This Baked Shrimp, Feta, and Butternut Squash Orzo Pasta is an incredibly easy, flavorful weeknight dinner. Made with feta that is baked until soft and creamy, cooked-to-perfection shrimp, roasted butternut squash for a hint of sweetness, and tender orzo pasta.
Why You’ll Love it:
- Less Mess– most of the ingredients are prepared in one baking dish, reducing the amount of clean up and saving you time and effort.
- Only a Handful of Ingredients & Herbs Needed
- Suitable for Beginners– the only cooking skills required are turning on an oven, cutting up a squash, and boiling pasta.
- Customizable– this recipe works well with a variety of cheeses, vegetables, and protein making it easily customized to your individual taste.
Ingredient Notes:
Find the full list of ingredients and amounts in the recipe card below.
- Shrimp– raw, peeled and de-veined, jumbo or colossal shrimp. The number of shrimp per pound will vary based on size. Frozen shrimp work really well for this recipe, just add to a freezer bag and thaw in cool water before cooking.
- Orzo– a thin, oval short-cut pasta that resembles long-grain rice in shape. It is often made with semolina (flour made from durum wheat) and has a creamy, soft texture. It works well in many dishes including pasta salads and soups.
- Feta– salty, briny, and mildly tangy. For best results, look for feta that is sold in a brick still in brine. When baked it will have a creamier consistency than a pre-crumbled cheese.
- Fresh Spinach– for a healthy boost of Iron & Vitamin C. If using frozen spinach, thaw and drain before adding to baking dish.
Substitutions & Variations:
- Herb Substitutions & Optional Additions– try fresh dill for added tanginess, fresh oregano for earthiness, or fresh basil for a hint of sweet pepper.
- Vegetable Substitutions & Optional Additions– kale, zucchini, mushrooms, cherry tomatoes, asparagus, and/or bell peppers.
- Protein Substitutions – cooked diced chicken, rotisserie chicken, sliced kielbasa sausage, or grilled steak strips. This is a great recipe for using up last night’s leftovers.
- Cheese Substitutions– goat cheese, full-fat ricotta, Boursin cheese, cream cheese, or burrata.
- For Gluten-Free– use gluten-free orzo or other gluten-free short-cut pasta.
- Add Brightness– with a splash of lemon juice or white wine.
- Add Spice– with red pepper flakes.
- Add Creaminess– with a splash of heavy cream.
- Add Crunch– with pine nuts or pistachios.
Tips & Recipe Notes:
- This shrimp feta pasta is best served still warm, right after baking and mixing.
- Leftovers will keep in the refrigerator for up to 3 days if properly stored in an airtight container.
- This recipe does not freeze well.
- Use raw peeled and de-veined shrimp. Pre-cooked shrimp often becomes rubbery when reheated.
- The shrimp tails can be left on or off.
- For best results, use fresh vegetables and herbs rather than dried or pre-cut.
- If using crumbled feta cheese, pile cheese in the center of baking dish for best melty consistency.
- If you forget to save pasta water, dissolve a sprinkle of cornstarch in water or chicken broth.
- Serve this dish as either a main or side pasta salad.
- To improve your knife skills, check out this article on how to cut butternut squash from Foolproof Living.
More Fish & Seafood Recipes You Will Love:
- Creamy Shrimp and Corn Chowder
- Creamy Chipotle Shrimp
- Shrimp & White Cheddar Grits
- Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
- Lohikeitto (Finnish Salmon Soup)
- Salmon BLT Sandwich with Cajun Remoulade Sauce
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
Baked Shrimp, Feta, and Butternut Squash Orzo Pasta
This Baked Shrimp, Feta, and Butternut Squash Orzo Pasta is an incredibly easy, flavorful weeknight dinner. Made with feta that is baked until soft and creamy, cooked-to-perfection shrimp, roasted butternut squash for a hint of sweetness, and tender orzo pasta.
Ingredients
- 8 oz block feta cheese
- 4 cups butternut squash cubed in 1 inch pieces
- 1 tbsp shallot minced
- 1 tbsp garlic minced
- 1 lb raw shrimp peeled & de-veined/ large, jumbo, or colossal
- 1 cup dry orzo pasta or 2 cups cooked
- 1-2 cups fresh spinach roughly chopped
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- Salt & Pepper to taste
- Olive oil
Instructions
- Preheat oven to 400F.
- Add cubed butternut squash to a 9×13 casserole dish. Drizzle with olive oil and toss with minced shallot, garlic, thyme leaves, and a sprinkle of salt and pepper. Make a bit of room in the center of baking dish and add block of feta cheese. Flip cheese so it gently coats in oil and herbs. Bake vegetables and cheese for 35-40 minutes until squash is tender and feta cheese has softened.
- Meanwhile, cook orzo pasta. Bring a large pot of salted water to a boil. Add orzo pasta and simmer for 7-10 minutes until desired tenderness is reached. Reserve 1/2 cup of pasta water and drain the rest.
- Once vegetables and cheese have roasted, add shrimp to baking dish and continue baking for another 6-8 minutes until shrimp are pink and cooked through.
- Remove baking dish from oven. Add chopped fresh spinach and stir, breaking open feta cheese, and mixing. Add drained orzo pasta and a splash of pasta water, stir to combine. Continue adding pasta water and stirring until desired consistency is reached. Serve immediately.
Notes
- Shrimp– raw, peeled and de-veined, large, jumbo, or colossal shrimp.
- The number of shrimp per pound will vary based on size.
- Frozen shrimp work really well for this recipe, just add to a freezer bag and thaw in cool water or the refrigerator before cooking.
- Use raw shrimp. Pre-cooked shrimp often becomes rubbery when reheated.
- The shrimp tails can be left on or off.
- Orzo– a thin, oval short-cut pasta that resembles long-grain rice in shape. It is often made with semolina (flour made from durum wheat) and has a creamy, soft texture.
- Feta– salty, briny, and mildly tangy cheese made from sheep’s milk.
- For best results, look for feta that is sold in a brick still in brine. When baked it will have a creamier consistency than a pre-crumbled cheese.
- If using crumbled feta cheese, pile cheese in the center of baking dish for the best melty consistency.
- Fresh Spinach– for a healthy boost of Iron & Vitamin C.
- If using frozen spinach, thaw and drain before adding to baking dish.
- This shrimp feta pasta is best served still warm, right after baking and mixing. Leftovers will keep in the refrigerator for up to 3 days if properly stored in an airtight container. This recipe does not freeze well.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.
Nutrition
Calories: 460kcalCarbohydrates: 57.5gProtein: 46.8gFat: 5.9gSaturated Fat: 0.9gFiber: 2.8gSugar: 5.8g
Tried this recipe?Let me know how it was!
