One Pan Mediterranean Shrimp Orzo Bake
This creamy shrimp orzo bake is packed with Mediterranean flavors. This gourmet dish comes together in one pan for easy cleanup!
Equipment
Ingredients
- 1½ lbs wild shrimp, shelled + deveined
- 2 tbs olive oil
- 2 cups orzo pasta, uncooked
- 1 small zucchini, coarsely grated
- 5 oz sun dried tomatoes, chopped
- 1/2 cup Kalamata olives
- 4 cloves garlic, minced
- 3 cups low sodium chicken broth
- 1 tsp Italian herb blend
- 1/2 tsp onion powder
- salt + pepper, to taste
- 2 oz baby spinach, rough chop
- 7 oz feta cheese, crumbled
Optional Garnish: light drizzle of olive oil, lemon juice, chopped basil or parsley
Instructions
- Preheat oven to 425℉.
- Using a paper towel, blot your shrimp dry. Lightly coat shrimp in 1 tbs olive oil, season with salt, garlic powder, onion powder and Italian herb blend.
- In a 9x13 inch baking pan, add in the olive oil, orzo, zucchini, sun dried tomatoes, olives, garlic, broth, Italian herb blend, onion powder, salt, pepper and mix together until combined. Next, cover with parchment paper and aluminum foil and bake for 20 minutes. Then, take it out of the oven, uncover, add in the spinach and feta and mix until incorporated. Top with the shrimp and pop back in the oven for 8-10 minutes uncovered. Stir it all together and serve with fresh lemon juice and basil or parsley.
Notes
You may also like this One Pan Creamy Lemon Feta Zucchini Orzo
- Store leftovers in an airtight container in the fridge.
- You can use any type of cheese like fresh mozzarella or shredded parmesan cheese.
- Any type of broth works here except beef broth.
Nutrition
Calories: 379kcal | Carbohydrates: 36g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 159mg | Sodium: 599mg | Potassium: 766mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1060IU | Vitamin C: 23mg | Calcium: 213mg | Iron: 2mg