Cajun Baked Feta Pasta
A luscious combination of Cajun, Italian, and Greek flavors that is sure to leave your tastebuds wanting more.
Equipment
- 1 hand blender or regular blender
- 1 large nonstick skillet
- 1 medium casserole dish
- 1 chef knife
- 1 cutting board
Ingredients
- 2 pints Cherry Tomatoes
- 1 Shallot quartered
- 3 cloves Garlic smashed
- Sea Salt to taste
- 1 pinch Red Pepper Flakes
- 1/2 cup Extra Virgin Olive Oil
- 8 oz Feta Cheese block
- 1 tbsp Fresh Oregano finely chopped
- 1 tbsp Fresh Basil Finely Chopped
- 1 tsp Lemon Zest optional
- 2 tbsp Avocado Oil
- 2 tbsp Cajun Seasoning store-bought, see post for homemade
- 1 lb Shrimp peeled, deveined, tails off
- 10 oz Cavatappi dry
Instructions
- Preheat oven to 400°F.
- Add tomatoes, shallot, garlic, olive oil, salt and red pepper flakes to a medium casserole dish. Toss to combine.
- Place block of feta cheese in middle of dish. Drizzle with 1 tbsp olive oil.
- Bake for 40-45 minutes, or until tomatoes are bursting and feta is golden on top.
- While cheese sauce is baking, prep shrimp. After peeled, deveined, and thoroughly dried with paper towels, sprinkle the cajun seasoning on both sides of shrimp.
- In large nonstick skillet, heat avocado oil to medium heat. Once shimmering, cook shrimp until no longer translucent on both sides, or 2-3 minutes per side. Once cooked through, set aside on plate.
- For the pasta, cook according to package directions. Drain pasta and set aside until ready for use.
- Once sauce is finished baking, add oregano, lemon zest, and basil. Stir until well combined.
- Using hand blender, blend sauce to desired smoothness. This step is optional, but mixes better in the pasta.
- Add cooked shrimp and pasta. Mix until well combined.
- Serve immediately.
Recipe Notes
Notes
- For additional veggies, you could pair a side salad with this pasta.
- You could also add asparagus, broccoli, and/or spinach to this pasta. That would make it more nutritious, while still delicious. :)