Mediterranean Shrimp
Recipe from Family Circle

Packed with shrimp, artichoke hearts and kalamata olives, this 20-minute pasta recipe showcases the delicious ingredients used in Mediterranean cooking.



by 7  people


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Servings: 4
Prep Time: 5 mins
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Ingredients
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    1   cup 
    orzo pasta
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    1   pound 
    frozen cooked shrimp, tails removed
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    1/4  cup 
    fresh lemon juice (2 lemons)
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    2   tablespoons 
    white vinegar
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    1   tablespoon 
    honey
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    1   tablespoon 
    grainy mustard
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    4   tablespoons 
    olive oil
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    1/2  
    red pepper, seeded and chopped
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    1/4  teaspoon 
    dried oregano
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    2   cups 
    packed baby spinach
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    1  13 3/4 ounce can 
    quartered artichoke hearts, drained
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    12   
    pitted kalamata olives, cut in half

Directions
1.
Bring a saucepan of lightly salted water to a boil. Add orzo; cook 8 minutes. Drain and keep warm.
2.
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.
3.
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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