The day seemed to pass by quickly and I realized I had no idea what to make for dinner. Without wanting to run to the grocery store, I decided I’d need to make do with what I already had at home.
The ingredients I decided to experiment with: Orzo noodles, feta cheese, 3 cloves of garlic, frozen chopped spinach, Extra Virgin olive oil and frozen uncooked jumbo shrimp.
Here is what I did to create the amazing deliciousness we had for dinner:
Heat a pot of water for the orzo noodles and cook up as much as you need. I needed enough for three servings and the following directions are enough for a family of three as well.
I chopped up 2 garlic cloves and sautéed them in olive oil. Then I added the (thawed) spinach and mixed it with the garlic and oil. I used about 7oz of the spinach and would have used more had my toddler daughter not been eating with us (spinach can be a little chewy for her sometimes). The point being – if you have more spinach, go ahead and add it. When that was heated thoroughly I crumbled about 4oz of feta cheese into the mixture and stirred it together and set the mixture aside in a bowl.
In the same frying pan, I heated up some more olive oil to a medium heat and sautéed 1 clove of garlic. I seasoned the (thawed) shrimp lightly with a little garlic powder and salt and added them to the sautéed garlic. The shrimp will need to cook about 3 minutes on one side and 2 minutes on the other. Shrimp need to cook until the grey-ish color goes away and the shrimp turns into a pink/white color. Once the shrimp is done, I turned the heat down to low and tossed my orzo noodles and spinach mixture into the frying pan, combined all of the ingredients and VOILA, that was it!
My daughter gave me the “Yummy!” seal of approval and my husband and I enjoyed it very much as well. Other additional ingredients that I imagine would be delightful to add if you have them on hand would be tomatoes, kalamata olives, chicken or tofu in place of shrimp and oregano.
Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.
Reblogged this on caetanas.
ha! that is one of my favorite dishes except i use fresh basil instead of spinach, and add lemon zest and tomato as well 🙂 awesome comfort food!
Basil sounds like a great substitute for spinach. I’ll have to try that out this summer! Thanks for sharing.
Wow! For a dish you just threw together, this sounds delicious! I am a huge shrimp lover, so I cannot wait to give this a try! Thanks for sharing!
I hope you enjoy it as much as we do!
This looks yummy! I love simple recipes. Thanks for sharing.
Welcome!
Now this I want to try. I love shrimp but I know little about how to cook them. And your daughter approved of this even with the veggies. I should try to make this soon.
Yeah, my daughter loves shrimp so dishes with shrimp are usually a win. But she also loves veggies! She even ate green peppers the other night!! I didn’t like those until I was in my 20’s! haha If you make this, please let me know how you like it!
This really juts had my mouth watering. I think we will have to give this a try this weekend.
I don’t eat Shrimp but everyone else in the house does and I know they would LOVE this, adding it to the new recipes to try out. Thanks!!
You could sub the shrimp for any other protein… I’m sure chicken or tofu would be delicious substitutes!
I saw a similar recipe in a woman’s world magazine years ago, and loved it! Of course, I couldn’t find it, so thank you so much for sharing it. The only difference that (i think) i see is they had me brown the orzo in a fry pan, then cook it in chicken broth, and add the rest of the ingredients later. Anyway, thanks.
You’re so welcome! 🙂