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!

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per serving, about 340 g/ 12 oz)

Total Carbs	12.5	grams
Fiber	3.5	grams
Net Carbs	9	grams

Protein	31.7	grams
Fat	39.8	grams
of which Saturated	11.9	grams

Energy	523	kcal

Magnesium	70	mg (18% RDA)
Potassium	954	mg (48% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (24%), fat (69%)

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

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