Baked Feta Pasta With Zoodles And Shrimp Food

BAKED FETA PASTA WITH SHRIMP

Steps:

• Position a rack in the middle of the oven and crank the heat to 400°F (200°C).
• Dump the tomatoes and garlic in a 9-by-13-inch (23-by 33-cm) baking dish. Strew the thyme over the tomatoes and drizzle the whole thing with 1/4 cup oil. Sprinkle with salt and stir to coat.
• Nestle the feta cheese in the middle of the dish and drizzle with the remaining 1/4 cup oil. Sprinkle the entire dish with red pepper flakes and a wee bit of black pepper.
• Bake until the tomatoes are lightly charred and have burst, 30 to 35 minutes. Remove the dish from the oven and nestle the shrimp among the tomatoes. Return the dish to the oven and continue baking until the shrimp is cooked through, 7 to 10 minutes.
• While the shrimp is cooking, bring a large pot of salted water to a boil. Cook the pasta until just al dente-about a minute less than specified on the package. Reserve 1 cup of the pasta water and then drain the pasta.
• Remove the thyme sprigs and discard. Stir the feta-tomato-shrimp mixture until evenly mixed.
• Pour the pasta into the dish and toss completely. If the dish looks a bit dry, add some of the reserved pasta water.
• Season with salt and pepper, to taste. Top with the parsley and lemon zest and serve.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

BAKED FETA ZOODLES

Steps:

• Preheat your oven to 400 degrees f.
• In a 13x9-inch baking dish, stir together the cherry tomatoes, 1 Tablespoon of olive oil, garlic, oregano, sea salt, and pepper.
• Make some space in the center and add in your feta cheese. Drizzle the remaining 1/2 Tablespoon of olive oil on top of the feta.
• Bake, until the cheese is soft and golden on top and tomatoes are roasted and bursting, about 30 minutes.
• While the feta is baking, thoroughly wash your zucchini squash and trim off the ends.
• Using a spiralizer, create zucchini noodles; aka zoodles. If you don't have a spiralizer, you can simply run a vegetable peeler down the length of the zucchini to create thin ribbons.
• Remove the baking dish from the oven and add in your chopped fresh basil.
• Using a fork, mash the feta and stir it together with the tomatoes to form a sauce as shown in the video.
• Add your zoodles immediately to the still very hot baking dish, and toss well to combine with the sauce. Your hot tomato/feta sauce should warm your zucchini noodles nicely.
• Garnish the pasta with extra fresh basil and freshly ground black pepper, if desired.
• Serve immediately and enjoy!

MEDITERRANEAN ZOODLES WITH SHRIMP

Steps:

• Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant, 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink, 2 to 3 minutes on each side. Remove to a bowl.
• Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes.
• Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.