Mediterranean Shrimp and Orzo

A delightful one-pot pasta featuring tender orzo, juicy shrimp, cherry tomatoes, spinach, and feta cheese, all tossed in a bright lemon-herb sauce.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $5.80/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• High-Fiber
• Low-Fat

Tags

• one-pot
• quick
• savory
• fresh
• classic
• healthy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1.5 cup orzo pasta (uncooked)
• 3 cup chicken broth (low sodium)
• 1 pint cherry tomatoes (halved)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt (kosher)
• 0.25 teaspoon black pepper (freshly ground)
• 1 pound shrimp (large, raw, peeled, deveined)
• 5 ounce fresh spinach
• 0.5 cup feta cheese (crumbled)
• 2 tablespoon fresh lemon juice

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or deep skillet over medium heat.
2. Add the chopped yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Add the orzo pasta, chicken broth, halved cherry tomatoes, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally, until the orzo is almost tender and most of the liquid is absorbed.
4. Stir in the raw shrimp and fresh spinach. Cook, uncovered, for 3-5 minutes, or until shrimp turn pink and opaque and spinach is wilted.
5. Remove from heat. Stir in the crumbled feta cheese and fresh lemon juice. Serve immediately.

Notes

A sprinkle of red pepper flakes can be added for a little heat.

Nutrition (per serving)

• Calories: 493
• Protein: 37.5 g
• Carbohydrates: 67 g
• Fat: 9 g
• Fiber: 9.3 g
• Sodium: 1360 mg
• Saturated Fat: 2.8 g
• Sugar: 6.1 g
• Cholesterol: 170 mg