Shrimp Pasta Bake Recipe

A plate of shrimp pasta bake with cherry tomatoes in a rich red sauce, served with a fork on the side.

Twirl your fork into this creamy shrimp pasta bake and tell me it’s not love at first bite. Juicy tomatoes, plump shrimp, and salty feta bake together into the kind of casserole that practically makes itself. It’s comfort food that feels a little fancy, without dragging out a pile of pots to get it on the table.

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Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 454

Protein 23

Ingredients

8 ounces chickpea pasta - any shape
1/2 cup olive oil
2 pints fresh cherry tomatoes
3 tablespoons tomato paste
1 tablespoon fennel seeds
8 ounce block feta cheese - 1 block
3 cloves garlic - chopped
7 ounces shrimp - peeled & deveined, frozen (thawed) or fresh
salt and pepper - to taste

Instructions

Preheat the oven to 200°C/400°F.
Add the olive oil, tomatoes, tomato paste, and fennel seeds to a large baking dish and mix them around a little with a wooden spoon.
1/2 cup olive oil, 2 pints fresh cherry tomatoes, 3 tablespoons tomato paste, 1 tablespoon fennel seeds
Place the block of feta in the middle of the baking dish.
8 ounce block feta cheese
Bake for 20 minutes.
While they're cooking, boil the pasta according to the package directions, until it is al dente.
8 ounces chickpea pasta
Reserve a cup of pasta water before draining.
After the tomatoes and feta have been in the oven for 20 minutes, add the shrimp and garlic, and cook for another 5 minutes, or until the shrimp is no longer translucent.
3 cloves garlic, 7 ounces shrimp
Add the drained pasta to the same dish and mix very well.
Add pasta water, a little at a time to reach perfect consistency.
Taste and season if needed, serve, and enjoy!
salt and pepper

Notes

Feta melt: If the feta looks a little lumpy when it comes out of the oven, that’s normal. Stirring it with the roasted tomatoes turns it into a creamy sauce.
Shrimp timing: Shrimp only need a few minutes to cook. Take them out when they turn pink and opaque, because if they curl into tight circles, they’re overdone.
Pasta water: Add the reserved pasta water a splash at a time. It makes the sauce cling to the pasta instead of slipping off.
Mixing: Give everything a really good stir once the pasta goes in. The baked bits stuck to the bottom of the dish bring extra flavor.
Season last: Always taste before adding extra salt. Feta is already salty, so you may not need much more.
Extra creamy: If you want the sauce richer, stir in a spoonful of cream or Greek yogurt at the end.

Storage instructions

Fridge: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in a skillet over medium heat with a splash of pasta water, chicken broth, or cream to loosen the sauce.
Freezer: Not the best for freezing, since shrimp can turn rubbery, but the pasta and sauce can be frozen separately if needed.
Meal prep: Divide into single portions so it’s easy to grab, reheat, and eat during the week.