Mediterranean Shrimp

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
Mediterranean Shrimp
5 mins
  • 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
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Bring a saucepan of lightly salted water to a boil. Add orzo; cook 8 minutes. Drain and keep warm.
Thaw shrimp in cool water and drain. Remove tails. In a bowl, whisk together the lemon juice, vinegar, honey, mustard, salt and pepper. While whisking, pour in 3 tablespoons of the olive oil. Set aside.
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.

nutrition information

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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