Difference between revisions of "Shrimp and Orzo Casserole"

From Recidemia English
Jump to: navigation, search
Line 47: Line 47:
[[Category:Broth recipes]]
[[Category:Broth recipes]]
[[Category:Feta Recipes]]
[[Category:Feta Recipes]]
[[Category:Diabetic-Friendly Recipes]]
[[Category:Lemon peel Recipes]]
[[Category:Lemon peel Recipes]]
[[Category:Orzo Recipes]]
[[Category:Orzo Recipes]]
[[Category:Tomato Recipes]]
[[Category:Tomato Recipes]]

Revision as of 12:46, 6 April 2012


Orzo is an ideal candidate for a baked pasta dish because it doesn't need to be cooked first; simply cover and cook the casserole for 15 minutes before adding the topping.



  1. Heat oven to 425°F.
  2. Spray 11 x 8-inch (2-quart) baking dish with nonstick cooking spray.
  3. In large saucepan, heat oil over medium heat until warm.
  4. Add garlic, oregano and red pepper; cook and stir 30 to 60 seconds or until fragrant but not colored.
  5. Add tomatoes;mash with potato masher.
  6. Add broth; bring to a simmer.
  7. Stir in orzo, artichoke hearts, lemon peel and black pepper.
  8. Pour into baking dish; cover tightly with foil.
  9. Bake 15 minutes; stir.
  10. Add shrimp; stir to distribute.
  11. Sprinkle with parsley and feta.
  12. Bake, uncovered, an additional 5 to 10 minutes or until orzo is tender and feta starts to melt.


  1. To cook shrimp; place in large saucepan of lightly salted boiling water. Cook 2 to 3 minutes or until shrimp turn pink; drain. Or use frozen, cooked shrimp; thaw shrimp before using.

Nutritional information

Per serving:

  • 290 Calories | 8.5g Total Fat (4.5g Saturated Fat) | 26g Protein | 845 mg Sodium | 27g Carbs | 4g Fiber | 170 mg Cholesterol | 845 mg Sodium