Description
A delightful shrimp orzo dish enhanced with fresh spinach and cherry tomatoes.
Ingredients
Scale
- 1 lb Large shrimp (use fresh or frozen; if frozen, thaw them overnight)
- 2 cloves Garlic (finely minced)
- 2 tbsp Olive oil (extra virgin is ideal)
- 1 cup Orzo pasta
- 4 cups Vegetable broth (using broth instead of water enhances flavor)
- 1 tsp Lemon zest
- 1 cup Cherry tomatoes (halved)
- 2 cups Spinach (fresh or baby spinach)
- 1 Red onion (diced)
Instructions
- Gather your shrimp, orzo pasta, fresh herbs, and vegetables.
- Boil water in a large pot and add the orzo. Cook until al dente, about 8-10 minutes.
- In a separate pan, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- Toss in minced garlic and chopped onions to the shrimp. Sauté for an additional 2 minutes until fragrant.
- Once the orzo is cooked, drain it and add it to the shrimp mixture along with diced tomatoes and spinach. Stir gently to combine for about 3-4 minutes.
- Sprinkle salt, pepper, and fresh herbs like parsley or basil over the dish to taste.
Notes
- This recipe can be served warm or at room temperature.
- Feel free to add other vegetables based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg