Name: Rotini Pasta with Oven-Roasted Shrimp, Cherry Tomatoes, Parsley & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 3 (113 g) pkg crumbled feta cheese; 6 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg raw peeled shrimp, fresh or frozen; 1 medium red onion; 425 g rotini pasta; black pepper; extra virgin olive oil; oregano, dried; salt

Rotini Pasta with Oven-Roasted Shrimp, Cherry Tomatoes, Parsley & FetaRotini Pasta with Oven-Roasted Shrimp, Cherry Tomatoes, Parsley & Feta — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 tbsp capers

3 (113 g) pkg crumbled feta cheese

6 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1.02 kg raw peeled shrimp, fresh or frozen

1 medium red onion

425 g rotini pasta

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Transfer shrimp to a large baking sheet pan, spreading them out in an even layer; season with spices.

Peel and thinly slice garlic. Peel, halve, and thinly slice onion. Add both to the baking sheet with the shrimp.

Wash and dry tomatoes; cut in half crosswise and add to the baking sheet.

Add oil and capers to the baking sheet, toss to combine, then spread everything out in an even layer.

Sprinkle feta over the top of the shrimp and tomato mixture.

Place baking sheet in the oven and roast until tomatoes are soft and shrimp are cooked through, 15-20 minutes. Remove from oven.

Meanwhile, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Set aside.

When the pasta is done, drain in a colander. Return pasta to the pot, cover, and set aside to keep warm.

When the shrimp and tomato mixture is done, carefully transfer to the pot with the pasta; add parsley and gently stir to combine.

To serve, divide pasta between plates or bowls and enjoy!

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