Ingredients:
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled
Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.
Serves: 10 (small portions maybe) Personal Note: I serve this in shallow soup bowls.
Submitted by: Kusha Keenan
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