Shrimp and Orzo Bake

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Shrimp and Orzo Bake

The Cook
4 Servings
14 Ingredients

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


  • 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 Crumbles, Fat Free
  • 2 tablespoons Lemon Juice
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ¾ pounds Shrimp, Fresh


  • 1 8x8 Baking Pan


  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions


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Make From Frozen Serving Day Directions


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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 cup
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
2 Starch
2 Veg
2 Lean Meat


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

  6. Thank you for this recipe. I’ve been scouring the internet for light, freezable pasta bakes and I also love seafood. This is the holy grail of what I was looking for.

    1. Hi Jolene! You shouldn’t see a reduction in quality if you thaw the shrimp prior to cooking with it to freeze for later. We hope this helps!

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