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Roasted Shrimp and Orzo

  • 480calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, E
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pint(s) grape tomatoes

  2. 3 teaspoon(s) olive oil

  3. 1/8 teaspoon(s) salt

  4. 1/4 teaspoon(s) freshly ground black pepper , divided

  5. 1 1/4 cup(s) whole-wheat orzo

  6. 1 can(s) (15- to 19-ounce)

  7. white kidney beans (cannellini) , rinsed and drained

  8. 12 ounce(s) medium peeled and deveined shrimp

  9. 1 bag(s) (6-ounce)

  10. baby spinach

  11. 2 ounce(s) feta cheese

  12. 1/4 cup(s) packed fresh dill , chopped, plus additional sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil. In prepared pan, combine tomatoes, 2 teaspoons oil, salt, and 1/8 teaspoon freshly ground black pepper. Roast 15 minutes or until tomatoes begin to collapse.

  2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo as label directs; drain and return to pot.

  3. In medium bowl, toss beans, shrimp, 1/8 teaspoon freshly ground black pepper, and remaining 1 teaspoon olive oil. Add to tomato mixture; stir to combine. Spread in single layer and roast 5 minutes longer or until shrimp are opaque throughout.

  4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta, and dill. Transfer to shallow bowls; garnish with dill sprigs.

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