Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 2 tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Dried Oregano
  • 0.5 tsp Smoked Paprika
  • 4 cloves Garlic, thinly sliced
  • 1 small Shallot, finely minced
  • 1.5 cups Dry Orzo Pasta
  • 3 cups Low Sodium Chicken Broth
  • 0.5 cup Dry White Wine
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 2 cups Fresh Baby Spinach
  • 0.5 cup Feta Cheese, crumbled
  • 1 large Lemon, zested and juiced
  • 0.25 cup Fresh Parsley, finely chopped

Instructions:

  1. Pat the 1 lb Large Shrimp dry with paper towels.
  2. Toss shrimp with 1 tbsp olive oil, oregano, and smoked paprika.
  3. Heat the remaining olive oil in a large skillet over medium high heat.
  4. Sear the shrimp for 2 minutes per side until pink and just opaque. Remove and set aside.
  5. Sauté the 4 cloves Garlic and 1 small Shallot in the same pan for 1 minute until fragrant and translucent.
  6. Add the 1.5 cups Dry Orzo to the pan. Toast for 2 minutes until the edges look golden.
  7. Pour in 0.5 cup White Wine to deglaze. Scrap the bottom until the liquid has mostly evaporated.
  8. Stir in 3 cups Chicken Broth, salt, and pepper. Bring to a simmer.
  9. Cook for 10 minutes, stirring occasionally, until the orzo is tender and liquid is creamy.
  10. Fold in the 2 cups Spinach, cooked shrimp, lemon juice, zest, and 0.5 cup Feta.
  11. Garnish with 0.25 cup Parsley and serve immediately while the sauce is velvety.