This recipe is a variation on the ubiquitous Baked Feta Pasta dish that went viral on social media a few years ago. Adding fresh shrimp and a shot of ouzo gives the pasta a Greek twist (think shrimp saganaki!) and works perfectly with the sweet roasted tomatoes and creamy feta.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pints grape tomatoes
- Kosher salt and freshly ground pepper
- 1 8-ounce block sheep’s milk feta cheese
- 1 teaspoon dried oregano
- 1/2 cup extra-virgin olive oil
- 10 ounces cavatappi (about 4 cups)
- 3/4 pound medium shrimp, peeled and deveined
- 2 cloves garlic, finely grated
- 1/2 teaspoon red pepper flakes
- 1/4 cup ouzo
- Finely grated zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400˚ F. Spread out the tomatoes in a 3-quart baking dish. Season with salt and pepper. Cut off about one-quarter of the block of feta; crumble and reserve for garnish. Place the remaining block of feta in the middle of the baking dish. Sprinkle the oregano and drizzle the olive oil over everything. Bake until the feta and tomatoes are very soft, about 35 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain the pasta.
- Combine the shrimp, garlic and red pepper flakes in a medium bowl. Season with salt and pepper and toss.
- Remove the baking dish from the oven and nestle the shrimp among the tomatoes. Return to the oven and bake until the shrimp are just cooked through, 5 to 6 minutes.
- Drizzle the ouzo over the feta and carefully light it with a long stick lighter. When the flames have subsided, mash the feta and tomatoes with a fork and stir gently until a creamy sauce forms.
- Stir in the cooked pasta, lemon zest and half of the parsley. Stir in some of the reserved cooking water as needed to loosen. Season with salt and pepper. Top with the reserved crumbled feta and remaining parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 923 |
| Total Fat | 42 g |
| Saturated Fat | 12 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 187 mg |
| Sodium | 1076 mg |
| Serving Size | 1 of 4 servings |
| Calories | 923 |
| Total Fat | 42 g |
| Saturated Fat | 12 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 187 mg |
| Sodium | 1076 mg |
Reviews
This was very good and easy for a weeknight even though I made some significant changes. I had a 5 oz. box of baby spinach and a mini of sambuca (similar anise flavor to ouzo) that I wanted to use up. I chopped the spinach before adding it along with the sambuca and lemon zest to the shrimp. I mashed the tomatoes and feta and then mixed the shrimp mixture into it. I didn’t ignite the sambuca – I just let the alcohol cook off a bit while the shrimp cooked. I also added some chopped fresh oregano from my garden along with the fresh parsley.
So much amazing flavor! The kids loved watching the fire part too. Dinner and a show! Can’t wait to make again.
Wow this was delish!! It was really fun to watch it on fire too.