Shrimp & Orzo Pasta with Tomatoes & Feta

Shrimp & Orzo Pasta

with Tomatoes & Feta

20 MIN
2 Servings
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From the Test Kitchen

In this dish, tender orzo pasta (mixed with verdant spinach and roasted peppers) is topped with plump shrimp cooked in a juicy tomato sauce along with fresh oregano for delicious aroma and flavor.

13 green SmartPoints®

11 blue SmartPoints®

11 purple SmartPoints®

To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

WW Recommended 500 Calories Or Less Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Shrimp & Orzo Pasta with Tomatoes & Feta
Title
time-saving
tips & techniques
Feta Cheese
Orzo Pasta
How To: Chop Herbs
Lemon
Oregano
How To: Properly Salt Cooking Water
Tomato Paste
Baby Spinach
How To: Safely Cut Round Vegetables
Red Pepper Flakes
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems; roughly chop the leaves. Combine in a bowl; season with salt and pepper. Quarter and deseed the lemon. 

Cook the pasta & wilt the spinach:
2 Cook the pasta & wilt the spinach:

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach; stir until combined and slightly wilted. Cover to keep warm.

Cook the shrimp & make the sauce:
3 Cook the shrimp & make the sauce:

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the seasoned shrimp and prepared tomatoes and oregano. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the cheese (crumbling before adding). Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta and spinach, add the peppers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked shrimp and sauce. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Shrimp & Orzo Pasta

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems; roughly chop the leaves. Combine in a bowl; season with salt and pepper. Quarter and deseed the lemon. 

2 Cook the pasta & wilt the spinach:

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach; stir until combined and slightly wilted. Cover to keep warm.

Cook the pasta & wilt the spinach:
Cook the shrimp & make the sauce:
3 Cook the shrimp & make the sauce:

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the seasoned shrimp and prepared tomatoes and oregano. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the cheese (crumbling before adding). Taste, then season with salt and pepper if desired.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta and spinach, add the peppers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked shrimp and sauce. Serve the remaining lemon wedges on the side. Enjoy!

Finish the pasta & serve your dish:
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