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.

baked shrimp feta and butternut squash orzo pasta ingredients

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.

baked butternut squash and feta with shrimp and spinach

More Fish & Seafood Recipes You Will Love:

baked shrimp feta and butternut squash with spinach and orzo pasta

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