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baked shrimp feta and butternut squash with spinach and orzo pasta

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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Course, Pasta
Servings 4
Calories 460 kcal

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
Keyword baked feta pasta with shrimp
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