Baked Feta Pasta with Shrimp is effortless to prepare and irresistibly delicious. A creamy, oven-baked sauce made from roasted cherry tomatoes and a block of feta combines with tender shrimp and rigatoni for an elegant dinner that comes together in minutes.
This version of the baked feta pasta trend boosts flavor and protein by adding shrimp, lemon, basil, and a touch of red pepper flakes. It’s simple enough for a weeknight and attractive enough to serve to guests. The oven does most of the work: roast the tomatoes and feta until they burst and soften, then finish with shrimp and toss with pasta for a rich, creamy sauce that clings to every piece of rigatoni.
If you enjoy seafood pasta, this recipe is a great addition to your rotation. The combination of roasted tomato sweetness, tangy feta, and bright lemon creates a balanced, satisfying plate. Fresh basil adds an herbal lift at the end, while a light sprinkle of red pepper flakes brings subtle warmth.
The Best Baked Feta Pasta with Shrimp
This easy baked feta pasta stands out for its minimal hands-on time and maximum flavor. The dish works well as written, but it’s flexible: swap rigatoni for penne or rotini, use peeled or tail-on shrimp depending on preference, and omit the lemon if you prefer a milder profile. For best texture, cook the pasta to al dente so it holds up when tossed with the hot sauce.
The baked feta method is great for cooks of all skill levels. It looks impressive but requires only a few pantry staples and one baking dish. Serve it with a simple green salad or crusty bread to soak up any remaining sauce.
Ingredients and Substitutions
- Cherry tomatoes: use about two pints. Roasting concentrates their sweetness and produces the rich sauce base.
- Feta cheese: an 8-ounce block of full-fat, drained feta works best for the characteristic creamy center.
- Rigatoni: tube-shaped, ridged pasta catches the sauce. Penne or rotini are suitable substitutes.
- Olive oil: a good-quality extra virgin olive oil enhances flavor and helps roast the tomatoes.
- Shrimp: one pound of peeled and deveined shrimp (tail on or off). Use raw shrimp so it finishes cooking in the oven.
- Basil: fresh chopped basil adds bright herbal notes. Dried basil can be used in a pinch, though fresh is preferable.
- Garlic: one clove, minced, added with the shrimp for aromatic depth.
- Lemon: zest and a squeeze of juice brighten the dish and complement the seafood; optional but recommended.
- Red pepper flakes, salt, and black pepper: to taste for seasoning and mild heat.
How to Make Baked Feta Pasta with Shrimp
Preheat the oven to 400°F (200°C) and position a rack in the upper third. Use a large casserole dish or a 9 x 13-inch baking pan so the tomatoes and feta roast evenly.
Step 1: Prep the tomatoes and feta. Place whole cherry tomatoes into the baking dish and nestle the drained block of feta in the center. Drizzle with olive oil and season with kosher salt and black pepper.
Step 2: Roast. Bake for about 30 minutes, until the tomatoes burst and the feta is lightly browned. While the tomatoes roast, cook the pasta to al dente according to package instructions, then drain.
Step 3: Add the shrimp. Remove the dish from the oven and stir the feta and tomatoes together to form a chunky sauce. Add the raw shrimp, minced garlic, and red pepper flakes, then return the dish to the oven for about 5 minutes, or until the shrimp turn pink and are cooked through.
Step 4: Combine and finish. Toss the cooked pasta with the tomato-feta-shrimp mixture until well coated. Stir in chopped fresh basil and, if using, lemon zest and juice. Serve immediately with extra basil or grated parmesan if desired.
This pasta is best served hot from the oven. Leftovers keep well in the refrigerator for 2–3 days; gently reheat on the stove with a splash of water or olive oil to loosen the sauce.
Recipe Tips
- Use ripe cherry tomatoes for the sweetest, most flavorful sauce. Two pints is a good amount for the recipe.
- Drain the block of feta well so excess liquid doesn’t dilute the sauce.
- Choose shrimp size to suit your preference; large shrimp make a striking presentation, while smaller shrimp distribute more evenly through the pasta.
- If your shrimp are frozen, allow a couple extra minutes of oven time or thaw before baking for the most consistent cooking.
- Tube-shaped, ridged pasta like rigatoni traps sauce and gives great texture—penne is the closest substitute.
- Lemon is optional but recommended for a fresh contrast to the rich feta and roasted tomatoes.
Frequently Asked Questions
The roasted cherry tomatoes are key because they burst, caramelize, and create the sweet, concentrated sauce. Canned tomatoes won’t produce the same texture or pop.
Yes. If you only have crumbled feta, sprinkle it over the tomatoes before baking. The texture will differ but the flavor remains satisfying.
Soft cheeses such as burrata, brie, or a mild goat cheese can be used for a different, creamier profile. Keep in mind each cheese will change the final flavor and salt level.
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Baked Feta Pasta with Shrimp
A simple oven-baked sauce of roasted cherry tomatoes and feta tossed with rigatoni and shrimp for a creamy, flavorful main course.
Equipment
- Large casserole dish or 9 x 13 baking pan
Ingredients
- 22 ounces cherry tomatoes (about 2 pints)
- 8 ounce block feta cheese, drained
- ½ cup olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 10 ounces rigatoni
- 1 pound shrimp, peeled and deveined
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes
- ¼ cup basil, chopped
- 1 large lemon, zested and juiced (optional)
Instructions
- Preheat oven to 400°F. Position oven rack near the top third.
- In a large casserole dish, add the whole cherry tomatoes and place the drained block of feta in the center. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
- During the last 10 minutes of baking, cook the pasta according to package instructions until al dente. Drain and set aside.
- Carefully remove the dish from the oven and stir the roasted tomatoes and softened feta to form a sauce. Add the shrimp, minced garlic, and red pepper flakes. Return to the oven for 5 minutes, or until the shrimp are pink and cooked through.
- Remove from the oven and add the cooked pasta. Toss to coat evenly with the sauce. Stir in fresh basil and lemon zest and juice if using. Serve immediately.
Notes
- Cherry tomatoes are essential for the flavor and texture of this sauce.
- Drain the feta before baking to avoid excess liquid.
- Adjust shrimp size and tails according to preference; frozen shrimp may require a few extra minutes of cook time.
- Rigatoni or other ridged, tube-shaped pasta work best to hold the sauce.
- Lemon is optional but adds a bright finish.
Nutrition
Calories: 524 kcal | Carbohydrates: 43 g | Protein: 28 g | Fat: 27 g | Saturated Fat: 8 g | Cholesterol: 155 mg | Sodium: 636 mg