Creamy Shrimp Sun-dried Tomato Pasta (with Feta!)

This Creamy Shrimp Sun-Dried Tomato Pasta is the perfect weeknight dinner when you want something that feels a little fancy… but is secretly very easy. What I love about this One Pan dinner is that it tastes restaurant-worthy without a complicated sauce.

I love making this when I want a low-effort dinner that still feels special...and it makes great leftovers. It's the perfect dinner for a girls night or at home date night. It’s easy to switch up with different herbs, cheese, proteins, or swap the pasta shape.

If you like this dish, you should try my Tuscan Tortellini Soup,Chicken and Broccoli Pasta Bake, or my Hawaiian Chicken Sheet Pan Dinner

Why You Will Love This Dinner

Easy cooking: The shrimp cooks right in the pasta water.

Healthy ingredients: Lean protein, fresh herbs, and simple Mediterranean flavors.

Quick fancy dinner: Perfect for entertaining or date night

Ingredients

Feta cheese: Softens into a creamy, salty sauce when tossed with hot pasta.

Sun-dried tomatoes in oil: Add richness and deep, concentrated flavor.

Capers: Bring bright, briny contrast.

Garlic: Adds warmth and depth.

Salt and black pepper: Simple seasoning that enhances everything.

Rigatoni: Holds onto the creamy feta mixture beautifully.

Raw shrimp: Quick-cooking, high-protein, and naturally sweet.

Grape tomatoes: Add freshness and balance the salty feta.

Fresh basil: Brightens the entire dish.

Fresh parmesan: For finishing and extra savory flavor.

Substitutions and Variations

Use a different pasta: Penne, fusilli, or spaghetti all work.

Swap shrimp: Try grilled chicken or even white beans.

Make it spicy: Add red pepper flakes.

Lighten it up: Use reduced-fat feta.

Add greens: Toss in spinach or arugula at the end.

How to make Creamy Shrimp Sun-Dried Tomato Pasta

Marinate the feta mixture: In a bowl, combine cubed feta, sun-dried tomatoes, garlic, salt, and black pepper. Cover and let stand for 30 minutes.

Cook pasta: Bring a large pot of salted water to a boil and cook rigatoni according to package directions.

Add shrimp: Two minutes before the pasta is al dente, add shrimp directly to the boiling pasta water. Cook until shrimp are pink and opaque (about 2 minutes).

Reserve pasta water: Before draining, reserve ¼ cup pasta water.

Combine: Drain pasta and shrimp and return immediately to the pot. Toss with feta mixture so it softens and becomes creamy.

Finish: Stir in halved grape tomatoes, chopped basil, capers, a splash of reserved pasta water (if needed), fresh parmesan, and cracked pepper.

Serve immediately with extra parmesan.

Tips and Notes

Don’t skip reserving pasta water! It helps create a silky sauce.

Toss immediately while everything is hot so the feta melts slightly.

If your feta is very firm, crumble it instead of cubing.

This dish is best served fresh, but leftovers are still delicious.

Recipe FAQs

Can I make this ahead?
You can prep the feta mixture ahead of time, but for best texture, cook the pasta and shrimp fresh.

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before adding to the pasta water.

Is this very salty?
Feta and capers are naturally salty, so taste before adding extra salt.

Serving Suggestions

Serve with a simple arugula salad.

Pair with roasted broccoli or asparagus.

Storage and Reheating Instructions

Storage:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating:
Warm gently on the stovetop with a splash of water or in the microwave.

Tips:
Add a drizzle of olive oil before reheating to refresh the texture.