Step 1

In a 9x13 baking dish, place the feta cheese and Boursin cheese in the center.

Step 2

Scatter the following ingredients evenly around the cheese in the dish:

Step 3

2¼ cups cherry tomatoes

Step 4

¼ of a small red onion, diced

Step 5

4 cloves garlic, minced

Step 6

Zest of 1 lemon

Step 7

2 oz julienned sun-dried tomatoes

Step 8

In a measuring cup or small bowl, whisk together:

Step 9

⅓ cup extra virgin olive oil

Step 10

Juice of 1 lemon

Step 11

1½ tablespoons sun-dried tomato oil (from the jar)

Step 12

1 tsp salt

Step 13

1 tsp black pepper

Step 14

½ tsp crushed red pepper flakes

Step 15

1 tsp Dijon mustard

Step 16

1 tbsp honey

Step 17

Pour the marinade evenly over the cheese and vegetables in the baking dish.

Step 18

Bake uncovered at 400°F for 30–35 minutes.

Step 19

While the cheese and veggies bake, cook fusilli pasta in salted water until al dente. Drain and set aside.

Step 20

Pat 1 lb of large shrimp dry with paper towels.

Step 21

Season simply with salt and pepper on both sides. Make sure tails are removed and shrimp are deveined.

Step 22

After the first 30–35 minutes of baking, remove the dish from the oven and scatter the seasoned shrimp evenly over the top.

Step 23

Return to the oven and bake for an additional 10–12 minutes, until the shrimp are pink and fully cooked.

Step 24

Remove from the oven and gently stir everything together—cheeses, tomatoes, shrimp, and all that marinade-y goodness.

Step 25

Add the drained fusilli pasta and toss to coat. (Note: You can cook a full pound of fusilli pasta and add it but it just won't be as salty.)

Step 26

Finish with a generous handful of chopped fresh basil. Serve warm.