Spicy Greek shrimp with spinach, feta, and orzo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Greek shrimp with spinach, feta, and orzo

Spicy Greek shrimp with spinach, feta, and orzo

Soy-Free, Pescatarian, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20 Minutes

Cheese and seafood don’t always play nice together, but this Greek dish is a tasty exception—feta loves shrimp, and shrimp loves feta. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orzo
  • 1 organic yellow onion
  • Shrimp options:
  • 8 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • 1½ teaspoons dried oregano
  • 1 cup marinara
  • 1 teaspoon red chile flakes
  • 3 ounces organic baby spinach or other leafy greens
  • 3 tablespoons crumbled feta

Nutrition per serving

Calories 590, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 730mg (32% DV), Total Carb. 69g (25% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain, reserving ⅓ cup [⅔ cup] pasta cooking water. While the water is heating and the orzo is cooking, start preparing the rest of the meal.

2

Prep the remaining ingredients

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

3

Cook the sauce and shrimp

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Stir in the onion and oregano and cook until the onion is translucent, 1 to 2 minutes. Stir in 3 tablespoons [¼ cup] white wine (from your pantry) or water, scraping up any browned bits from the bottom of the pan. Add the marinara and half the chile flakes and bring to a boil, then reduce to a simmer and cook, stirring often, until starting to thicken, 2 to 4 minutes. 

Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Add the shrimp and reserved pasta cooking water and cook, stirring occasionally, until the shrimp are firm and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp. Remove from the heat and season to taste with salt, pepper, and more chile flakes if desired. 

Serve

Transfer the orzo to individual bowls. Drizzle each serving with ½ teaspoon oil, crumble in the feta, and toss to mix. Spoon the shrimp and marinara on top and serve.

Kids Can!
  • Salt the orzo cooking water.
  • Time the orzo.
  • Measure the onion.
  • Drizzle the orzo with oil; add the feta.