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Greek Shrimp Penne

Greek Shrimp Penne with Feta and Oregano

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Recipe Details


This recipe is baked ziti’s Greek cousin. We’re using whole-wheat pasta for its sweet, nutty flavor, baking it to bubbly bliss with tender shrimp, two kinds of tomatoes, sweet peppers, and briny feta. Fresh oregano adds an aromatic, earthy touch to every nook and ridge.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 730
  • Protein 42g
  • Total Carb 104g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • oregano
    1/8 ounce
  • mini sweet peppers
    mini sweet peppers
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • whole-wheat penne pasta
    8 ounces
    whole-wheat penne pasta
  • shrimp
    10 ounces
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • tomato purée
    1 container
    tomato purée
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium ovenproof pan
  • aluminum foil


  • Crustacean Shellfish
  • Milk
  • Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Mince oregano leaves, discarding stems. Quarter mini peppers lengthwise, discarding seeds and stems. Peel onion, halve, and thinly slice. Thinly slice garlic.

  2. Cook penne

    Cook penne

    Season boiling water generously with salt. Stir in penne and cook until al dente, about 6 minutes. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.

  3. Sear shrimp

    Sear shrimp

    While pasta cooks, pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer shrimp to a plate and cover with foil to keep warm until Step 5. Wipe pan clean for next step.

  4. Make tomato sauce

    Make tomato sauce

    Return pan from shrimp to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add whole grape tomatoes, mini peppers, and onion. Sauté, stirring, until onion is translucent and tomatoes are softening, 5 minutes. Add garlic and ½ cup tomato purée; cook, stirring and pressing whole tomatoes, until a sauce has formed, 2 minutes. Remove pan from heat. Season with ¼ teaspoon salt and pepper. Save remaining tomato purée for another recipe.

  5. Bake Greek shrimp penne

    Bake Greek shrimp penne

    Add penne, shrimp, half of feta, and half of oregano to pan with tomato sauce, still off heat. Stir to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Sprinkle remaining feta over top in an even layer, then transfer to oven. Bake until shrimp is warmed through and feta is melty, 7-10 minutes.

  6. Plate Greek shrimp penne

    Plate Greek shrimp penne

    Divide Greek shrimp penne between serving plates. Garnish with remaining oregano. Enjoy with a fellow pasta lover!

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