Greek Shrimp with Orzo
Pasta and shrimp with a Mediterranean flair. Totally tasty!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 1/2 teaspoons extra virgin olive oil
- 1 small onion (chopped)
- 1/2 tsp minced garlic
- 1/4 dry white wine
- 28 ounces diced tomatoes (1 can)
- 2 tablespoons dried parsley flakes (divided)
- 1 tablespoon capers (drained)
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- Pepper to taste
- 1 pound medium shrimp (2 bags)
- 1 cup orzo
- 1/2 cup feta cheese crumbles
Preheat oven to 475 degrees. Spray a large baking pan with cooking spray.
Cook orzo in boiling water, 8-10 minutes until just tender. Drain.
Heat the olive oil in a large skillet. Add the onion and garlic and cook until the onion is translucent, about 4-5 minutes. Add the wine and cook for another minute.
Add the tomatoes, 1 tablespoon of parsley flakes, the capers, basil, salt, and pepper, and cook for about 5 minutes.
Add the shrimp and cook until pink.
Mix the orzo into the skillet with the shrimp, then transfer entire mixture into the baking dish.
Sprinkle with the feta cheese and remaining parsley flakes.
Bake about 10 minutes so the feta gets melty.
Calories: 402kcal | Carbohydrates: 41g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 302mg | Sodium: 1466mg | Potassium: 659mg | Fiber: 3g | Sugar: 8g | Vitamin A: 330IU | Vitamin C: 26.4mg | Calcium: 351mg | Iron: 5.5mg