Basil Shrimp with Feta and Orzo

I served this meal to my husband. He ate two servings! This is such an easy, flavorful recipe. You really shouldn’t pass it up. I wouldn’t hesitate to serve this to company.
Submitted by Sandi Minty
Serves 2


* 1 regular-size foil oven bag
* Cooking spray
* 1/2 cup uncooked orzo
* 2 teaspoons olive oil, divided
* 1 cup diced tomato
* 3/4 cup sliced green onions
* 1/2 cup (2 ounces) crumbled feta cheese
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 3/4 pound large shrimp, peeled and deveined
* 1/4 cup chopped fresh basil


Preheat oven to 450°.

Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Nutritional Information
Calories: 498 (26% from fat)
Fat: 14.4g (sat 5.5g,mono 5.1g,poly 1.9g)
Protein: 38.8g
Carbohydrate: 52.7g
Fiber: 3.4g
Cholesterol: 219mg
Iron: 6.5mg
Sodium: 817mg
Calcium: 258mg

WW Points 11

Cooking Light, MARCH 2000

3 Responses to “Basil Shrimp with Feta and Orzo”

  1. Eglė Says:

    Wow, sounds really delicious. Definetely need to try this 😉

    Don’t wanna be rude, but can I ask a question? 🙂
    It looks like you have somme connections with Lithuania, or maybe you are orginally from there. Am I right?

  2. krimkus Says:

    Not rude at all. Other than the family name, we don’t. Thank you for leaving a comment. I am new to this, so any suggestions you have are always appreciated.

  3. Kristi Rimkus Says:

    This recipe is wonderful. It was incredibly easy to make and the flavor was terrific. You can’t replace the fresh basil with dried basil, it really makes the dish.

    I used Costco’s frozen peeled and de-veined shrimp. They are a bit smaller than large shrimp, so I would cut the cooking time down some. It is worth checking at 15 minutes to see how your shrimp is cooking.

    I served a sliced baguette on the side with a thin spread of butter, and rubbed with fresh garlic.

    This is a recipe worth keeping! Thank you Sandi and Cooking Light!

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