Transforming the internet’s favorite baked feta trend, this recipe for Oven Baked Feta Cheese with Zoodles and Shrimp elevates a simple viral sensation into a complete, incredibly flavorful, and health-conscious meal. It’s perfect for anyone seeking a low-carb, keto-friendly dinner that doesn’t compromise on taste or texture.
Remember the phenomenon where a block of feta cheese and vibrant cherry tomatoes are baked until melty and bursting, then stirred into a creamy, decadent pasta sauce? This recipe captures that magic and takes it a step further. We’ve reimagined it using fresh zucchini noodles, often called zoodles, to create a dish that feels indulgent and satisfying, yet remains remarkably light and packed with vegetables. The addition of succulent shrimp turns it into a protein-rich meal, perfect for any night of the week.
Just like our popular Zucchini Alfredo, this version proves that healthy eating can be utterly delicious and easy to achieve. It’s a delightful fusion of Mediterranean flavors with a modern, diet-friendly twist, making it an instant favorite for busy weeknights or even special occasions.
Why You’ll Adore This Recipe
This Baked Feta Zoodles and Shrimp dish isn’t just another meal; it’s a culinary experience designed for convenience and flavor. Here’s why it’s destined to become a staple in your kitchen:
- Effortlessly Simple to Create: You’ll be amazed at how quickly this elegant dish comes together, making you wonder why you didn’t try it sooner. Most of the cooking time is hands-off, allowing you to multitask or simply relax.
- Minimal Ingredients, Maximum Impact: With just a handful of core ingredients, this recipe delivers a symphony of flavors. It’s proof that gourmet meals don’t require an extensive shopping list.
- Special-Occasion Worthy, Weeknight Friendly: While simple enough for a casual dinner, its vibrant colors and rich flavors make it impressive enough to serve to guests.
- Health-Conscious and Diet-Friendly: Substituting traditional pasta with nutrient-dense zucchini noodles drastically reduces the carb count, making it an excellent choice for low-carb and keto diets. It’s packed with fresh vegetables and lean protein.
- Versatile and Customizable: Whether you prefer a spicier kick, additional vegetables, or different protein sources, this recipe serves as a fantastic base for your creative culinary experiments.
Unveiling the Essential Ingredients
The success of this dish lies in the quality and careful selection of its simple components. Here’s a closer look at what you’ll need and some valuable tips:
- Feta Cheese: Opt for a block of **whole fat feta cheese**. The full-fat variety melts beautifully, creating an incredibly creamy and luscious sauce that coats the zoodles perfectly. Low-fat or fat-free versions tend to become grainy and won’t yield the same rich texture. Avoid pre-crumbled feta as it often contains anti-caking agents that can hinder the smooth melting process.
- Grape or Cherry Tomatoes: These small, sweet tomatoes are non-negotiable for this recipe. When roasted, they burst with sweet, tangy juices that caramelize and mix with the feta to form the signature sauce. We recommend using 2 pints for a generously saucy dish, but 1 package (pint) will also work if you prefer less tomato. Diced canned tomatoes are not a suitable substitute, as they lack the fresh burst of flavor and texture essential to this recipe.
- Extra Virgin Olive Oil: A high-quality extra virgin olive oil is crucial here. It coats the tomatoes for optimal roasting, enhances their flavor, and plays a vital role in emulsifying the sauce into a smooth, luxurious consistency once cooked. While you can reduce the amount slightly, be aware that a significant reduction may result in a less creamy sauce. If you’re looking to cut down on calories, we recommend increasing the vegetable content and carefully managing serving sizes instead.
- Zucchini: The star of our low-carb twist! When spiralized into noodles, zucchini provides a fantastic, healthy substitute for traditional pasta. It’s light, refreshing, and absorbs the rich feta sauce wonderfully. Other excellent low-carb alternatives include spaghetti squash noodles or even high-protein, low-carb pasta options like Carba-nada egg noodles by al dente. For those who aren’t fully committed to low-carb, a delightful compromise is using ½ traditional pasta and ½ zoodles!
- Shrimp: Quick-cooking and incredibly versatile, shrimp complements the Mediterranean flavors of feta and tomatoes beautifully. Its delicate sweetness and firm texture add a delightful dimension to the meal. Ensure your shrimp are peeled and deveined, with tails on or off depending on your preference. If shrimp isn’t your preference, this dish also pairs wonderfully with other lean proteins like Baked Lemon Pepper Chicken or Blackened Cod.
- Garlic: A quintessential ingredient that elevates almost any savory dish. Feel free to adjust the amount to your taste; we love a generous three cloves, pressed or minced. For an even deeper, sweeter flavor, you can roast whole garlic cloves alongside the tomatoes and feta. Once soft, these roasted cloves can be easily mashed and incorporated directly into the creamy sauce.
For a final touch of freshness and vibrant color, a sprinkle of fresh basil over the top is highly recommended!
Step-by-Step Culinary Journey: Directions with Pictures
This Baked Feta Cheese Zoodles and Shrimp recipe is ingeniously designed as a combination of three simple cooking processes that culminate in one spectacular dinner. You can follow all three parts as written or adapt the sauce as a base for your own unique creations using our expert tips!
The Star: Oven-Baked Feta Cheese & Tomato Sauce
This is where the magic truly begins, transforming simple ingredients into a rich, savory sauce.
- Preheat your oven to a robust 400°F (200°C). This ensures the tomatoes burst and the feta caramelizes beautifully.
- In a large glass baking dish, spread out your grape or cherry tomatoes. A glass dish works well as it allows for even cooking and easy clean-up.
- Drizzle ¼ cup of extra virgin olive oil over the tomatoes and add the pressed or minced garlic. Toss gently to ensure all tomatoes are well coated. This step infuses the tomatoes with a garlic-infused oil that will become part of your delicious sauce.
- Nestle the block of whole fat feta cheese right in the center of the tomato mixture. Drizzle an additional 2 tablespoons of olive oil over the feta block. This encourages a golden crust and contributes to the creamy texture.
- Bake in the preheated oven for approximately 35 minutes. You’ll know it’s ready when the tomatoes have softened and begun to burst, and the feta cheese is delightfully soft, slightly browned, and bubbling on top. The aroma filling your kitchen will be irresistible!
- Once out of the oven, use a spoon or fork to gently smash the roasted tomatoes and mix them with the melted feta cheese and any pan juices. Stir vigorously until everything is creamy and well combined. This is your luscious, flavorful sauce base!
While the feta and tomatoes are baking, you’ll have plenty of time to prepare the zucchini noodles and shrimp.
Crafting Perfect Zucchini Noodles (Zoodles)
Zucchini noodles are the ideal low-carb stand-in for pasta, offering a fresh, light texture. Here’s how to prepare them:
Use a spiralizer or even a vegetable peeler to transform your zucchini into long, elegant strands. You can make them as thick or thin as you prefer, though thinner strands tend to cook faster and integrate more smoothly into the sauce. You have two fantastic options for incorporating them into this recipe:
- Uncooked Zoodles (Crisp-Tender): For a truly crisp-tender bite and maximum nutritional benefits, simply stir the uncooked zoodles directly into the hot feta and tomato sauce immediately after it comes out of the oven. If your spiralizer has a “thin” setting, this method works exceptionally well. The residual heat from the sauce will gently warm the zoodles, leaving them perfectly al dente.
- Sautéed Zucchini Noodles (Softer Texture): If you prefer a softer, more “pasta-like” texture, sauté your zucchini noodles lightly on the stovetop first. Heat a teaspoon of olive oil in a large skillet over medium-high heat and cook the zoodles for just 2-3 minutes until they reach your desired tenderness. Be careful not to overcook, as they can become watery. Once cooked, set them aside and keep them warm until ready to combine.
Sizzling Skillet Shrimp
Cooking shrimp is incredibly fast, making it the perfect protein for this speedy meal. This method is a fantastic way to prepare Skillet Shrimp perfectly every time!
- In a large skillet (you can use the same one if you sautéed your zoodles), heat 2 tablespoons of olive oil over medium-high heat. You can also use a combination of butter and olive oil for added richness.
- Add your peeled and deveined shrimp to the hot skillet. Toss them gently to coat with the oil, then arrange them in a single layer to ensure even cooking.
- Cook the shrimp for 3-4 minutes on one side. You’ll see them start to turn pink and opaque along the edges.
- Flip each shrimp to the other side and cook for another 3-4 minutes, or until they are completely pink, opaque, and cooked through. The key here is to avoid overcooking, as shrimp can quickly become rubbery if left on the heat for too long.
Once your baked feta and tomatoes are creamy, your zoodles are ready, and your shrimp are perfectly cooked, it’s time to bring it all together! Stir the vibrant shrimp and the fresh zucchini noodles into the casserole dish with the rich feta and tomato sauce. Toss everything gently to ensure the zoodles and shrimp are beautifully coated in the creamy sauce. Serve immediately and savor every delicious bite!
Expert Tips for Success & Delicious Variations
While this recipe is fantastic as is, a few expert tips and variations can make it even better, catering to your specific tastes and dietary needs.
Enhancing Flavor
- Fresh Herbs: Beyond basil, consider adding fresh oregano or parsley for an authentic Mediterranean aroma. Stir them in at the end with the zoodles and shrimp.
- A Zesty Finish: A squeeze of fresh lemon juice or a sprinkle of lemon zest just before serving can brighten all the flavors, adding a wonderful tang.
- A Hint of Heat: For those who enjoy a little spice, a pinch of red pepper flakes tossed with the tomatoes before baking, or sprinkled over the finished dish, will provide a pleasant kick.
- Nutty Crunch: Toasted pine nuts or slivered almonds can add a delightful textural contrast and a rich, nutty flavor.
Dietary Adaptations & Substitutions
- Make it Vegetarian: Easily turn this into a delicious vegetarian meal by omitting the shrimp. You can add other protein sources like chickpeas, cannellini beans, or even pan-fried halloumi cheese for extra richness.
- Alternative Proteins: If shrimp isn’t available or preferred, consider other quick-cooking proteins. Flaked baked salmon, seared scallops, or shredded chicken are all excellent choices that pair well with the feta and tomato sauce.
- Boost the Veggies: This dish is incredibly versatile for adding more vegetables. Consider baking bell pepper strips, sliced mushrooms, or even spinach with the tomatoes and feta. The spinach can be stirred in right after the sauce is creamed.
Making Ahead & Meal Prep
- Prep Components: The beauty of this recipe is that components can be prepped separately. You can spiralize your zucchini a day in advance and store it in an airtight container in the fridge. The shrimp can be peeled and deveined ahead of time.
- Bake the Base: You can bake the feta and tomato sauce ahead of time and store it in the refrigerator. Reheat gently on the stovetop or in the microwave before adding freshly cooked zoodles and shrimp.
Storing and Reheating Your Leftovers
If you’re lucky enough to have leftovers of this delightful baked feta zoodles and shrimp, storing them properly will ensure you can enjoy them again later. Place any remaining dish in an airtight storage container and refrigerate for up to 3 days. It’s best to consume it within this timeframe to maintain optimal freshness and flavor.
To reheat, you have a couple of convenient options. For best results, gently warm the dish over medium-low heat on the stovetop, stirring occasionally, until it’s heated through. This method helps maintain the texture of the zoodles and prevents them from becoming mushy. Alternatively, you can use a microwave: heat in short 30-second intervals, stirring in between, until warmed to your liking. Be careful not to overheat, as this can cause the shrimp to become rubbery and the zucchini to release too much water.
Discover More Zucchini and Shrimp Dinner Recipes
If you’ve fallen in love with the combination of fresh zucchini and succulent shrimp, you’re in for a treat! These recipes are perfect for expanding your low-carb, flavor-packed dinner repertoire.
- Shrimp Zoodles Recipe in 30 Minutes!
- Garlic Parmesan Zucchini Noodles Recipe
- Lemon Garlic Zucchini Noodles in Just 10 Minutes!
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📋 Recipe
Baked Feta Pasta with Zoodles and Shrimp
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10 minutes
35 minutes
45 minutes
6 servings
Marjory Pilley
Equipment
- Handheld Spiralizer
- Large Glass Baking Dish
- Large Skillet
Ingredients
- 2 pints Grape or cherry tomatoes
- ½ cup extra virgin olive oil divided
- 3 garlic cloves pressed or minced
- 8 ounces feta cheese block whole fat
- 1 pound zucchini spiralized
- 1 pound shrimp peeled, deveined, tail on or off
- ¼ cup fresh basil (optional) stacked, rolled and cut into thin strips
Instructions
- Preheat oven to 400 °F (200°C).
- Place tomatoes in a large glass baking dish.
- Toss with ¼ cup olive oil and garlic.
- Place block of feta cheese in the center of the dish and drizzle about 2 Tablespoons olive oil over the top.
- Bake for about 35 minutes or until the tomatoes begin to burst and the feta cheese is soft and begins to brown on the top.
- While feta is baking, spiralize the zucchini into long strands and cook the shrimp.
- For zoodles: Thin strands can be stirred directly into the hot sauce at serving time. Otherwise, sauté zucchini noodles in a large skillet over medium-high heat with a teaspoon of olive oil for 3-4 minutes or until desired tenderness. Set aside and keep warm.
- For shrimp: Heat 2 Tablespoon olive oil over medium-high heat in the skillet (can use the same skillet used for zoodles).
- Toss shrimp with remaining 2 Tablespoons olive oil, arrange in a single layer, and cook for 3-4 minutes.
- Flip the shrimp to the other side. Cook for 3-4 minutes more or until the shrimp are pink and cooked through. Don’t overcook!
- Remove baked feta and tomatoes from the oven and stir to break up the tomatoes and cream everything together.
- Stir in zucchini noodles and shrimp.
- Garnish with fresh basil if desired and enjoy!
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Notes
Storage and Reheating:
Place leftover baked feta cheese zoodles and shrimp in an airtight storage container in the refrigerator for up to 3 days.
Reheat over medium low heat on the stovetop until heated through. Alternatively, microwave at short 30-second intervals, stirring in between, until warmed through.
Web Story: Find a visual guide for this recipe at Baked Feta Cheese Pasta Story
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Nutrition
Carbohydrates: 11g |
Protein: 23g |
Fat: 27g |
Saturated Fat: 8g |
Cholesterol: 224mg |
Sodium: 1033mg |
Potassium: 631mg |
Fiber: 2g |
Sugar: 7g |
Vitamin A: 1082IU |
Vitamin C: 53mg |
Calcium: 328mg |
Iron: 3mg
Nutritional and Food Safety Disclaimer