This Shrimp & Feta Protein Pasta Bake is a twist of the viral baked feta dish! It is creamy, cheesy, and the ultimate comfort dish. I added shrimp and protein pasta to make this dish packed with protein! The Prozis protein pasta is way lower in carbs than your typical pasta! It is one of my absolute obsessions right now. Between the protein pasta and the shrimp, you are getting 54 grams of protein per serving! Now, even though this is a cleaner recipe, I still wouldn’t eat it on a weekly basis haha, but man is it good every once in a while!! I hope you give this recipe a try and love it as much as I do!
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Reasons to Love This Pasta
- Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some one pan meals! I love those complicated looking dishes that are actually so easy to make.
- Macros/Nutritious: Shrimp is very low in calories and high in protein! There are 24 grams of protein per 4 ounces of shrimp and under 130 calories! The protein pasta that I use is very macro balanced as well and way less carbs than regular pasta! This dish is packed with protein, which will help you stay full longer!
Nutritional Benefits
- Shrimp: Shrimp is probably my favorite protein no joke. Shrimp is so low in calories but packed with protein! It is also a great source of iodine, phosphorus, zinc, and magnesium.
- Feta: Feta cheese is full of bone-friendly calcium, beneficial fatty acids, and contains a decent amount of protein! Feta is known to have more calcium and protein than most cheeses. It also contains good gut bacteria!
Ingredients
- Shrimp – Easy guess right? You will 2 pounds of shrimp, peeled & deveined. You can use frozen, but just make sure you defrost it first.
- Cherry Tomatoes – 26.5 ounces of cherry tomatoes.
- Olive Oil – 2 tablespoons of extra virgin olive oil.
- Italian Seasoning – 2 teaspoons.
- Garlic Salt – 1 teaspoon.
- Pepper – 1 teaspoon.
- Red Pepper Flakes – To taste, optional.
- Feta Cheese – 1 8-ounce block of feta cheese. Don’t get crumbles!
- Lemon Zest – Zest of 1-2 lemons.
- Lemon Juice – Juice of 1 lemon.
- Protein Pasta – 6 ounces of penne style protein pasta – I used the Prozis Penne Protein Pasta. Use the code KATIE10 for 10% off!
- Spinach – 2 cups of packed baby spinach.
- Basil – Handful of fresh basil
How To Make It
- Preheat your oven to 375°F. Spray a 9×13 inch baking dish with nonstick spray.
- To your baking dish, add the grape tomatoes, olive oil, Italian seasoning, garlic salt, and pepper. Combine until the cherry tomatoes are fully coated in the olive oil and seasonings. You can also add some red pepper flakes if you want a little bit of spice!
- Spread the tomatoes out to the side so that there is space in the middle of the casserole dish. Add the 8 oz. block of feta cheese and rub it around in the olive oil until fully coated.
- Bake for 30 minutes. During the last 10 minutes, bring a pot of water to a boil to get ready to cook your protein pasta in.
- Remove the tomatoes & feta from the oven and mix up the fat and cherry tomatoes, slightly pressing on them to release the juices to create your sauce.
- Add your shrimp on top of your sauce and bake for another 10-12 minutes, or until your shrimp is pink and fully cooked. Add your pasta to the boiling water at the same time so that the shrimp and pasta are done at the same time.
- After the shrimp is cooked, add your spinach, fresh basil, lemon juice, lemon zest, and protein pasta. Mix until fully incorporated. Serve and enjoy!
Use the code “KATIE10” for 10% off at Teleties!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so! This dish reheats excellent. You could also heat it up in the oven if you have time.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Shrimp & Feta Protein Pasta Bake
This Shrimp & Feta Protein Pasta Bake is a twist of the viral baked feta dish! It is creamy, cheesy, and the ultimate comfort dish. I added shrimp and protein pasta to make this dish packed with protein! The Prozis protein pasta is way lower in carbs than your typical pasta! It is one of my absolute obsessions right now. Between the protein pasta and the shrimp, you are getting 54 grams of protein per serving! Now, even though this is a cleaner recipe, I still wouldn't eat it on a weekly basis haha, but man is it good every once in a while!! I hope you give this recipe a try and love it as much as I do!
Ingredients
Instructions
-
Preheat your oven to 375°F. Spray a 9x13 inch baking dish with nonstick spray.
-
To your baking dish, add the grape tomatoes, olive oil, Italian seasoning, garlic salt, and pepper. Combine until the cherry tomatoes are fully coated in the olive oil and seasonings. You can also add some red pepper flakes if you want a little bit of spice!
-
Spread the tomatoes out to the side so that there is space in the middle of the casserole dish. Add the 8 oz. block of feta cheese and rub it around in the olive oil until fully coated.
-
Bake for 30 minutes. During the last 10 minutes, bring a pot of water to a boil to get ready to cook your protein pasta in.
-
Remove the tomatoes & feta from the oven and mix up the fat and cherry tomatoes, slightly pressing on them to release the juices to create your sauce.
-
Add your shrimp on top of your sauce and bake for another 10-12 minutes, or until your shrimp is pink and fully cooked. Add your pasta to the boiling water at the same time so that the shrimp and pasta are done at the same time.
-
After the shrimp is cooked, add your spinach, fresh basil, lemon juice, lemon zest, and protein pasta. Mix until fully incorporated. Serve and enjoy!
Servings 6
- Amount Per Serving
- Calories 405kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 6.5g33%
- Cholesterol 340mg114%
- Sodium 1100mg46%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 53g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
