Greek Shrimp, Spinach, and Orzo Pasta

Write Review

4
Servings

10m
Prep Time

15-20m
Cook Time

25m
Ready In

Recipe: #4835

March 06, 2012

recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

"I came up with this recipe the other night - basically to use up ingredients, but it turned out so good, I thought I would share. First, it is very quick to prepare, easy, and healthy. And the recipe is very flexible in that, you can add more or less of any of the ingredients in this recipe. Serve with soup to start (maybe a roasted tomato, or potato) and finish with fresh fruit for a light dinner. This is equally as good cold or room temp."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (455.4 g)
Calories 738.4
Total Fat - 20.3 g
Saturated Fat - 8.8 g
Cholesterol - 55.7 mg
Sodium - 2123.6 mg
Total Carbohydrate - 121.2 g
Dietary Fiber - 9.8 g
Sugars - 61 g
Protein - 19.9 g
Calcium - 172 mg
Iron - 2.4 mg
Vitamin C - 27.4 mg
Thiamin - 0.6 mg

Step 1

Vegetables ... This doesn't take very long to prepare, so make sure you get all the vegetables ready before you start the pasta. Add the olives, artichokes, tomatoes, onion, capers, and Greek seasoning to a large bowl, and gently toss.

Step 2

Pasta, Shrimp and Spinach ... Fill a large pot with water; and make sure it is a large pot - you will be cooking the shrimp and the pasta in this pot. Bring the water to a boil and add the pasta, and cook according to package directions - Orzo only takes 8-10 minutes. After 5 minutes, add in your shrimp right to the pasta; the shrimp will only take 3-4 minutes to cook. The shrimp and the pasta should be done at the same time. Remove from the heat, add the spinach and just mix to combine. Then, drain, and add to the vegetables and mix well. The spinach will wilt just with the heat of the orzo and shrimp.

Step 3

Finish ... Add the Feta cheese (save a little for the garnish), pepper, and about 1/4 cup of the reserved marinade from the artichokes. You may want to add all of it, but start out with a little, you can always add more. Toss lightly; and finish with a garnish of Feta and parsley. Serve and ENJOY!