Orzo with Baked Shrimp, Tomatoes and Feta
Prep 10M| Cook 35M | Enjoy in 45M
Shrimp are a great source of protein, and they cook quickly, making them a perfect choice for a weeknight dinner. While the shrimp and tomatoes are cooking in the oven, boil your orzo pasta to save even more time! This meal is packed with protein for a satisfying meal after a long day.
2 tbsp olive oil, divided
1 cup finely chopped red onion
3 cloves minced garlic
1½ cups diced fresh vine-ripened tomatoes
2 tbsp fresh lemon juice
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¼ tsp pepper
1 tsp honey
300 g raw large shrimp, peeled and deveined (thawed, if purchased frozen)
200 g feta cheese, crumbled
3 cups cooked orzo pasta (about 1¼-1½ cups dry orzo)
- Preheat oven to 375°F.
- Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Reduce heat to medium-low and add tomatoes. Cook, stirring occasionally, until mixture is slightly reduced and thickened, about 7–10 minutes.
- Meanwhile, bring a pot of water to a boil. Once boiling, remove from heat.
- Add lemon juice, oregano, red pepper flakes, pepper and honey and stir to combine.
- Spoon half the sauce into a lightly greased small (3-4 cup) baking dish. Place shrimp over top of sauce in a single layer. Spoon remaining sauce over shrimp. Crumble feta over top and drizzle with remaining 1 tablespoon of olive oil.
- Bake until shrimp are just cooked, about 15–20 minutes. Meanwhile, bring pot of water back to a boil and cook orzo according to package directions (about 8 minutes).
- Spoon prawns and sauce over cooked pasta.
- Serve and enjoy!
Note: Alternatively, this dish is also great served with a loaf of crusty bread instead of pasta.
Serves 4 (3/4 cup pasta + 2/3 cup sauce per serving)
Nutritional analysis per serving
19 g fat
25 g protein
45 g carbohydrate (41 g available carbohydrate)
4 g fibre
995 mg sodium