Baked Feta Shrimp with Lemon Orzo Pasta

This Shrimp and Orzo Pasta with Baked Feta is creamy and full of flavor. Roasted butternut squash, tender shrimp, and melty baked feta combine into a Mediterranean-inspired, one-pan meal.

Why you’ll love this shrimp and orzo pasta

• One-pan convenience: Feta, squash, and shrimp roast together for minimal cleanup; just stir in cooked orzo to finish.
• Creamy, tangy, savory: Baked feta melts into a rich, salty sauce that complements the sweet roasted squash and shrimp.
• Simple but elegant: Easy enough for weeknights yet impressive for guests.

Key ingredients

• Block-style feta: A full block melts into a creamy sauce—avoid pre-crumbled feta for this recipe.
• Butternut squash: Roasted until tender; its natural sweetness balances the salty feta.
• Shrimp: Large or jumbo, peeled and deveined; they roast right in the same dish.
• Orzo pasta: Small, rice-shaped pasta creates a lovely base for the sauce.
• Garlic & shallot: Classic aromatics that build flavor.
• Fresh spinach: Stirred in at the end for color and nutrients.
• Fresh thyme: Earthy and slightly peppery; pairs well with squash and feta.

Dietary swaps

• Gluten-free: Use a gluten-free orzo or substitute your favorite gluten-free pasta.
• Vegetarian: Omit the shrimp and add more vegetables—sautéed mushrooms or roasted bell peppers work well.
• Lower-carb: Replace orzo with cooked cauliflower rice.

Recipe variations

• Sub chicken: Use chopped cooked chicken in place of shrimp.
• Lemony finish: A squeeze of fresh lemon brightens the dish and pairs nicely with feta and squash.
• Boursin option: Swap the feta for garlic-and-herb Boursin for a velvety, flavorful sauce.

How to make butternut squash, shrimp & feta orzo

1. Preheat: Heat oven to 400°F (200°C).
2. Roast squash & feta: In a 9×13-inch baking dish, toss cubed butternut squash with olive oil, minced garlic, minced shallot, thyme, salt, and pepper. Nestle an 8-ounce block of feta in the center and turn it once to coat. Roast 35–40 minutes, until the squash is tender and the feta is soft.
3. Cook orzo: While the squash roasts, boil orzo in salted water 7–10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the orzo.
4. Add shrimp: Remove the dish from the oven, tuck shrimp around the feta and squash, and return to the oven 6–8 minutes, until shrimp are pink and opaque.
5. Combine: Stir in chopped spinach and the cooked orzo, breaking up the feta so it melts into a creamy sauce. Add reserved pasta water a little at a time until the sauce reaches the desired consistency.
6. Serve: Serve warm, garnished with fresh herbs or red pepper flakes if you like.

Tips & notes

• Don’t overcook the shrimp: They need just 6–8 minutes in the oven; remove them once pink and opaque to avoid a rubbery texture.
• Reserve your pasta water: That starchy, salted water helps turn the melted feta into a silky sauce—add a splash as needed.

Storage & reheating

• Make ahead: Roast the squash and feta up to one day ahead. Keep covered in the fridge and reheat at 350°F until warm before adding the shrimp and finishing the recipe.
• Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheat: Gently warm on the stovetop over medium-low heat, stirring and adding a splash of broth or water to loosen the sauce as needed.
• Freezing: Not recommended—the texture of the squash and feta changes after freezing.

What to serve with shrimp and orzo pasta

This dish pairs well with light, Mediterranean-style sides—simple salads, tzatziki, or steamed asparagus complement it nicely.

FAQs

More easy pasta dishes you will love

• Easy Veggie Pasta with Garlic Parmesan Sauce
• Greek Tortellini Salad with Smashed Feta Dressing
• Mediterranean Tuna Pasta with Olive Tapenade
• Creamy Mushroom Chicken Pasta

Recipe

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