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Shrimp with Orzo, Tomatoes and Feta
Shrimp with feta, or garides saganaki, is a Greek classic. Adding orzo pasta and spinach to the combo, as we do here, yields a superb meal-in-one. Credit for the idea goes to chef Michael Psilakis and a recipe from his book, “How to Cook a Lamb.” Sear the shrimp and start the tomato sauce while the pasta water heats and the orzo cooks. We stir the spinach and feta into the orzo immediately after draining—the heat from the pasta melts the feta and gently wilts the greens. The orzo-spinach-feta mixture is fine to wait until the shrimp and sauce are finished and ready for tossing.
4
Servings
Tip
Don’t use precrumbled feta, which lacks flavor. Instead, look for feta in block form and crumble it yourself. To retain the vibrant color of the spinach, don’t cover the saucepan after stirring the spinach and feta into the orzo. Lastly, don’t worry if the shrimp are underdone after searing—this is intentional. They’ll finish cooking in the sauce.
35 minutes
Ingredients
-
1½
cups orzo pasta
-
Kosher salt and ground black pepper
Directions
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01In a large saucepan, bring 2 quarts water to a boil. Stir in the orzo and 1½ teaspoons salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain and return the orzo to the pan. Stir in the spinach and about three-quarters of the feta; set aside uncovered.
Reviews
February 3, 2023
Excellent
Made this exactly as stated. I did use Hunts whole tomatoes as I’m not fond of tomatoes canned in tomato sauce. Using a chunk of feta is necessary too. Perfect. I’ll definitely make this again.
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I hesitated to try this dish. (I think the Feta put me off.) But it is FANTASTIC! I'll be making this dish regularly now!