Athenian Orzo

I get super excited when I find a relatively healthy recipe that is delicious and has a large serving size. It is literally the best of both worlds. It appeals to the “healthier” me while simultaneously appealing to my inner fattie.

I knew just by looking at this recipe that it would be delicious and it totally was. At 400 calories per serving (well a little more than 400 because I added a little more cheese) it is a fantastic healthy weeknight dinner. Plus it finishes in the oven which is my favorite type of dinner because it gives me time to clean up, which saves me from the dreaded after dinner clean up. Do yourself a favor. Give this a try, it comes together very quickly and tastes amazing!



Athenian Orzo

Slightly Adapted from: Eating Well
Serves 4

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
2 large tomatoes, chopped (canned diced tomatoes would work here as well, but fresh tastes so much better!)
3 tablespoons chopped fresh parsley, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 pound medium shrimp, (30-40 per pound), peeled and deveined
1 cup orzo
3/4 cup crumbled feta cheese

Preparation

Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
Bake, uncovered, until the feta is bubbly, about 10 minutes.

 

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9 Responses to Athenian Orzo

  1. Terah says:

    i agree with the increase in cheese. I try not to deviate too much the first go around but that was the concensus at our house as well. I used the canned petite diced tomato the first time but will use the fresh next time!

  2. This sounds fabulous. Sounds very similar to a roasted shrimp with tomatoes and feta dish I make, but I love the addition of orzo to the mixture.

  3. Jessy
    Just leaving a message that you have been tagged in a get to know your fellow bloggers better game 😀 I really enjoy your blog and I thought it would be fun!

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  5. Katie says:

    I made this last night and my family loved it! This is a simple recipe for busy weeks, but delicious enough for company! This goes in the rotation for sure. Thanks for sharing.

  6. Pingback: Athenian Orzo

  7. Terah says:

    making this AGAIN tonight my friend! Using the Aborio Rice to make it gluten free. Nom NOM I LOVE the recipes you post…REAL and TASTY

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