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!
Slightly Adapted from: Eating Well
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
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.