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Low-Carb Baked Feta Shrimp Pasta

5 stars, average of 3 ratings

Low-Carb Baked Feta Shrimp PastaPin itFollow us 138.4k

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!

Low-Carb Baked Feta Shrimp PastaPin itFollow us 138.4k

Hands-on Overall

Serving size about 340 g/ 12 oz

Allergy information for Low-Carb Baked Feta Shrimp Pasta

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Beef free
Pescatarian

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

Net carbs9 grams
Protein31.7 grams
Fat39.8 grams
Calories523 kcal
Calories from carbs 7%, protein 24%, fat 69%
Total carbs12.5 gramsFiber3.5 gramsSugars8.5 gramsSaturated fat11.9 gramsSodium1,332 mg(58% RDA)Magnesium70 mg(18% RDA)Potassium954 mg(48% EMR)

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

  1. 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. Low-Carb Baked Feta Shrimp Pasta
  2. 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.
  3. 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.
  4. 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. Low-Carb Baked Feta Shrimp Pasta
  5. Add the raw deveined shrimp and place back in the oven for about 10 minutes. Remove from the oven and set aside. Low-Carb Baked Feta Shrimp Pasta
  6. 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.
  7. 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. Low-Carb Baked Feta Shrimp Pasta

Ingredient nutritional breakdown (per serving, about 340 g/ 12 oz)

Net carbsProteinFatCalories
Tomatoes, cherry, fresh, all varieties
2.7 g1.1 g0.5 g26 kcal
Feta cheese
2 g7.1 g10.6 g132 kcal
Olive oil, extra virgin
0 g0 g27 g239 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Prawns, shrimp (raw, peeled)
0.6 g21.6 g1.2 g99 kcal
Zucchini (summer squash, courgette)
3.2 g1.8 g0.5 g26 kcal
Basil, fresh
0 g0 g0 g0 kcal
Total per serving, about 340 g/ 12 oz
9 g31.7 g39.8 g523 kcal

Low-Carb Baked Feta Shrimp PastaPin itFollow us 138.4k

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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