Packed with shrimp, artichoke hearts and kalamata olives, this 20-minute pasta recipe showcases the delicious ingredients used in Mediterranean cooking.

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Ingredients

Directions

  • Bring a saucepan of lightly salted water to a boil. Add orzo; cook 8 minutes. Drain and keep warm.

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  • Thaw shrimp in cool water and drain. Remove tails. In a bowl, whisk together the lemon juice, vinegar, honey, mustard, salt and pepper. While whisking, pour in 3 tablespoons of the olive oil. Set aside.

  • Heat remaining 1 tablespoon olive oil in a large skillet. Add chopped red pepper and oregano; cook on medium-high heat for 3 minutes, stirring occasionally. Stir in spinach; cook an additional 2 minutes, until wilted. Stir in drained artichoke hearts, olives and thawed shrimp. Heat through. Stir in orzo and lemon juice mixture until well blended. Cook 2 minutes, then transfer to a large serving bowl. Serve warm or at room temperature.

Nutrition Facts

444 calories; 17 g total fat; 156 mg cholesterol; 940 mg sodium. 45 g carbohydrates; 24 g protein;

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