Baked Feta Pasta with Shrimp | CookOS

Baked Feta Pasta with Shrimp

Name: Baked Feta Pasta with Shrimp
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 pints cherry tomatoes; 1/4 cup olive oil; salt, to taste; black pepper, to taste; 8 oz block of feta cheese; 1 lb shrimp, peeled and deveined; 4 cloves garlic, minced; 1 lb penne pasta; 1/4 cup fresh basil, for garnish

This one-pan baked feta pasta combines roasted cherry tomatoes and a block of feta cheese that melts into a creamy sauce, tossed with shrimp and penne for a Mediterranean dinner that's ready in under 30 minutes.

🌍Mediterranean 🏷️Baked feta pasta 🏷️Shrimp pasta 🏷️One-pan meal 🏷️Weeknight dinner Easy recipe

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

2 pints cherry tomatoes
1/4 cup olive oil
salt, to taste
black pepper, to taste
8 oz block of feta cheese
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
1 lb penne pasta
1/4 cup fresh basil, for garnishoptional

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Instructions

1
Preheat your oven. Add cherry tomatoes to a baking dish, drizzle with olive oil, and season with salt and pepper.
2
Place the block of feta cheese in the center of the tomatoes. Drizzle with a little more olive oil and season with black pepper.
3
Bake until the tomatoes have burst and the feta is soft and creamy.
4
Remove from the oven and use a fork to mash the feta and tomatoes together, creating a creamy sauce.
5
Add the raw shrimp and minced garlic to the hot sauce in the baking dish. Stir to combine.
6
Return the dish to the oven and bake for another 5 minutes, or until the shrimp are pink and cooked through.
7
While the shrimp cooks, cook the penne pasta according to package directions. Drain well.
8
Add the cooked pasta to the baking dish with the sauce and shrimp.
9
Stir everything together until the pasta is fully coated in the sauce.
10
Garnish with fresh basil and serve immediately.

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Tips & Notes

Pro tips

Bake the tomatoes and feta at 400°F for 30–35 minutes until the tomatoes burst and feta softens; this concentrates flavor and prevents a watery sauce.
Cook shrimp separately in a hot pan with garlic until just opaque, then fold into the warm tomato-feta mixture to avoid overcooking.
Reserve 1 cup pasta water before draining; add it gradually to loosen the sauce to your preferred consistency without making it soupy.
Use fresh basil as a garnish just before serving—heat breaks down its flavor and color.

Substitutions

Cherry tomatoes → grape tomatoes or halved larger tomatoes (cooking time may vary slightly)
Penne → rigatoni, linguine, or orzo (adjust sauce consistency accordingly)
Shrimp → diced chicken breast, white beans, or omit for vegetarian version
Fresh basil → fresh oregano, parsley, or a pinch of dried basil (use half the amount if dried)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of olive oil or pasta water to restore sauce consistency.

Common Questions

Can I make baked feta pasta ahead of time?

Yes. Bake the tomatoes and feta up to 2 days ahead and refrigerate. Cook the shrimp and pasta fresh, then combine just before serving for best texture.