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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Shrimp & Orzo

 
One serving costs about $3.34 One serving costs about $3.34

$3.34 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner
spoonacular Score:75%

Spoonacular Score: 75%

 

Shrimp & Orzo might be just the main course you are searching for. For $3.37 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 480 calories, 31g of protein, and 13g of fat. Only a few people made this recipe, and 4 would say it hit the spot. Head to the store and pick up orzo pasta, chicken broth, parsley, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Similar recipes include Shrimp and Orzo, Shrimp and Tomato Orzo, and Roasted Shrimp and Orzo.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
28 oz
28 oz diced canned tomatoes
diced canned tomatoes
0.75 cups
0.75 cups dry white wine
dry white wine
1
1  fennel bulb
fennel bulb
6 oz
6 oz feta cheese
feta cheese
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
6
6  garlic
garlic
some
some lemon wedges
lemon wedges
2 cups
2 cups low sodium chicken broth
low sodium chicken broth
42 Tbsps
42 Tbsps olive oil
olive oil
1
1  diced onion
diced onion
4 tsps
4 tsps canned fresh dried oregano
canned fresh dried oregano
1 lb
1 lb orzo pasta
orzo pasta
1.5 tsps
1.5 tsps crushed red pepper flakes
crushed red pepper flakes
some
some Salt & Pepper
Salt & Pepper
1.5 lb
1.5 lb dry shrimp
dry shrimp
2.5 cups
2.5 cups water
water
28 oz diced canned tomatoes
28 oz
diced canned tomatoes
0.75 cups dry white wine
0.75 cups
dry white wine
1  fennel bulb
1
fennel bulb
6 oz feta cheese
6 oz
feta cheese
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
6  garlic
6
garlic
some lemon wedges
some
lemon wedges
2 cups low sodium chicken broth
2 cups
low sodium chicken broth
42 Tbsps olive oil
42 Tbsps
olive oil
1  diced onion
1
diced onion
4 tsps canned fresh dried oregano
4 tsps
canned fresh dried oregano
1 lb orzo pasta
1 lb
orzo pasta
1.5 tsps crushed red pepper flakes
1.5 tsps
crushed red pepper flakes
some Salt & Pepper
some
Salt & Pepper
1.5 lb dry shrimp
1.5 lb
dry shrimp
2.5 cups water
2.5 cups
water

Equipment

baking pan
baking pan
dutch oven
dutch oven
oven
oven
baking pan
baking pan
dutch oven
dutch oven
oven
oven


Instructions

  1. Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.
  2. Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering. Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes. Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.
  3. Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma. Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute. Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.
  4. After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley. Transfer to the prepared baking dish, sprinkle with the feta. Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds. Serve with lemon wedges.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.34
Ingredient
28 ounces diced canned tomatoes
¾ cups dry white wine
1 fennel bulb
6 ounces feta cheese
2 tablespoons fresh parsley
6 garlic
some lemon wedges
2 cups low sodium chicken broth
3 tablespoons olive oil
1 diced onion
4 teaspoons canned fresh dried oregano
1 pound orzo pasta
¾ teaspoons crushed red pepper flakes
1.5 pounds dry shrimp
Price
$1.70
$2.44
$0.78
$4.01
$0.30
$0.40
$0.04
$1.44
$0.50
$0.24
$0.21
$0.97
$0.08
$13.59
$26.70

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
477 Calories
31g Protein
12g Total Fat
56g Carbs
26% Health Score
Limit These
Calories
477
24%

Fat
12g
19%

  Saturated Fat
4g
27%

Carbohydrates
56g
19%

  Sugar
7g
9%

Cholesterol
233mg
78%

Sodium
1269mg
55%

Alcohol
2g
13%

Get Enough Of These
Protein
31g
63%

Selenium
80µg
115%

Manganese
1mg
61%

Phosphorus
422mg
42%

Copper
0.66mg
33%

Calcium
312mg
31%

Vitamin K
27µg
27%

Iron
4mg
26%

Zinc
3mg
24%

Vitamin C
19mg
24%

Magnesium
94mg
24%

Vitamin E
3mg
21%

Potassium
731mg
21%

Fiber
5g
21%

Vitamin B6
0.41mg
21%

Vitamin B3
3mg
20%

Vitamin B2
0.32mg
19%

Vitamin B12
1µg
17%

Folate
51µg
13%

Vitamin B1
0.18mg
12%

Vitamin A
487IU
10%

Vitamin B5
0.97mg
10%

covered percent of daily need

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