Feta Pasta with Shrimp and Ouzo
Level: Easy
Yield: 4 servings
Total: 55 min
Active: 25 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 923
Total Fat: 42 g
Saturated Fat: 12 g
Carbohydrates: 90 g
Dietary Fiber: 6 g
Sugar: 7 g
Protein: 41 g
Cholesterol: 187 mg
Sodium: 1076 mg
Transport your taste buds to Greece with this irresistible Feta Pasta with Shrimp and Ouzo! Inspired by the viral baked feta pasta craze, it amps up the excitement with succulent shrimp, a fiery ouzo flamb, and caramelized tomatoes bubbling in creamy feta. Ready to create your own saganaki magic at home? Let's dive in!
Ingredients
- 2 pints grape tomatoes
- Kosher salt and freshly ground pepper
- 1 8-ounce block sheep's milk feta cheese
- 1 teaspoon dried oregano
- 1/2 cup extra-virgin olive oil
- 10 ounces cavatappi (about 4 cups)
- 3/4 pound medium shrimp, peeled and deveined
- 2 cloves garlic, finely grated
- 1/2 teaspoon red pepper flakes
- 1/4 cup ouzo
- Finely grated zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400F. Arrange tomatoes in a 3-quart baking dish. Season with salt and pepper. Slice off one-quarter of the feta; crumble and reserve for topping. Place the remaining feta in the center, scatter oregano over it, and drizzle with olive oil. Roast until feta and tomatoes are tender, about 35 minutes.
- Meanwhile, boil a large pot of salted water. Cook pasta al dente per package directions. Reserve 1/2 cup pasta water, then drain.
- Toss shrimp with grated garlic, red pepper flakes, salt, and pepper in a bowl.
- Remove dish from oven; nestle shrimp among tomatoes. Bake until shrimp are pink, 5-6 minutes.
- Pour ouzo over feta and carefully ignite with a long lighter. Once flames subside, mash feta and tomatoes into a creamy sauce.
- Stir in pasta, lemon zest, and half the parsley. Add reserved pasta water for desired consistency. Season to taste, then top with reserved feta and remaining parsley.
Pro tip: Switch to Cook Mode to keep your screen on while you cook this showstopper!
Photograph by Ryan Liebe
