Packed with shrimp, artichoke hearts and kalamata olives, this 20-minute pasta recipe showcases the delicious ingredients used in Mediterranean cooking.
Recipe from Family Circle
1 cup orzo pasta
1 pound frozen cooked shrimp, tails removed
1/4 cup fresh lemon juice (2 lemons)
2 tablespoons white vinegar
1 tablespoon honey
1 tablespoon grainy mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil
1/2 red pepper, seeded and chopped
1/4 teaspoon dried oregano
2 cups packed baby spinach
1 13 3/4 ounce can quartered artichoke hearts, drained
12 pitted kalamata olives, cut in half
Bring a saucepan of lightly salted water to a boil. Add orzo; cook 8 minutes. Drain and keep warm.
Heat remaining 1 tablespoon olive oil in a large skillet. Add chopped red pepper and oregano; cook on medium-high heat for 3 minutes, stirring occasionally. Stir in spinach; cook an additional 2 minutes, until wilted. Stir in drained artichoke hearts, olives and thawed shrimp. Heat through. Stir in orzo and lemon juice mixture until well blended. Cook 2 minutes, then transfer to a large serving bowl. Serve warm or at room temperature.
Per Serving: cal. (kcal) 444, Fat, total (g) 17, chol. (mg) 156, sat. fat (g) 2, carb. (g) 45, fiber (g) 2, pro. (g) 24, sodium (mg) 940, Percent Daily Values are based on a 2,000 calorie diet
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