INGREDIENTS
1 pound 16/20 shrimp, peeled and deveined
Extra-virgin olive oil
Kosher salt and freshly-cracked black pepper, to taste
½ cup orzo pasta
½ yellow onion, diced
½ red bell pepper, diced
4 cloves garlic, finely chopped
1/2 teaspoon dry oregano
¼ teaspoon red pepper flakes
½ cup white wine, substitute fish stock or water
14 ounces Crushed tomatoes
1 tablespoon finely-chopped fresh parsley
¼ cup crumbled feta cheese
INSTRUCTIONS
1. In a bowl, combine the shrimp with 1 tablespoon olive oil, ¼ teaspoon salt and 1/8 teaspoon black pepper. Toss to coat, cover and refrigerate until ready to cook. This step can be done up to 4 hours in advance.
2. Bring a 3-quart pot of water to a boil. Season the water with 1 tablespoon of salt and add the orzo. Cook until al-dente, around 9 minutes, drain the pasta then return it back to the pot. Add 1 tablespoon of olive oil and stir to coat to prevent the orzo from sticking to one another. Cover with a lid and set aside.
3. While the orzo cooks, preheat a separate frying pan over medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the onion and bell pepper, season with a pinch of salt and cook, stirring regularly, until the onion is soft and translucent, around 5 minutes. Add the garlic, oregano and red pepper flakes and cook, stirring, until the garlic is fragrant, around 1 minute. Add the white wine and cook, stirring, until the liquid has reduced in volume by at least ¼, around 3 minutes. Add the tomatoes and cook, stirring regularly, until the liquid volume has reduced in volume by ¼, around 4 minutes. Taste the sauce for seasoning and adjust with salt and pepper as desired. If the sauce has dried out, lengthen it with a splash of white wine or water.
4. Arrange the shrimp in a single layer over the tomato sauce and simmer for 3 minutes. Remove the pan from the heat, cover it with a lid and cook until the shrimp are pink on the outside and opaque in the center, around 3 more minutes.
5. Garnish the pan with the crumbled feta and fresh parsley and serve with the orzo.
Nutrition
Calories: 487kcal, Carbohydrates: 50g, Protein: 58g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 382mg, Sodium: 761mg, Potassium: 1448mg, Fiber: 7g, Sugar: 12g, Vitamin A: 1689IU, Vitamin C: 63mg, Calcium: 347mg, Iron: 5mg
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7 Comments
Orzo is an underrated pasta!
Yummy 😋
Delicious
everything looks great but the cheese
I really need to try Orzo
I’d use less salt but other than that it looks great!
Might give it try
Ángel y Pantomima. Amigos PoZiempre