This baked shrimp and pasta dinner is proof that simple doesn’t have to mean boring. Creamy orzo, feta and cooked-to-perfection shrimp are the stars of this Mediterranean-inspired dinner that’s begging to be part of your weeknight lineup.MORE+LESS-
cloves garlic, finely chopped
teaspoon dried oregano leaves
teaspoon crushed red pepper flakes
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
oz uncooked orzo or rosamarina pasta (1 1/4 cups), cooked and drained as directed on package
lb uncooked deveined peeled large shrimp, tail shells removed
tablespoons lemon juice
oz feta cheese, crumbled
tablespoons finely chopped Italian (flat-leaf) parsley
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Add onion; cook and stir about 5 minutes or until softened. Add garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the oregano and pepper flakes; cook 2 minutes. Add tomatoes and wine; cook 3 minutes. Add cooked orzo; stir to combine. Pour mixture into baking dish.
In medium bowl, mix shrimp and remaining 2 tablespoons oil, the lemon juice, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
Place shrimp on top of pasta in baking dish. Scatter feta cheese on top. Bake 25 to 30 minutes or until heated through and shrimp is pink and opaque. Garnish with parsley.
- Shrimp comes in a variety of sizes. Shrimp labeled “large,” as is required for this recipe, usually contains 25 to 30 shrimp per pound.
- If you wish, you can also garnish the dish with 1/4 cup of toasted pine nuts, in addition to the parsley.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.