Shrimp and Orzo Pasta with Feta & Roasted Butternut Squash
A cozy and flavorful Mediterranean-inspired dish featuring roasted butternut squash, creamy baked feta, shrimp, and orzo pasta. Baked together for an easy, impressive meal.
Ingredients
- 1 block 8 oz feta cheese block-style, not crumbled
- 3 cups butternut squash peeled and cubed ~1-inch pieces
- 1 lb large raw shrimp peeled and de-veined
- 1 cup orzo pasta gluten-free if preferred
- 2 cloves garlic minced
- 1 small shallot minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 3 cups fresh spinach chopped
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a 9x13 baking dish, toss butternut squash cubes with olive oil, garlic, shallot, thyme, salt, and pepper. Nestle the block of feta in the center and flip once to coat with oil and seasoning. Roast for 35-40 minutes until squash is tender and feta is soft.
- While roasting, cook orzo in boiling salted water until al dente (7-10 minutes). Reserve ½ cup pasta water, then drain.
- Remove baking dish from oven and tuck shrimp around the feta and squash. Return to oven for 6-8 minutes until shrimp are pink and cooked through.
- Stir in chopped spinach and cooked orzo, breaking up feta to create a creamy sauce. Add reserved pasta water gradually to loosen sauce to desired consistency.
- Serve immediately, garnished with fresh herbs or red pepper flakes if desired.
Notes
- Don't forget to save some pasta water! It's key to a silky sauce.
- Storage: Refrigerate leftovers up to 3 days in an airtight container. Reheat gently on the stove top with a splash of water or broth.
- Gluten-Free: Sub orzo pasta with your favorite gluten-free pasta.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 460kcalCarbohydrates: 57.5gProtein: 46.8gFat: 5.9gSaturated Fat: 0.9gFiber: 2.8gSugar: 5.8g
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