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Tomato and Feta Baked Shrimp Pasta

[heart_this] · Aug 7, 2009 · 45 Comments

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

Tomato and Feta Baked Shrimp Pasta

Prep Time: 15 minutes Cook Time: 21 minutes Total Time: 36 minutes Servings: 4
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
  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/220C 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
Spinach Pesto, Feta and Shrimp Tortellini

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

Food, Gluten-free, Greek, Main Course, Pasta, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Jennifer says

    August 7, 2009 at 11:53 pm

    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?

    Reply
  2. The Duo Dishes says

    August 8, 2009 at 12:25 am

    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.

    Reply
  3. Anonymous says

    August 8, 2009 at 12:37 am

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

    Reply
  4. Jenn says

    August 8, 2009 at 1:17 am

    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…

    Reply
  5. Kim says

    August 8, 2009 at 1:36 am

    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 🙂

    Reply
  6. Ruth Daniels says

    August 8, 2009 at 1:39 am

    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.

    Reply
  7. Anonymous says

    August 8, 2009 at 2:16 am

    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

    Reply
  8. Tiffiny Felix says

    August 8, 2009 at 2:28 am

    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 🙂

    Reply
  9. The Apple Hill Adventurer says

    August 8, 2009 at 5:12 am

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

    Reply
  10. Nina Timm says

    August 8, 2009 at 5:12 am

    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!!!

    Reply
  11. Rosa's Yummy Yums says

    August 8, 2009 at 7:13 am

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

    Cheers,

    Rosa

    Reply
  12. Cucinista says

    August 8, 2009 at 9:18 am

    Shrimp & feta, baked to lusciousness… yes please.

    Reply
  13. pigpigscorner says

    August 8, 2009 at 10:38 am

    What a pretty dish! Wonderful flavours too!

    Reply
  14. Kevin says

    August 8, 2009 at 11:37 am

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

    Reply
  15. Laura [What I Like] says

    August 8, 2009 at 12:59 pm

    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…

    Reply
  16. Angela says

    August 8, 2009 at 1:03 pm

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

    Reply
  17. lisa says

    August 8, 2009 at 1:10 pm

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

    Reply
  18. Ginny says

    August 8, 2009 at 1:48 pm

    I love this! I make a shrimp and feta pasta that I love… will need to try this one! 🙂

    Reply
  19. Chris says

    August 8, 2009 at 2:14 pm

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

    Reply
  20. emiglia says

    August 8, 2009 at 3:02 pm

    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!

    Reply
  21. Kerstin says

    August 8, 2009 at 4:38 pm

    Sold at shrimp and feta – looks amazing!

    Reply
  22. smarcoux says

    August 8, 2009 at 6:13 pm

    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

    Reply
  23. Palidor says

    August 8, 2009 at 6:46 pm

    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!

    Reply
  24. kimberleyblue says

    August 8, 2009 at 7:02 pm

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

    Reply
  25. Katerina says

    August 8, 2009 at 8:38 pm

    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.

    Reply
  26. giz says

    August 8, 2009 at 9:36 pm

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

    Reply
  27. Peabody says

    August 9, 2009 at 2:59 am

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

    Reply
  28. Jill says

    August 9, 2009 at 3:04 am

    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.

    Reply
  29. Jan says

    August 9, 2009 at 6:38 am

    Deee-lish! That looks so yummy!

    Reply
  30. Anonymous says

    August 9, 2009 at 10:41 am

    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.

    Reply
  31. Bunny says

    August 9, 2009 at 2:51 pm

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

    Reply
  32. ♥peachkins♥ says

    August 9, 2009 at 3:51 pm

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

    Reply
  33. Manggy says

    August 9, 2009 at 4:06 pm

    Oh my.

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

    Reply
  34. Cathy - wheresmydamnanswer says

    August 11, 2009 at 12:46 am

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

    Reply
  35. Proud Italian Cook says

    August 11, 2009 at 4:11 am

    OoooH Kevin, I gotta make this!

    Reply
  36. sweetbird says

    August 14, 2009 at 12:55 am

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

    Reply
  37. Nilmandra says

    August 15, 2009 at 3:05 pm

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

    Reply
  38. nora says

    September 13, 2009 at 8:56 pm

    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

    Reply
  39. Fiona says

    September 23, 2009 at 10:06 am

    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…

    Reply
  40. Kevin says

    September 24, 2009 at 10:33 am

    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.

    Reply
  41. Melpy says

    October 24, 2009 at 4:21 pm

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

    Reply
  42. Meghan says

    December 17, 2009 at 7:44 pm

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

    Reply
  43. Kevin says

    December 17, 2009 at 11:22 pm

    Meghan: Canned tomatoes should work as well. Enjoy!

    Reply
  44. TheLadyJessicaAnne says

    January 18, 2011 at 7:44 pm

    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.

    Reply
  45. Kevin says

    January 20, 2011 at 11:44 am

    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.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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