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
ingredients
- 1/2 cup orzo (I used a whole wheat orzo) (gluten free for gluten free)
- 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
- Cook the orzo until al dente.
- Heat the oil in a pan.
- Add the onion and saute until soft, about 5 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
- Add the white wine, tomato and oregano and simmer until the sauce thickens, about 5 minutes.
- Remove from heat and stir in the herbs and green onions.
- Mix the sauce, orzo and shrimp, place in a baking dish topped and top with the feta.
- Bake in a preheated 425F/220C oven until the shrimp is cooked and the sauce is bubbly, about 10-15 minutes.
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
Spinach Pesto, Feta and Shrimp Tortellini
Jennifer says
August 7, 2009 at 11:53 pmOh 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 says
August 8, 2009 at 12:25 amButtery shrimp and salty feta are a perfect combo. You know we love fresh herbs! That will always get us to pick up our forks.
Anonymous says
August 8, 2009 at 12:37 amI have to stop reading blogs while my boyfriend is reading over my shoulder…because now he's begging me to make this!!!
Jenn says
August 8, 2009 at 1:17 amI 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 says
August 8, 2009 at 1:36 amThis 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 says
August 8, 2009 at 1:39 amThat 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.
Anonymous says
August 8, 2009 at 2:16 amGreat 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 says
August 8, 2009 at 2:28 amI 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 says
August 8, 2009 at 5:12 amgoodness, this looks to good! will try it sunday night for dinner ! YUM!
Nina Timm says
August 8, 2009 at 5:12 amOh 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 says
August 8, 2009 at 7:13 amI love those flavors! Your orzo dish looks so appetizing!
Cheers,
Rosa
Cucinista says
August 8, 2009 at 9:18 amShrimp & feta, baked to lusciousness… yes please.
pigpigscorner says
August 8, 2009 at 10:38 amWhat a pretty dish! Wonderful flavours too!
Kevin says
August 8, 2009 at 11:37 amKim: Chicken broth would work as a substitute for the wine. I use it when I forget to pick things up. 🙂
Laura [What I Like] says
August 8, 2009 at 12:59 pmI 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 says
August 8, 2009 at 1:03 pmI love this dish — simple, clean flavors with fresh herbs and feta. So summery. What a photo!
lisa says
August 8, 2009 at 1:10 pmThis sounds great with the orzo! The colors look fantastic together too.
Ginny says
August 8, 2009 at 1:48 pmI love this! I make a shrimp and feta pasta that I love… will need to try this one! 🙂
Chris says
August 8, 2009 at 2:14 pmGreat looking dish, Kevin. I wish I could get decent shrimp here, it's one of the few reasons I miss Florida.
emiglia says
August 8, 2009 at 3:02 pmI 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 says
August 8, 2009 at 4:38 pmSold at shrimp and feta – looks amazing!
smarcoux says
August 8, 2009 at 6:13 pmI 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 says
August 8, 2009 at 6:46 pmThe 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 says
August 8, 2009 at 7:02 pmThis sounds so good! I can't wait to try it out…feta and shrimp, what a great combo.
Katerina says
August 8, 2009 at 8:38 pmI 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 says
August 8, 2009 at 9:36 pmWhat a great way to welcome The Taste of the Danforth. Totally a 5 Opa dish.
Peabody says
August 9, 2009 at 2:59 amMmm, baked shrimp with feta. This screams make me for dinner!
Jill says
August 9, 2009 at 3:04 amI'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 says
August 9, 2009 at 6:38 amDeee-lish! That looks so yummy!
Anonymous says
August 9, 2009 at 10:41 amThis 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 says
August 9, 2009 at 2:51 pmKevin you always post the most elegant looking dishes and this is no exception, Bravo!
♥peachkins♥ says
August 9, 2009 at 3:51 pmwith shrimp as its main ingredient my hubby will surely love this!
Manggy says
August 9, 2009 at 4:06 pmOh my.
How absolutely divine, it's scary! I want a big plateful!
Cathy - wheresmydamnanswer says
August 11, 2009 at 12:46 amThis looks so incredible! Looking forward to putting this on the list of must makes!!
Proud Italian Cook says
August 11, 2009 at 4:11 amOoooH Kevin, I gotta make this!
sweetbird says
August 14, 2009 at 12:55 amThis recipe has been bookmarked to make as soon as I get my kitchen back!
Nilmandra says
August 15, 2009 at 3:05 pmMmmm prawns and garlic always a winner with me! Bookmarking this to try.
nora says
September 13, 2009 at 8:56 pmThis 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 says
September 23, 2009 at 10:06 amKevin, 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 says
September 24, 2009 at 10:33 amFiona: 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 says
October 24, 2009 at 4:21 pmHey Kevin, I just made this for lunch, YUM!
Meghan says
December 17, 2009 at 7:44 pmDo you think a can of diced tomatoes would work with this since good tomatoes are hard to come by this time of year?
Kevin says
December 17, 2009 at 11:22 pmMeghan: Canned tomatoes should work as well. Enjoy!
TheLadyJessicaAnne says
January 18, 2011 at 7:44 pmHey 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 says
January 20, 2011 at 11:44 amTheLadyJessicaAnne: I have not tried this with a longer pasta yet but since the pasta is cooked up front it should work with any pasta.