Baked Shrimp and Orzo with Feta and Tomatoes

Name: Baked Shrimp and Orzo with Feta and Tomatoes
Total time: 75 min
Ingredients: 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; Salt; pepper; 1 tablespoon extra-virgin olive oil; 1 red onion, chopped fine; 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 4 garlic cloves, minced; 2 teaspoons minced fresh oregano or ½ teaspoon dried; 2 cups (12 ounces) orzo; Pinch saffron threads, crumbled; 3 cups chicken broth; 1 (14.5-ounce) can diced tomatoes, drained with juice reserved; ½ cup frozen peas; 3 ounces feta cheese, crumbled (¾ cup); 2 scallions, sliced thin; Lemon wedges

www.americastestkitchen.com

Creamy orzo and tender shrimp form the basis of this simple, satisfying Greek-style pasta.

Keywords

Main Courses
Fish & Seafood

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Nonstick skillet
Oven
Stove
Refrigerator
Paper towel
Chef's knife
Cutting board
Wooden spoon
Spatula
Can opener
Colander
Plate

Ingredients

1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
Salt
pepper
1 tablespoon extra-virgin olive oil
1 red onion, chopped fine
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
4 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried
2 cups (12 ounces) orzo
Pinch saffron threads, crumbled
3 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained with juice reserved
½ cup frozen peas
3 ounces feta cheese, crumbled (¾ cup)
2 scallions, sliced thin
Lemon wedges