Overall, the dish wasn't bad. However, I plan to make this again with chicken and no shrimp. As I ate this meal, I ended up taking all of the shrimp out and just eating the pasta & spinach mixture. I'm used to eating shrimp with a lighter flavor. The tomato + shrimp flavor overwhelmed me and I can't say I was a big fan. For me, the pasta mixture alone would be a very good meal. Pair with some chicken and it'd please the carnivore in the house.
I used a 13x9 baking pan and the recipe makes a ton! In a 2 person household, we'll be eating a lot of leftovers!
Shrimp with Spinach and Orzo
adapted from Cooking on the Side
Yield: An 13x9 baking dish - divide that amongst the folks eating!
- 2 cups orzo
- 2 tablespoons olive oil, divided
- 1 package (10 oz.) frozen spinach, thawed and squeezed dry
- 1 can (14.5 oz.) diced tomatoes, drained
- 2 cloves garlic, finely chopped
- 1 lb. shrimp, shelled and deveined
- 1 can (28 oz.) crushed tomatoes
- 1 teaspoon oregano
- 8 oz. feta cheese, crumbled
- Preheat oven to 350°F. Lightly grease an 11×15-inch pan (or a 13x9-inch pan).
- Cook orzo according to package directions; drain and toss with 1 tablespoon olive oil. Stir in spinach and drained diced tomatoes. Spoon into prepared pan.
- Cook garlic in remaining oil. Add shrimp; sauté until just pink.
- Add crushed tomatoes and oregano; simmer until slightly reduced.
- Season to taste with salt and pepper. Spoon over orzo mixture; top with cheese.
- Bake 15 minutes or until heated through. Garnish with parsley, if desired. Serve with bread or a side salad.