Shrimp and Orzo Bake

Abbi
The Cook
4 Servings
14 Ingredients
0 Comments
Incorporating seafood is a great way to keep meals lower in calories and fat, but still pleasantly satisfying. This lighter pasta dish is easy to put together and makes the most of simple seasonings and bright flavors. Sprinkled with a handful of feta cheese and a bit of chive, this dish is a memorable and healthy meal.
4 Servings
14 Ingredients
0 Comments

Ingredients

  • 1 cup Orzo
  • 1 tablespoon Olive Oil
  • 1 ¼ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 teaspoon Red Pepper Flakes
  • ½ cups White Cooking Wine
  • 2 cups dice Tomato
  • 1 teaspoon Oregano, Dried
  • 1 tablespoon Chives, Dried
  • 4 ounces Feta Cheese, Fat Free
  • 2 tablespoons Lemon Juice
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ¾ pounds Shrimp, Fresh

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook the orzo according to the directions on the package, until al dente. Drain.
  2. Heat olive oil in a large pan.
  3. Cook onion for 5 minutes.
  4. Add garlic and red pepper flakes, cook 30 seconds.
  5. Add wine, tomatoes and oregano.
  6. Bring to a boil and then reduce heat to a simmer, cooking for five minutes.
  7. Add the chives, feta, and lemon juice and season with salt and pepper, to taste.
  8. Combine shrimp, cooked orzo and tomato mixture.
  9. Divide among baking dishes.
  10. Cover, label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Uncover and bake at 425 for 15-20 minutes until shrimp are cooked.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook the orzo according to the directions on the package, until al dente. Drain.
  2. Heat olive oil in a large pan.
  3. Cook onion for 5 minutes.
  4. Add garlic and red pepper flakes, cook 30 seconds.
  5. Add wine, tomatoes and oregano.
  6. Bring to a boil and then reduce heat to a simmer, cooking for five minutes.
  7. Add the chives, feta, and lemon juice and season with salt and pepper, to taste.
  8. Combine shrimp, cooked orzo and tomato mixture.
  9. Divide among baking dishes.
  10. Bake at 425 degrees for 15-20 minutes until shrimp are thoroughly cooked.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 cup
Amount Per Serving
Calories
360
Total Fat
6
Saturated Fat
1g
0g Trans Fat
Cholesterol
110mg
Sodium
1190mg
44g Total Carb
Fiber
2g
Sugar
6g Total
Protein
26g
WW SmartPoints
7
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
2 Starch
2 Veg
2 Lean Meat

20 Comments

Join the discussion
    1. The lemon juice and feta are sprinkled over top once the mixture is in the baking dishes before baking. The post has been updated to correct the error.

  1. I tried this recipe tonight and the family loved it, but it fails to mention when to put the dried chives in.. other than that it was amazing!

  2. Just confirming that you mix the UNCOOKED shrimp in with the COOKED orzo before baking. Correct?
    Sorry, so learner. 🙂

  3. I made this today and actually did a cold salad version of it. Used all the same ingredients but didnt cook the tomatoes. I also added basil-delish!

  4. What type of onion? Red, Yellow and White are all vastly different in flavor – and I don’t want to mess it up! 🙂

  5. My freezer meal group made this. 5 of us. The flavors were amazing after it was initially cooked, however, once it was frozen, thawed, and re-baked… 4 of us suffered from extremely watery dishes with very mushy pasta. The last woman who made it had heeded the advice of the rest of us and drained off all excess liquid after completely thawing, and that seemed to help a bit. We’re planning to make this again, but will be freezing the sauce separately from the shrimp, cooking the pasta on serving day, and basically turning it into a skillet dish. It was amazing for us on prep day (we all thought it smelled so amazing that we tried it), but the frozen and re-baked version just didn’t do it for our group. Not sure if we did something wrong (pasta was definitely al dente, and we cooled completely in fridge before freezing). Just wanted to provide our experience.

    1. Hi Michelle, Thank you so much for reaching out with your feedback. We will definitely pass this onto our Menu Builder team to review this recipe. This is great feedback, and we always love to hear feedback on recipes. We do test our recipes with test cooks before we publish them, but we do review when we receive feedback and make adjustments when needed. Have a great weekend! ~OAMM

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