It has been about two years since the tomato feta pasta has gone viral and I still make that dish religiously. In the last 5 minutes of cooking, shrimp can be added in. It has the same great flavor with additional protein. 

There is salt from the feta, the acidity from the cherry tomatoes, and we added extra fresh chopped garlic! The only prep you will need to do is chop that garlic and your meal will be ready in 35 minutes. 

You will need about 1/2 teaspoon red pepper flakes (few dashes), 

salt and pepper

2 pints cherry tomatoes

1 lb raw peeled and deveined shrimp

Fresh basil for serving 

1 block feta cheese

1/2 cup olive oil

1/2 box of your favorite pasta (I love penne), and 3 cloves fresh garlic. 

Begin by preheating your oven to 400 degrees. Take a baking dish and place your cherry tomatoes along with the block of feta in the center. Drizzle with olive oil and season with salt and pepper (toss to coat). Bake for about 35 minutes until the tomatoes have burst and are nice and juicy. 

While the tomatoes and feta are baking, heat your pasta water and cook your pasta al dente. Reserve a cup or so of the pasta water which you may need to use if you want your dish to become saucy. 

Once your dish is done baking, take it out of the oven and mash your chopped garlic, baked feta cheese, and tomatoes together. ( People have stopped here and used this mixture to top bread as a nice spread!) This is where you’ll want to add in your shrimp. Add in the raw shrimp to your sauce and bake for about 7 minutes, until they are pink and cooked through. 

Next, add your pasta and stir to combine. Add a few dashes of chili flakes and add in some of that reserved starchy pasta water if you need to thin the sauce. Serve with some fresh grated parmesan and basil.

Guys, this dish is absolutely incredible and the easiest dish you will ever make. It has become a dinner staple. I cannot wait for you to try if you haven’t already.

claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.