Sunday, May 15, 2011

Tomato and Feta Baked Shrimp Pasta

What a crazy month. First, the inevitable end of the semester grading tornado pretty much knocked out any available free time I had, and then the beginning of summer session knocked out any chance I had of returning to some level of sanity.

In addition....I'M MOVING! Yes, I'm leaving the Palouse, headed back to the midwest, and am now firmly entrenched in the very exciting but very time consuming process of setting up housing and wrapping up loose ends here in Pullman. Needless to say, I've been making a lot of quick and easy dishes for dinner.

Quick and easy is exactly what this shrimp and feta bake is, and if you happen to have vegetable orzo on hand, it can also be colorful. I imagine you could also substitute Israeli couscous, which I'm trying next time. Serve it with a spinach salad or some warm, crusty bread for a light and healthy weeknight meal.

Tomato and Feta Baked Shrimp Pasta
From Closetcooking

1/2 cup orzo (I used a whole wheat orzo)
1 tablespoon oil
1 onion (chopped)
2 cloves garlic(chopped)
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 1/2 cups tomatoes (peeled and chopped)
1 teaspoon oregano
salt and pepper to taste
1/4 cup fresh herbs (chopped, parsley, basil, dill, mint, etc.)
2 green onions (sliced)
1/2 pound shrimp (peeled and deviened)
1/2 cup feta (crumbled)

1. Cook the orzo until al dente.
2. Heat the oil in a pan.
3. Add the onion and saute until soft, about 5 minutes.
4. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
5. Add the white wine, tomato and oregano and simmer until the sauce thickens, about 5 minutes.
6. Remove from heat and stir in the herbs and green onions.
7. Mix the sauce, orzo and shrimp, place in a baking dish topped and top with the feta.
8. Bake in a preheated 425F oven until the shrimp is cooked and the sauce is bubbly, about 10-15 minutes.

No comments:

Post a Comment