Ingredients Jump to Instructions ↓

  1. 2 Frozen spinach - (10 oz ea) - thawed

  2. 8 oz 227g Medium shrimp - peeled, deveined

  3. 8 oz 227g Bay scallops

  4. 1 1/2 cups 355ml Orzo pasta

  5. 3 tablespoons 45ml Pine nuts

  6. 3 tablespoons 45ml Olive oil

  7. 6 Garlic cloves - minced or pressed

  8. 3/4 cup 109g / 3.8oz Shredded Parmesan cheese

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Drain the spinach in a colander and press it with the back of a spoon or squeeze it to remove liquid. (You should have about 1 1/2 cups spinach.) Set aside.

  2. Bring 2 quarts of water to a boil in a medium saucepan. Add the shrimp and scallops, cover and let sit off the heat until the seafood is opaque in the center, about 8 minutes. With a slotted spoon, transfer the seafood to a bowl and cover to keep warm.

  3. Return the water to a boil and stir in the orzo with 1 teaspoon of salt, if desired. Boil uncovered until tender, 8 to 10 minutes. Drain. Cover and set aside if not yet ready to use.

  4. Meanwhile, heat a large saucepan over medium heat. Add the pine nuts and cook, stirring often, until golden, about 6 minutes. Pour from the pan and set aside.

  5. Heat the oil in the pan, add the garlic and cook until tender, about 1 minute. Add the spinach and orzo and stir until heated through. Stir in the seafood, pine nuts and cheese. Season to taste with salt and pepper and serve.

  6. This recipe yields 6 servings.


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