Orzo with Shrimp
4 servings (could easily be doubled or halved)
Ingredients:
1 1/2 T olive oil
1 garlic clove, minced
1 lb. shrimp, peeled
1 c whole wheat orzo
juice and zest from 1 lemon
1/8 t salt
1/4 t pepper
1 oz. feta cheese
1 oz. spinach leaves
1/8 c red onion
1/4 c kalamata olives
Start by heating olive oil in a non-stick pan over medium-low heat. Add garlic and cook for about 30 seconds. Add shrimp in a single layer and turn only once, cooking for about 2 minutes on each side. Meanwhile, boil water in a pot and add orzo. Bring water back to a boil and cook for about 10 minutes. While orzo is still hot, add spinach so it begins to wilt. Mix in salt and pepper. Spoon orzo and spinach onto 4 plates. Divide shrimp evenly and put on top of orzo. Top each plate evenly with feta, red onion, and olives. Squeeze lemon juice over each serving and top with zest. Enjoy!
- This dish is great served warm or cold. If you're going to have it cold, cook orzo and shrimp ahead of time and refrigerate until you are ready to add other ingredients.
- When you're cooking shrimp, try not to move it around too much and be careful not to overcook. It will get chewy if you do!
- To measure the spinach and feta, I use a kitchen scale. I found a digital one that was very inexpensive and I use it all the time.
- If you can't find whole wheat orzo, you could substitute other whole wheat pasta or use regular orzo (non-whole wheat pasta won't kill you this one time). I actually ordered mine off Amazon because I couldn't find it locally. Remember, if you're using the portion fix meal plan, make sure to measure your orzo cooked so you get the right yellow count.
cardio
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