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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (437g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 teaspoon fresh ground pepper |
||
| Calories 525 | ||
| Calories from Fat 147 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 292mg | 97% | |
| Sodium 1253mg | 52% | |
| Potassium 876mg | 25% | |
| Total Carbohydrate 46.6g | 15% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 8.2g | ||
| Protein 47.4g | 94% | |
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I got this recipe from Cooking Light.
SERVES 2 -3
Ingredients
- 1 regular-size foil oven cooking bag
- cooking spray
- 1/2 cup uncooked orzo pasta
- 2 teaspoons olive oil, divided
- 1 cup diced tomato
- 3/4 cup sliced scallion
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon grated lemon, rind of
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 3/4 lb large shrimp, peeled and deveined
- 1/4 cup chopped fresh basil
Directions
1
Preheat oven to 450 degrees.2
Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.3
Cook the pasta in boiling water for 5 minutes.4
Drain.5
Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.6
Place the orzo mixture in teh foil bag.7
Combine the shrimp and basil.8
Arrange shrimp mixture on the orzo.9
Fold edges of bag to seal.10
Bake at 450 degrees for 25 minutes.11
Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.12
Drizzle with remaining 1 teaspoon of oil.13
Serve.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Karen Elizabeth
On Nov 20, 2008
What a great recipe! Following the advice of other reviewers, I doubled the orzo, and cooked this in a covered glass baking dish. I also added some green beans, cut into bite-size pieces, because they needed to be used. We loved this! Bursting with flavour and marvellous consistency, it made me wonder why I don't cook with orzo more often, a very tasty change from the usual pasta or rice! Very easy to do, and just delicious. I had a Little leftover, and ate it myself while cleaning the kitchen, sorry, I just felt, its so good, and I'm worth this, ha ha!!!!
From: Leslulu
On Aug 16, 2008
I was just about to post this recipe. It's the exact one I found in Cooking Light in 2000 and have been making it since. It is so easy to make and simply delicious! :yummy:
From: chia
On Mar 11, 2004
this was really good. i added a small zucchini, diced, and a diced shallot. i also tripled the recipe, and used the zest of one lemon and the juice
of 2. i used fresh basil, raw shrimp, and lots of feta. delicious 
From: dicentra
On Jun 4, 2006
OH MAN!!! This was so good!! I don't know anything about cooking bags either, so I just cooked mine in a glass baking dish, covered with foil. I accidentally grabbed the wrong bottle and added a little balsamic vinegar (meant to grab the olive oil! OOPS) in addition to the oil. Didn't seem to affect the quality of the dish. I had to stop myself from eating the whole thing it was so good! Thanks for sharing.
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