Orzo with Shrimp, Spinach, Tomatoes, Olives and Feta

Had some shrimp I needed to use and came up with this.

• 1 lb Orzo, Whole Wheat
• 1 lb Shrimp, Peeled and deveined
• 1 tsp Spanish Paprika, Hot Smoked
• ½ tsp salt
• 3 tbsp lemon juice, Juice of 1 lemon and the zest
• ¼ cup olive oil, also some for sauteing the shrimp
• 8 whole kalamata olives, quartered
• 1 cup baby spinach, packed and chopped
• 8 ounces cherry tomatoes, sliced in half
• 6 ounces Greek Feta, crumbled

For the Shrimp: Mix the 1 tsp. Spanish hot smoked paprika and the 1/2 tsp. salt in a small bowl. Pat the shrimp dry and put them into a small bowl. With your fingers, evenly distribute the spice mixture onto the shrimp.

Heat a small amount of olive oil in a skillet over medium-high heat.
Pour in the shrimp and saute until pink and cooked through.
Remove from the pan and set aside.

Bring a large pot of water to boiling: Add 2 tbsp. salt and the Orzo and cook until just al dent, 8-10 minutes.

Meanwhile: Zest the lemon and measure about 3 tbsp. of juice into a large bowl. Whisk in the 1/4 cup of olive oil and salt and freshly ground pepper to taste.

When the orzo is done drain it into a fine mesh colander, shake out the excess water and dump it into the bowl with the dressing. Mix very thoroughly and add chopped spinach mixing well until spinach begins to wilt. Let cool.

When cool mix in shrimp with accumulated juices, kalamata olives, cherry tomatoes and feta.
Adjust seasoning with salt and freshly ground pepper and serve.

Can be refrigerated and served later.

Source: Tracey Adams | 8 servings

Whole Wheat Penne with Shrimp, Tomatoes, Spinach, Peas and Feta

Tonight for dinner I had some shrimp I'd bought at Costco as well as some baby spinach I needed to use up. This is what I came up with and it turned out so delicious I just had to share it.


Ingredients

2 cups whole wheat penne

12 large shrimp, peeled, deveined and cut in half

2 large garlic, clove, chopped

2 tbsp olive oil

1 large tomato, diced (1 cup)

8 ounces fresh baby spinach, put into colander in sink

1 cup fresh peas*, shelled (optional)

1 tsp smoked Spanish paprika, rounded or to taste

1/2 tsp salt, or to taste

1/4 tsp freshly ground black pepper, or to taste

1/2 cup feta cheese, crumbled, preferably sheeps milk

1/2 cup fresh parsley, chopped

Method

1. Prep all ingredients  Have all ingredients ready to go before you begin cooking and everything will go much more smoothly. 

Peel and devein shrimp then cut them in half crosswise. Peel and chop garlic, chop tomato, chop parsley. Shell peas and measure out a cup. Dump baby spinach into colander.

2. Fill a 6-quart pot with water Bring to a boil. When boiling add a small handful of salt and the pasta*. Set timer for pasta and begin heating olive oil in a large nonstick wok shaped pan.

3. Season shrimp Dump smoked paprika, salt and pepper into bowl large enough to hold shrimp easily and mix together. Next add the shrimp and mix thoroughly until shrimp is evenly coated with seasoning.

4. Saute garlic in olive oil until fragrant and add shrimp. Saute until shrimp is cooked stirring constantly so that garlic doesn't burn. Add tomato and cook stirring until a sauce begins to form. When it does, turn off the heat and just leave the pan on the burner until you're ready to mix it with the pasta.

5. When there are 2 min. left on the timer for the pasta add the shelled raw peas to the pasta.

When the timer goes off dip a cup of the pasta water out (don't worry if you get some peas) and drain the pasta into the colander with the baby spinach.

6. Tip the colander until most of the water is drained and pour the mixture back into the pasta pot. Stir and break up the spinach (I use a pasta fork). Once it's broken up add the shrimp mixture and toss to distribute evenly. Next add the parsley and crumbled feta. Mix it up and put the lid back on the pot. Let stand for 3 min. and serve.

Servings: 4
Nutritional Values per serving:

Calories: 290kcal
Saturated fatty acids: 3.82g
Monounsaturated fatty acids: 5.86g
Polyunsaturated fatty acids: 1.00g
Total fat: 11.35g
Calories from fat: 102
Cholesterol: 39mg
Carbohydrate, by difference: 35.33g
Total dietary fiber: 2.80g
Protein: 11.22g
--
Notes:

I use a gas stove so if you use an electric, do not leave the shrimp mixture on the burner once it is finished cooking.

*I bought shelled English Peas in a bag from Trader Joe's.

*I have found that whole wheat pasta is best if cooked for the lesser amount of time. If the package says 10-12 min. boil it for 10 min. and it will be perfect.

Source: Tracey Adams