespoons into the baked sauce to reach the right consistency when tossing with pasta.
- Add fresh basil after tossing with pasta, not before baking, to preserve its bright flavor and color.
- Ensure the feta block and Boursin cheese are at room temperature before baking for a smoother, more cohesive sauce.
Substitutions
- Boursin garlic and herb spreadable cheese → cream cheese mixed with minced garlic, dried Italian herbs, and a pinch of salt (slightly less creamy result)
- Cherry tomatoes → halved grape tomatoes or diced regular tomatoes (adjust baking time as larger pieces take longer to soften)
- Fusilli → penne, rigatoni, or linguine (all hold sauce equally well)
- Sun-dried tomatoes → fresh diced tomatoes added in the last 2 minutes of baking (different flavor profile, less concentrated)
Storage & make-ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven with a splash of olive oil or pasta water to restore creaminess.
Equipment
9x13 baking dish · video camera or smartphone (if filming for content)
Common Questions
Can I use frozen shrimp in this recipe?
Yes. Thaw frozen shrimp completely and pat dry before adding to ensure even cooking and prevent excess moisture in the sauce.
What pasta shape works best for baked feta pasta with shrimp?
Fusilli is ideal because its spiral ridges catch the creamy feta sauce. Penne, rigatoni, or linguine are also good alternatives.
Can I make this recipe ahead?
Prepare the sauce components the day before and store separately. Bake and add shrimp just before serving for best texture.
Is this dish gluten-free?
Use gluten-free fusilli pasta to make the full dish gluten-free. All other ingredients are naturally gluten-free.
How do I know when the shrimp is cooked through?
Shrimp is done when it turns pink and opaque throughout, typically 3-5 minutes depending on size. Avoid overcooking to prevent toughness.
