Shrimp and Zoodle Baked Feta Pasta with Garlic Lemon Sauce

Oven-baked feta with zoodles and shrimp takes the viral TikTok baked feta trend and transforms it into a complete, low-carb, keto-friendly meal that’s simple enough for weeknights and pretty enough for company.

Roasting a block of feta with cherry tomatoes creates a silky, tangy sauce you can toss with zucchini noodles instead of pasta, keeping the dish lower in carbs while still feeling indulgent. With just a handful of ingredients and quick cooking times, this recipe delivers maximum flavor with minimal fuss.

Ingredients and Substitutions

Essential ingredients:

• Feta cheese — Use a whole-fat block for the creamiest sauce. Low-fat varieties can become grainy.
• Grape or cherry tomatoes — Roasting brings out their sweetness and helps them burst to form the sauce. The recipe uses about 2 pints, but you can use one package if you prefer a less tomato-forward result.
• Extra virgin olive oil — Coats the tomatoes for roasting and helps emulsify the sauce. You can reduce it slightly, but the sauce may be less creamy; if trimming oil, add more vegetables or watch serving size to stretch the sauce.
• Zucchini — Spiralized into zoodles to replace pasta. Other low-carb options include spaghetti squash or a low-carb pasta. You can also do a mix: half pasta, half zoodles.
• Shrimp — Quick-cooking protein that pairs well with the creamy tomato-feta sauce. If you prefer, substitute chicken or fish.
• Garlic — Pressed or minced and tossed with the tomatoes before roasting. You can also roast whole cloves with the tomatoes and mash them into the sauce for a milder, sweeter garlic flavor.

Finish with fresh basil if available.

Directions

This dish is three components in one: the baked feta-tomato sauce, zucchini noodles, and cooked shrimp. Make them concurrently to save time.

Baked feta and tomatoes

1. Preheat oven to 400°F (200°C).
2. Place grape or cherry tomatoes in a large glass baking dish. Toss with about 1/4 cup olive oil and the pressed garlic.
3. Set an 8-ounce block of feta in the center and drizzle roughly 2 tablespoons olive oil over the top.
4. Bake 30–35 minutes, until tomatoes are bursting and feta is soft and lightly browned.
5. Remove from oven and use a spoon to break up the tomatoes and cream them together with the feta into a sauce.

Spiralized zucchini (zoodles)

Spiralize zucchini into long strands with a handheld spiralizer or peeler. You can use them raw or briefly sautéed:

• For raw zoodles: stir thin strands directly into the hot feta-tomato sauce so they warm and become crisp-tender.
• For sautéed zoodles: heat 1 teaspoon olive oil in a skillet over medium-high heat, cook the zoodles 3–4 minutes until they reach your desired tenderness, then set aside and keep warm.

Shrimp

Cook the shrimp while the feta bakes. This is quick and simple:

1. Heat 1–2 tablespoons olive oil or a bit of butter in a large skillet over medium-high heat.
2. Toss the shrimp with a little oil, arrange them in a single layer, and cook 3–4 minutes on the first side.
3. Flip and cook another 3–4 minutes until shrimp are pink and opaque. Avoid overcooking.

When everything is ready, stir the cooked shrimp and zoodles into the baked feta-tomato sauce. Garnish with fresh basil and serve.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, or microwave in 30-second intervals, stirring between intervals so the sauce heats evenly. Zoodles can soften when reheated, so reheat briefly to preserve texture.

More zucchini and shrimp dinner ideas

If you enjoy this dish, try other zucchini-noodle and shrimp combinations for quick, healthy dinners. Variations with garlic, lemon, or Parmesan pair beautifully with seafood.

📋 Recipe

Baked Feta Pasta with Zoodles and Shrimp

Oven-baked feta pasta with zoodles and shrimp turns the viral TikTok recipe into a complete, low-carb, keto-friendly meal.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6

Author: Marjory Pilley

Equipment

• Handheld spiralizer (optional)

Ingredients

• 2 pints grape or cherry tomatoes
• 1/2 cup extra virgin olive oil, divided
• 3 garlic cloves, pressed
• 8 ounces feta cheese block, whole fat
• 1 pound zucchini, spiralized
• 1 pound shrimp, peeled and deveined
• 1/4 cup fresh basil, optional

Instructions

1. Preheat oven to 400°F.
2. Place tomatoes in a large glass baking dish. Toss with 1/4 cup olive oil and the garlic.
3. Set the feta block in the center and drizzle about 2 tablespoons olive oil over the top.
4. Bake 30–35 minutes until tomatoes burst and feta softens and browns slightly.
5. While the feta bakes, spiralize the zucchini and cook the shrimp.
6. For thin zoodles: stir them directly into the hot sauce at serving time. For firmer zoodles: sauté in 1 teaspoon olive oil for 3–4 minutes.
7. Heat 2 tablespoons olive oil in a skillet, toss the shrimp with oil, arrange in a single layer, and cook 3–4 minutes per side until pink and cooked through.
8. Remove the baked feta and tomatoes from the oven and stir to combine into a creamy sauce.
9. Stir in the zucchini noodles and shrimp. Garnish with basil if desired and serve.

Notes

Leftovers keep up to 3 days refrigerated. Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring between heats.

Nutrition (per serving)

Calories: 378 | Carbs: 11 g | Protein: 23 g | Fat: 27 g