Shrimp & Orzo Pasta with Tomatoes & Feta

Shrimp & Orzo Pasta

with Tomatoes & Feta

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • 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

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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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