Shrimp, Vegetable & Orzo Bake with Breadcrumbs & Creamy Relish

Shrimp, Vegetable & Orzo Bake

with Breadcrumbs & Creamy Relish

40 MIN
4 Servings
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From the Test Kitchen

In this comforting bake, creamy spinach and tender orzo pasta create a hearty bed for spiced shrimp. For a golden brown crust, we’re adding a layer of seasoned panko breadcrumbs in the last few minutes of baking.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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ingredients
Shrimp, Vegetable & Orzo Bake with Breadcrumbs & Creamy Relish
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Orzo Pasta
  • 5 oz Baby Spinach
  • ½ lb Sweet Peppers
  • 1 Yellow Onion
  • ½ cup Panko Breadcrumbs
  • 1 oz Salted Butter
  • ½ cup Sour Cream
  • 2 Tbsps Hot Sauce
  • ¼ cup Sweet Pickle Relish
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Crème Fraîche
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
Prepare & start the vegetables
1 Prepare & start the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Cut off and discard the stems of the peppers; remove the cores, then large dice. Place the diced onion and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 13 to 15 minutes, or until the vegetables are lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

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

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach and a drizzle of olive oil; stir until combined and the spinach is wilted.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl and season with salt, pepper, and half the spice blend. Stir to coat. Cut the butter into 4 equal-sized pieces. In a separate bowl, combine the breadcrumbs, remaining spice blend, and 2 tablespoons of olive oil; season with salt and pepper.

Assemble the casserole
4 Assemble the casserole

To the baking dish of partially baked vegetables, add the cooked pasta and spinach, crème fraîche, and vinegar; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Place the seasoned shrimp and butter pieces on top of the dressed pasta. Evenly sprinkle with the seasoned breadcrumbs.

Bake the casserole
5 Bake the casserole

Bake the casserole 9 to 11 minutes, or until the breadcrumbs are lightly browned and the shrimp are opaque and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.

Make the sauce & serve your dish
6 Make the sauce & serve your dish

Meanwhile, in a bowl combine the sour cream, relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. Serve the baked casserole topped with the creamy relish. Enjoy!

Tips from Home Chefs

Prepare & start the vegetables
1 Prepare & start the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Cut off and discard the stems of the peppers; remove the cores, then large dice. Place the diced onion and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 13 to 15 minutes, or until the vegetables are lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Cook the pasta & wilt the spinach

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach and a drizzle of olive oil; stir until combined and the spinach is wilted.

Cook the pasta & wilt the spinach
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl and season with salt, pepper, and half the spice blend. Stir to coat. Cut the butter into 4 equal-sized pieces. In a separate bowl, combine the breadcrumbs, remaining spice blend, and 2 tablespoons of olive oil; season with salt and pepper.

4 Assemble the casserole

To the baking dish of partially baked vegetables, add the cooked pasta and spinach, crème fraîche, and vinegar; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Place the seasoned shrimp and butter pieces on top of the dressed pasta. Evenly sprinkle with the seasoned breadcrumbs.

Assemble the casserole
Bake the casserole
5 Bake the casserole

Bake the casserole 9 to 11 minutes, or until the breadcrumbs are lightly browned and the shrimp are opaque and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.

6 Make the sauce & serve your dish

Meanwhile, in a bowl combine the sour cream, relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. Serve the baked casserole topped with the creamy relish. Enjoy!

Make the sauce & serve your dish
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