Garlic Shrimp Pasta with Tomatoes & Feta
This Garlic Shrimp Pasta with roasted Tomatoes and Feta is incredibly tasty! Everyone will ask for seconds!
Equipment
Ingredients
PASTA
- 6 oz Fettuccine Pasta (Cooked al dente)
GARLIC SHRIMP
- 1 Lbs (455 g) shrimp (Medium-size | Peeled | Deveined)
- 8 oz (225 g) Grape Tomatoes (Washed | Halved)
- 6 Garlic Cloves (Minced)
- 1 Tbsp Fresh Rosemary (Chopped)
- 8 oz (225 g) Feta Cheese (Diced)
- 2 Tbsp (30 g) Rosemary Olive Oil
- Fresh Basil
- Sel Gris Mill
- Pepper Mill (Timut Pepper is best!)
Instructions
- Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 400F/200C.
PASTA PREPARATION
- Cook your pasta al dente as indicated on the packet. 11 minutes for me. Drain and set aside.
GARLIC SHRIMP PREPARATION
- Place the shrimp directly on your Square Flexipat® together with the sliced tomatoes and feta cheese. Sprinkle the chopped garlic/rosemary and add a drizzle of Rosemary oil, season with salt and pepper (To taste).
BAKE!
- Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your shrimp from 10min). The shrimp is ready when the Digital Thermometer registers 120F/50C.
- Once your Garlic Shrimp with Tomatoes & Feta is out of the oven, add the chopped fresh basil. Mix to combine and serve with your pasta. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 550kcal | Carbohydrates: 38g | Protein: 101g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1343mg | Sodium: 4644mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 9mg | Calcium: 758mg | Iron: 9mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com