Baked Shrimp and Orzo

  • 1 1/2 lbs. raw shrimp, peeled and deveined
  • 1 cup chopped onion
  • 1 tsp. extra virgin olive oil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 6 cloves garlic, minced
  • 1 lb. orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 (28 oz.) can diced tomatoes, drained
  • 1 1/2 cups sugar snap peas
  • 1 cup feta cheese

Preheat the oven to 400º.

In a large pot, combine onion, oil, oregano and salt. Cover the pot and cook over medium-low heat for 7 to 8 minutes or until onions start to turn translucent. Stir in the garlic and cook for about 30 seconds.

Increase the heat to medium and add in orzo, stirring often. Cook for 3 to 4 minutes or until the orzo is lightly browned. Stir in the broth and water and cook for about 10 to 12 minutes. Stir in the tomatoes, peas and shrimp.

Pour the mixture into a 9 x 13-inch baking dish coated with nonstick cooking spray. Sprinkle the feta cheese evenly over the top. Bake for 18 to 20 minutes.