Low-Carb Baked Feta Shrimp Pasta

Have you tried the TikTok sensation called Baked Feta Pasta? I've got a keto version of it for you! The original recipe is vegetarian but it's easy to modify by adding any meat if you need more protein.

In this version of Baked Feta Pasta I used shrimp, which is a good option for tray bakes as it cooks fast, and zucchini noodles, a common low-carb alterantive to pasta in Mediterranean-style recipes.

If you're not a fan of zucchini noodles, try shirataki noodles (a guide on how to prepare shirataki noodles is here), or use palmini noodles like I did in the original Baked Feta Pasta recipe. If you want to avoid noodles altogether, simply add some spinach like I did in this Low-Carb Baked Feta Chicken recipe. Enjoy!

Save

Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). To prepare the zucchini noodles, use a julienne peeler or a spiralizer and sliceinto thin noodles. Place in a tray and sprinkle with about a teaspoon of salt. The salt will help remove excess juices and soften the zucchini. Set aside while you cook the tomato-feta shrimp.

   

2. Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.

3. After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.

4. Remove from the oven and place on a cooling rack. Use a fork to pierce through the tomatoes that didn't pop. Stir until well combined.

   

5. Add the raw deveined shrimp and place back in the oven for about 10 minutes. Remove from the oven and set aside.

   

6. Just before you add the zucchini noodles to the hot tray, pat them dry with a paper towel to remove excess juices. Combine the zucchini noodles with the shrimp and tomato-feta sauce. The zucchini will soften even more when combined with the hot sauce.

7. Sprinklewith fresh basil to taste, and optionally with some grated parmesan cheese To store, place in a sealed container and refrigerate for up to 3 days.

   

Recipe

Low-Carb Baked Feta Shrimp Pasta

★★★★★4.7 (13 ratings)

Shrimp and zucchini noodles baked in creamy tomato, feta and garlic sauce. This is an easy one-tray keto ...

Hands on

10m

Overall

1h

Servings

4

9 g

Net carbs

31.7 g

Protein

39.8 g

Fat

523

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 4 servings

• 600 g cherry tomatoes (1.3 lb)
• 1 block feta cheese (200 g/ 7.1 oz)
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• 2 cloves garlic, minced
• 600 g raw deveined shrimp (1.3 lb)
• 4 small zucchini, spiralized (600 g/ 1.3 lb)
• handful of fresh basil leaves
• Optional: grated parmesan cheese, to serve

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). To prepare the zucchini noodles, use a julienne peeler or a spiralizer and sliceinto thin noodles. Place in a tray and sprinkle with about a teaspoon of salt. The salt will help remove excess juices and soften the zucchini. Set aside while you cook the tomato-feta shrimp.

2. Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.

3. After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.

4. Remove from the oven and place on a cooling rack. Use a fork to pierce through the tomatoes that didn't pop. Stir until well combined.

5. Add the raw deveined shrimp and place back in the oven for about 10 minutes. Remove from the oven and set aside.

6. Just before you add the zucchini noodles to the hot tray, pat them dry with a paper towel to remove excess juices. Combine the zucchini noodles with the shrimp and tomato-feta sauce. The zucchini will soften even more when combined with the hot sauce.

7. Sprinklewith fresh basil to taste, and optionally with some grated parmesan cheese To store, place in a sealed container and refrigerate for up to 3 days.

Nutrition per serving, about 340 g/ 12 oz

Carbs 7%Protein 24%Fat 69% of calories

Net carbs

9 g

Total carbs

12.5 g

Fiber

3.5 g

Sugars

8.5 g

Protein

31.7 g

Fat

39.8 g

Saturated fat

11.9 g

Calories

523 kcal

Sodium

1,332 mg · 57.9% RDA

Magnesium

70 mg · 17.6% RDA

Potassium

954 mg · 47.7% EMR

Nutrition by ingredient

Per about 340 g/ 12 oz	Net carbs	Protein	Fat	kcal
Tomatoes, cherry, fresh, all varieties	2.7 g	1.1 g	0.5 g	26
Feta cheese	2 g	7.1 g	10.6 g	132
Olive oil, extra virgin	0 g	0 g	27 g	239
Garlic, fresh	0.5 g	0.1 g	0 g	2
Prawns, shrimp (raw, peeled)	0.6 g	21.6 g	1.2 g	99
Zucchini (summer squash, courgette)	3.2 g	1.8 g	0.5 g	26
Basil, fresh	0 g	0 g	0 g	0
Total	9 g	31.7 g	39.8 g	523

Serving size about 340 g/ 12 oz

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Beef free
• Pescatarian