Creamy Orzo With Spinach And Shrimp Recipes

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
• Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
• Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
• Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Steps:

• Saute garlic and orzo in butter 3-4 minutes until golden brown. Stir in water and half and half. Cover and let simmer 20 minutes, stirring occasionally. Stir in parmesan, shrimp and basil. Remove from heat, cover and let stand 5 minutes before serving. Reheats really well, and is even better the second day.

Steps:

• In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
• In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
• Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
• Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
• Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain and return to the pot Meanwhile, preheat the oven to 400 degrees. Use a teaspoon of the oil to brush the inside of a medium baking sish (glass or ceramic) Coarsely chop the spinach. Stir in 1 tablespoon of the oil into the pot with the pasta, then add the spinach and the Parmigiano-Reggiano cheese. Crumble in half the feta. Transfer the pasta mixture to the bottom of the prepared baking dish; cover with aluminum foil to keep warm. Cut the garlic into very thin slices. Heat a tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook for about a minute, stirring, only until they start to turn opaque; the shrimp will finish cooking in the oven. Nestle the shrimp into the cooked orzo. Coarsely chop the tomatoes, reserving their resulting juices. Heat the remaining oil in the same skillet used to cook the shrimp, over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomatoes and their juices, the wine, oregano and crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally to form a slightly thickened sauce. Coarsely chop the parsley, then stir it into the sauce. Remove from the heat. Taste, and season with salt and pepper as needed. Spoon the sauce over the shrimp and orzo. Transfer to the oven; bake for about 10 minutes, until the shrimp are cooked through. Sprinkle with the remaining feta. Serve hot.