Shrimp & Orzo

Shrimp & Orzo might be just the main course you are searching for. One portion of this dish contains about 31g of protein, 13g of fat, and a total of 478 calories. This recipe serves 8. For $3.34 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user noone. Head to the store and pick up feta cheese, orzo pasta, shrimp, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Similar recipes are Shrimp & Orzo, Shrimp & Orzo, and Shrimp & Orzo.

Servings: 8

 

Ingredients:

28 oz. can diced tomatoes, drained

3/4 c. dry white wine

1 fennel bulb, chopped, reserving about 2 T. of the feathery fennel fronds for garnish

6 oz. package of crumbled feta cheese

2 T. chopped fresh parsley, divinded

6 loves of garlic, minced

lemon wedges, for serving

2 c. low-sodium chicken broth

3 T. extra-virgin olive oil

1 Onion, finely diced

4 t. chopped fresh oregano (1 t. dried can be subbed)

1 lb. orzo pasta

3/4 t. crushed red pepper flakes

Salt & Pepper

1 1/2 lb. large shrimp, peeled, deveined and patted dry

2 1/2 c. water

Equipment:

baking pan

oven

dutch oven

Cooking instruction summary:

  1. Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.
  2. Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering. Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes. Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.
  3. Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma. Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute. Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.
  4. After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley. Transfer to the prepared baking dish, sprinkle with the feta. Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds. Serve with lemon wedges.

 

Step by step:


1. Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.

2. Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering.

3. Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes.

4. Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.

5. Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma.

6. Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute.

7. Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley.

8. Transfer to the prepared baking dish, sprinkle with the feta.

9. Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds.

10. Serve with lemon wedges.


Nutrition Information:

Quickview
477k Calories
31g Protein
12g Total Fat
56g Carbs
26% Health Score
Limit These
Calories
477k
24%

Fat
12g
19%

  Saturated Fat
4g
27%

Carbohydrates
56g
19%

  Sugar
7g
9%

Cholesterol
233mg
78%

Sodium
1268mg
55%

Alcohol
2g
13%

Get Enough Of These
Protein
31g
63%

Selenium
80µg
115%

Manganese
1mg
61%

Phosphorus
422mg
42%

Copper
0.66mg
33%

Calcium
312mg
31%

Vitamin K
27µg
27%

Iron
4mg
26%

Zinc
3mg
24%

Vitamin C
19mg
24%

Magnesium
94mg
24%

Vitamin E
3mg
21%

Potassium
731mg
21%

Fiber
5g
21%

Vitamin B6
0.41mg
21%

Vitamin B3
3mg
20%

Vitamin B2
0.32mg
19%

Vitamin B12
1µg
17%

Folate
51µg
13%

Vitamin B1
0.18mg
12%

Vitamin A
487IU
10%

Vitamin B5
0.97mg
10%

covered percent of daily need
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