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Preheat your oven to 400°F. On a large baking sheet, combine the halved mini potatoes, chopped bell peppers, chopped white onion, and halved cherry tomatoes. Drizzle with 1/4 cup of olive oil, season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

Roast the vegetables in the preheated oven for 20-25 minutes, or until the potatoes are tender and the vegetables are slightly caramelized. Stir halfway through to ensure even cooking.

While the vegetables are roasting, prepare the shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Set aside.

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant. Be careful not to burn the garlic.

Add the uncooked orzo to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden. Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

While the orzo finishes cooking, heat a separate large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Once the orzo is cooked, stir in the fresh spinach until it wilts, then add the roasted vegetables, lemon juice, and crumbled feta cheese. Gently fold everything together.

Divide the orzo and vegetable mixture among serving bowls. Top each serving with the cooked shrimp and garnish generously with fresh chopped parsley.


Preheat your oven to 400°F. On a large baking sheet, combine the halved mini potatoes, chopped bell peppers, chopped white onion, and halved cherry tomatoes. Drizzle with 1/4 cup of olive oil, season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

Roast the vegetables in the preheated oven for 20-25 minutes, or until the potatoes are tender and the vegetables are slightly caramelized. Stir halfway through to ensure even cooking.

While the vegetables are roasting, prepare the shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Set aside.

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant. Be careful not to burn the garlic.

Add the uncooked orzo to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden. Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

While the orzo finishes cooking, heat a separate large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Once the orzo is cooked, stir in the fresh spinach until it wilts, then add the roasted vegetables, lemon juice, and crumbled feta cheese. Gently fold everything together.

Divide the orzo and vegetable mixture among serving bowls. Top each serving with the cooked shrimp and garnish generously with fresh chopped parsley.
