Garlic-Butter Shrimp and Orzo Bake
Tender orzo pasta baked with plump shrimp, cherry tomatoes, baby spinach, and crumbled feta cheese in a savory garlic herb sauce.
- Prep: 20 min
- Cook: 25 min
- Total: 45 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $4.67/serving
Dietary
- Nut-Free
- Egg-Free
- Soy-Free
- Pescatarian
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
- Low-Calorie
Tags
- bake
- fresh
- comfort food
- tangy
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 cup orzo pasta (dried)
- 2 cup cherry tomatoes (halved)
- 2 cup baby spinach (fresh)
- 0.5 cup feta cheese (crumbled)
- 2 tablespoon olive oil (extra virgin)
- 3 clove garlic (minced)
- 1 teaspoon dried basil (dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat oven to 400 degrees F. In a 9x13 inch baking dish, combine 1 cup dried orzo pasta, halved cherry tomatoes, minced garlic, dried basil, 1 tsp salt, 1/2 tsp black pepper, 2 tablespoons olive oil, and 2 1/2 cups hot vegetable broth or water.
- Cover tightly with aluminum foil and bake for 15 minutes until orzo is almost tender and has absorbed most liquid.
- Remove dish from oven, stir in fresh baby spinach, and arrange 1 lb raw shrimp evenly over the top. Sprinkle crumbled feta cheese across the dish.
- Return uncovered dish to oven and bake for 10 minutes until shrimp turn pink and opaque with an internal temperature of 145 degrees F. Rest 5 minutes before serving.
Notes
Orzo holds up remarkably well when reheated.
Nutrition (per serving)
- Calories: 373
- Protein: 30.1 g
- Carbohydrates: 39.6 g
- Fat: 12 g
- Fiber: 4 g
- Sodium: 905 mg
- Saturated Fat: 3.3 g
- Sugar: 2.8 g
- Cholesterol: 170 mg