I finally jumped on the trendy baked feta pasta train, and I must say, I’m happy to be on it. I’ve seen the videos floating around for over a year now, and I can’t believe it took me so long to give it a go.
This dish is usually made with tomatoes baked with feta, but my partner and I aren’t the biggest tomato fans. We are however currently on a butternut squash kick, hence Baked Shrimp, Feta, and Butternut Squash Orzo Pasta was born.
The sweet butternut squash pairs so well with the tangy feta cheese. Add a bit of spinach for greenery and perfectly cooked shrimp for protein.
Baked Shrimp & Feta Pasta Ingredients:
- Block Feta Cheese
- Butternut Squash– if you haven’t had butternut squash, think if pumpkin and a sweet potato had a love child. When roasted, it has the soft texture of pumpkin and the sweet delicate flavor of sweet potato.
- Shallot– sliced
- Garlic– minced
- Italian Seasoning
- Extra Virgin Olive Oil
- Shrimp– large peeled and deveined
- Dry Orzo Pasta
- Fresh Spinach
Equipment Needed:
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Knife
Cutting Board
9×13 Casserole Dish
Large Pot
Strainer
How to Make Baked Shrimp & Feta Pasta:
- Preheat-oven to 400F.
- Roast Squash & Feta–
- Toss cubed butternut squash and sliced shallot in extra virgin olive oil, salt, pepper, and Italian Seasoning. Add vegetable mixture to a 9×13 casserole dish.
- Make a bit of room in the center and add block of feta cheese. Bake vegetables and cheese for 35-40 minutes until squash is roasted and tender and feta cheese has softened.
- Cook Orzo- 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.
- Add Shrimp-
- Once squash and cheese have roasted, remove from oven and stir to combine softened cheese with vegetables.
- Top with shrimp and put back into the oven for 6-8 minutes until shrimp are pink and cooked through. Internal temperature of shrimp should reach at least 120F.
- Finish– Remove dish from oven and stir in fresh spinach and orzo pasta. Add a splash of pasta water, and stir to combine. If mixture is too thick, add more pasta water.
More Shrimp Recipes You Will Also Love:
- Creamy Shrimp and Corn Chowder– Tender juicy shrimp, savory bacon, fresh potatoes, carrots, onions, and corn, and a thick Cajun-spiced base.
- Creamy Chipotle Shrimp– Shrimp, bacon, and onions swimming in a creamy yet spicy chipotle sauce.
- Shrimp & White Cheddar Grits– Cheesy grits drowned in warm shrimp and cream sauce.
Baked Shrimp, Feta, and Butternut Squash Orzo Pasta
Equipment
- Knife
- Cutting Board
- 9×13 Casserole Dish
- Large Pot
- Strainer
Ingredients
- 8 oz block feta cheese
- 4 cups butternut squash cubed
- 1 shallot sliced
- 1 tbsp garlic minced
- 1 tsp Italian Seasoning
- Salt & Pepper to taste
- 2 tbsp extra virgin olive oil
- 1 lb shrimp peeled & deveined
- 1 cup dry orzo pasta
- 1-2 cups fresh spinach chopped
Instructions
- Preheat oven to 400F.
- Toss cubed butternut squash and sliced shallot in olive oil, salt, pepper, and Italian Seasoning. Add mixture to a 9×13 casserole dish. Make a bit of room in the center and add block of feta cheese. Bake vegetables and cheese for 35-40 minutes until squash is roasted and 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, remove from oven and stir to combine softened cheese with vegetables. Top with shrimp and put back into the oven for 6-8 minutes until shrimp are pink and cooked through. Internal temperature should reach at least 120F.
- Remove dish from oven and stir in fresh spinach and orzo pasta. Add a splash of pasta water, and stir to combine. If mixture is too thick, add more pasta water.
- Plate and devour.
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