Shrimp Orzo Bake is a delicious dinner, served with a salad. I love the creaminess of the orzo with the spinach, zucchini, and sun dried tomatoes. I like olives but would omit them next time and instead serve them on the side for those that really enjoy good Kalamata olives.
One Pan Mediterranean Shrimp Orzo Bake
INGREDIENTS:
- 1½ lbs wild shrimp, shelled + deveined
- 2 tbps olive oil
- 2 cups orzo pasta, uncooked
- 1 small zucchini, coarsely grated
- 5 oz sun dried tomatoes, chopped
- 1/2 cup Kalamata olives
- 4 cloves garlic, minced
- 3 cups low sodium chicken broth
- 1 tsp Italian herb blend
- 1/2 tsp onion powder
- salt + pepper, to taste
- 2 oz baby spinach, rough chop
- 7 oz feta cheese, crumbled
DIRECTIONS:
- Preheat oven to 425℉.
- Using a paper towel, blot your shrimp dry. Lightly coat shrimp in 1 tbs olive oil, season with salt, garlic powder, onion powder and Italian herb blend.
- In a 9×13 inch baking pan, add in the olive oil, orzo, zucchini, sun dried tomatoes, olives, garlic, broth, Italian herb blend, onion powder, salt, pepper and mix together until combined. Next, cover with parchment paper and aluminum foil and bake for 20 minutes. Then, take it out of the oven, uncover, add in the spinach and feta and mix until incorporated. Top with the shrimp and pop back in the oven for 8-10 minutes uncovered. Stir it all together and serve with fresh lemon juice and basil or parsley.
Recipe from HungryHappens
Fork Lore 