Baked Feta Pasta with Shrimp and Spinach

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the about 225 g Feta cheese block in the center of a 22.86 × 33.02 cm baking dish. Arrange the 2 cups of Cherry tomatoes around the feta.
3. 3Mince the 3 cloves of Garlic. Drizzle 2 tablespoons of Olive oil over the feta and tomatoes. Sprinkle the minced 3 cloves of Garlic, 1/4 teaspoon of Red pepper flakes, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper evenly over the ingredients in the baking dish.
4. 4Bake the dish in the preheated oven at about 205°C (200°C) for 20 to 25 minutes. The dish is done when the about 225 g Feta cheese block is softened and the 2 cups of Cherry tomatoes are blistered and slightly burst.
5. 5While the feta and tomatoes are baking, fill a large pot with water and bring it to a rolling boil over high heat. Add the about 450 g of Gluten-free pasta to the boiling water and cook for 8 to 12 minutes, or until the pasta is tender but still firm to the bite (al dente). Drain the cooked pasta thoroughly and set it aside.
6. 6While the feta and tomatoes are baking, heat the remaining 1 tablespoon of Olive oil in a large skillet over medium heat. Add the about 450 g of peeled and deveined Shrimp to the skillet and cook for 2 to 4 minutes, flipping once, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 63°C. Add the about 142 g of Spinach to the skillet with the cooked shrimp and cook for 1 to 2 minutes, stirring occasionally, until the spinach is completely wilted.
7. 7Carefully remove the baking dish from the oven. Using a fork, mash the softened about 225 g Feta cheese block directly in the baking dish. Add the cooked about 450 g of Shrimp and about 142 g of Spinach mixture to the baking dish and stir well to combine with the mashed feta and tomatoes. Add the drained about 450 g of Gluten-free pasta to the baking dish and toss everything together until the pasta is evenly coated with the sauce. Serve immediately.

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