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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.