Directions

1. Preheat oven to 400°F (200°C).
2. Place block of feta in center of a baking dish. Nestle garlic cloves inside the cheese.
3. Surround feta with cherry tomatoes and shrimp. Drizzle with olive oil, season with Italian seasoning (or oregano & chili flakes for spice).
4. Roast 20 min until shrimp are pink, tomatoes blistered, and feta golden & melty.
5. Remove from oven, stir everything together to form a creamy sauce.
6. Add spinach (it will wilt in the heat) and cooked pasta. Toss to coat.
7. Serve with olive oil drizzle, lemon zest, or cracked pepper.

Notes

• If feta is dry, add splash of pasta water when mixing.
• Add chili flakes before baking or drizzle Calabrian chili oil at the end for heat.
• No spinach? Arugula works too, adds peppery bite.
• Leftovers reheat beautifully with a splash of water or broth.

Ingredients

• 200g block of feta
• 200g shrimp (peeled & deveined)
• 200g cherry tomatoes
• 100g fresh spinach
• 3 garlic cloves, peeled
• 3 tbsp olive oil
• 1 tsp Italian seasoning (or your favorite blend)
• 250g pasta of your choice (rigatoni or linguine recommended)