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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®
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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.
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.
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.
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