Serves 8
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1 lb medium shrimp, peeled & deveined
2 bags Skinny Dip Noodles Rice Pearls
3/4 cup crumbled feta cheese
1/3 cup white wine
14 oz can petite diced tomatoes, drained
1 stalk celery, finely chopped
1 small onion, finely chopped
4 cloves garlic, minced
2 tablespoons chopped parsley
1 tablespoon olive oil
1/2 teaspoon each dried oregano & dried basil
1/2 teaspoon each salt & pepper
1/8 teaspoon crushed red pepper
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Preheat oven to 425 F. Coat 9×13″ baking dish with cooking spray. Rinse rice pearls well under running water. Drain in a colander, dab with paper towels to dry and transfer to the baking dish.
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Heat oil in a large nonstick skillet over medium heat. Add onion, celery & garlic, stir and cook until softened; about 3 minutes. Add wine and cook 2 minutes. Stir in tomatoes, half of parsley, oregano, basil, salt, pepper & red pepper and cook 5 minutes. Roughly chop shrimp, add to skillet and cook 2 minutes.
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Pour shrimp mixture over orzo and toss to mix evenly. Sprinkle with feta and parsley. Bake uncovered 20 minutes or until feta is bubbly. Let sit 5 minutes, then serve.
Nutrition Info
Calories: 131
Carbs: 4 grams
Protein: 14 grams
Fat: 6 grams
