Flame and Breeze Feta Pasta
Γαρίδες με φέτα
Salty feta melted into sweet honey, cool fresh mint, and a quiet flicker of cayenne heat. It is the kind of flavour combination you never see coming, and once you taste it you will not forget it. Spooned warm over nutty buckwheat noodles with juicy shrimp.
Apprentice
This one leans on the oven to do almost all the work. Tomato wedges, a whole block of feta, and a good drizzle of honey go in together and come out as a soft, glossy sauce, no standing over a pan required.
I first made this one long summer evening, and it convinced me that everyone should try this unusual combination at least once. It breaks a few kitchen rules people take for granted, seafood and cheese, buckwheat noodles and Mediterranean flavours, but there is no taboo here, just an idea to shake up your evening and warm up at the table. It feels like a stopover on a long journey.
Cool mint, a whisper of heat, and a sauce that surprises you every time.Follow the tips and inspirations below.
Make It Yours
Swap the Noodles:
No buckwheat noodles on hand? Orzo, fusilli, or rigatoni all work well, just cook to package instructions and toss the same way.
Try Goat Cheese:
Goat cheese makes a lovely, slightly tangier substitute for the feta.
Finish With Honey:
A final drizzle of honey just before serving adds a little extra shine.
Good To Know
Keep the Tomatoes Chunky:
Wedges hold their shape and texture in the oven far better than small dice, so the sauce stays interesting rather than turning into a puree.
Watch the Noodles Closely:
Buckwheat noodles cook fast and can turn mushy in seconds since they do not have the gluten structure of wheat pasta. Fresh noodles are often ready in 1 to 2 minutes, dried ones take longer, so always check your package for the exact time.
Let the Shrimp Rest:
Resting under foil for a few minutes after baking lets the shrimp finish gently in the residual heat, so they stay tender instead of turning rubbery.
Instructions
Four stages, no rush. Prep, bake, add the shrimp, and boil the noodles. The oven does almost all the work here, so the only timing that matters is starting your noodles while the shrimp finish gently under the foil.
Stage 1: Prep and Assemble
- Cut the tomatoes into wedges, not too small, so you can still feel the texture of the tomato in the finished sauce.
- Finely chop the mint.
- In a deep baking dish, combine the tomato wedges and chopped mint. Add the olive oil, oregano, salt, pepper, and a pinch of cayenne, and toss to coat.
- Nestle the block of feta into the centre, tucking the tomatoes around it so the cheese is surrounded on all sides. Drizzle the honey over the feta, it pairs wonderfully with the mint.
- Cover the dish tightly. Foil works well.
Stage 2: Bake the Tomatoes and Feta
- Preheat the oven to 200°C (400°F). Bake covered for 20 to 25 minutes, until the tomatoes have softened and the feta is warm and glossy.
Stage 3: Shrimp Time
- Remove the dish from the oven and stir everything together, breaking up the feta so it combines with the tomatoes into a sauce. Nestle the shrimp in, then stir gently until they are coated in the sauce.
- Cover again and return to the oven for another 5 to 10 minutes, just until the shrimp are cooked through and have soaked up the sauce.
- Take the dish out and leave it covered for a few minutes before opening. The shrimp will finish gently under the foil without overcooking.
Stage 4: Cook the Noodles and Serve
- While the shrimp bake, bring a pot of salted water to a boil and cook the buckwheat noodles. Fresh noodles cook very quickly, about 1 to 2 minutes, while dried noodles usually need longer, so follow the timing on your package. Drain and rinse under cold water.
- Plate the noodles and spoon the feta, tomato, and shrimp mixture on top. Finish with fresh mint and enjoy warm.
Ingredients
For the Bake
Serves 4
- 500g (about 1 lb) Roma tomatoes, cut into wedges
- A small handful of fresh mint, finely chopped, plus extra for garnish
- 1 block feta cheese (about 200g / 7 oz)
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt, black pepper, and cayenne pepper, to taste
- 400g (about 14 oz) raw shrimp, peeled and deveined
For the Noodles
- 250g (about 9 oz) buckwheat noodles (fresh or dried)
- Salt, for the noodle water
Nutritional Value
Values are approximate and calculated per serving. Recipe serves 4:
Calories: ~480 kcal
Total Fat: 20g
Carbohydrates: 45g
Protein: 29g
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
