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Tomato and Feta Baked Shrimp Pasta

Baked Shrimp and Feta Pasta


With the Taste of the Danforth Greek food event kicking off tonight here in Toronto I was in the mood for some more Greek food. I really like Garides Saganaki, a shrimp and feta dish that is baked in a tomato sauce, that I normally serve with some crusty bread to soak up the tasty sauce. The last time that I made it I thought that it might also be good as a baked pasta dish and I was just itching to try it out. I decided to go with a whole wheat orzo for the pasta which I added to the tomato sauce after they were both cooked followed by the shrimp and feta. The whole thing went into the oven where the shrimp cooked and the feta started to melt into the sauce. The baked shrimp and feta dish turned out great! The shrimp, feta and tomato sauce combo worked just as well in a pasta dish as it did by itself. The pasta absorbed a lot of the extra juices from the sauce along with all of its tasty flavour with no bread required.

Tomato and Feta Baked Shrimp Pasta

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 cup orzo (I used a whole wheat orzo)
1 tablespoon oil
1 onion (chopped)
2 cloves garlic(chopped)
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 1/2 cups tomatoes (peeled and chopped)
1 teaspoon oregano
salt and pepper to taste
1/4 cup fresh herbs (chopped, parsley, basil, dill, mint, etc.)
2 green onions (sliced)
1/2 pound shrimp (peeled and deviened)
1/2 cup feta (crumbled)

Directions:
1. Cook the orzo until al dente.
2. Heat the oil in a pan.
3. Add the onion and saute until soft, about 5 minutes.
4. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
5. Add the white wine, tomato and oregano and simmer until the sauce thickens, about 5 minutes.
6. Remove from heat and stir in the herbs and green onions.
7. Mix the sauce, orzo and shrimp, place in a baking dish topped and top with the feta.
8. Bake in a preheated 425F oven until the shrimp is cooked and the sauce is bubbly, about 10-15 minutes.

Similar Recipes:
Garides Saganaki (Shrimp Saganaki)
Garides Tourkolimano (Greek Shrimp)
Shrimp Linguine in a Tomato and White Wine Sauce
Singapore Chili Prawns
Gigantes Plaki (Greek Baked Beans)
Cod Baked in a Tomato and Feta Sauce

Take a look at the Presto Pasta Nights roundup on Equal Opportunity Kitchen.

45 comments:

Jennifer said...

Oh Kevin, you had me at shrimp and feta. I have a recipe similar and yet have not made it in a year...wat is up with that?

The Duo Dishes said...

Buttery shrimp and salty feta are a perfect combo. You know we love fresh herbs! That will always get us to pick up our forks.

theapartmentkitchen said...

I have to stop reading blogs while my boyfriend is reading over my shoulder...because now he's begging me to make this!!!

Jenn said...

I love baked shrimp. Sounds really great with the feta though. I actually wish I had some shrimp right now. It's been a few weeks since my last shrimp fix. hehehe...

Kim said...

This sounds great - I have a freezer full of shrimp since No frills had it on sale for $5 a bag a couple weeks ago - do you think chicken broth would be ok to sub for the wine - i hate wine. And even though every one says when it cooks you can't taste - I can :)

Ruth Daniels said...

That is a perfect combination. I've been looking for whole wheat orzo here...I'll have to look harder now! Thanks for sharing with Presto Pasta Nights.

bewitchingkitchen said...

Great idea the pasta bake... I have a recipe for baked shrimp with feta that we love, usually I serve with pasta as a side dish.

Much better your way, I'll give it a try for sure

Tiffiny Felix said...

I can't wait to try this--it's full of some of my favorite things! And I love to bake shrimp because it's harder to over cook them :)

The Apple Hill Adventurer said...

goodness, this looks to good! will try it sunday night for dinner ! YUM!

Nina Timm said...

Oh my owrd, Kevin, his looks absolutely sublime. Creamy and cheesy........and now I ran out of words to describe this wonderful dish....sure to try it soon!!!

Rosa's Yummy Yums said...

I love those flavors! Your orzo dish looks so appetizing!

Cheers,

Rosa

Cucinista said...

Shrimp & feta, baked to lusciousness... yes please.

pigpigscorner said...

What a pretty dish! Wonderful flavours too!

Kevin said...

Kim: Chicken broth would work as a substitute for the wine. I use it when I forget to pick things up. :)

Laura [What I Like] said...

I just had shrimp and feta for the first time a month ago or so, and I was shocked at how delicious it was, so your timing on this recipe could not be more perfect! Can't wait to give it a try...

Angela said...

I love this dish -- simple, clean flavors with fresh herbs and feta. So summery. What a photo!

lisa said...

This sounds great with the orzo! The colors look fantastic together too.

Ginny said...

I love this! I make a shrimp and feta pasta that I love... will need to try this one! :)

Chris said...

Great looking dish, Kevin. I wish I could get decent shrimp here, it's one of the few reasons I miss Florida.

emiglia said...

I made a very similar dish, although I served it, like you used to, with bread. The pasta addition sounds great... I'll have to try adding it to my recipe. Thanks!

Kerstin said...

Sold at shrimp and feta - looks amazing!

smarcoux said...

I must say Kevin ... your blog is wonderful I was looking ro a recipe and up came your blog and as I used to live in Hamilton but now in the UK...

LOve your blog keep up the good work .
Sandy

Palidor said...

The pasta looks delicious. Will you be going to the Danforth? I can't believe that I lived in Toronto for almost 5 years and never once went!

kimberleyblue said...

This sounds so good! I can't wait to try it out...feta and shrimp, what a great combo.

Katerina said...

I recently tried the combination of feta, tomatoes and shrimp and it was fantastic. The recipe I made was quite different and didn't include white wine. I will have to try that next time.

giz said...

What a great way to welcome The Taste of the Danforth. Totally a 5 Opa dish.

Peabody said...

Mmm, baked shrimp with feta. This screams make me for dinner!

Jill said...

I'm so glad you left a comment on my blog, so I could get to know yours--I'm loving it!! Such a beautiful picture of this dish and each post has been full of great information and wonderful recipes.

Jan said...

Deee-lish! That looks so yummy!

ghweiss said...

This looks delicious and professional. You just keep knocking these out of the park, brother. I'm glad I was tipped off to your blog, and I've been spreading the word around.

Bunny said...

Kevin you always post the most elegant looking dishes and this is no exception, Bravo!

♥peachkins♥ said...

with shrimp as its main ingredient my hubby will surely love this!

Manggy said...

Oh my.

How absolutely divine, it's scary! I want a big plateful!

Cathy - wheresmydamnanswer said...

This looks so incredible! Looking forward to putting this on the list of must makes!!

Proud Italian Cook said...

OoooH Kevin, I gotta make this!

sweetbird said...

This recipe has been bookmarked to make as soon as I get my kitchen back!

Nilmandra said...

Mmmm prawns and garlic always a winner with me! Bookmarking this to try.

nora said...

This was the first recipe I made off your blog (which is amazing btw!) I didn't have green onions so I used zucchini, of course! and i always have to add just alittle butter and heavy cream to pasta. sinfully good. thanks so much

Fiona said...

Kevin, this looks amazing! If I made it in advance for a potluck I'm invited to this weekend, would it still be ok a couple of hours out of the oven if I couldn't keep it hot? I'm always a little nervous with shrimp...

Kevin said...

Fiona: I don't think that I would want to try that. It might work if you could keep it hot or reheat it when you got there.

Melpy said...

Hey Kevin, I just made this for lunch, YUM!

Meghan said...

Do you think a can of diced tomatoes would work with this since good tomatoes are hard to come by this time of year?

Kevin said...

Meghan: Canned tomatoes should work as well. Enjoy!

TheLadyJessicaAnne said...

Hey Kevin, have you tried substituting the orzo pasta with any other type of pasta? If you did, what pasta was it and how did it turn out? My favourtie pasta is fettucini and wanted to know if it could work.

Kevin said...

TheLadyJessicaAnne: I have not tried this with a longer pasta yet but since the pasta is cooked up front it should work with any pasta.

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