Shrimp Saganaki with Orzo: The Perfect Mediterranean Flavor Explosion!

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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