Best Jennifer Garners Shrimp And Orzo Recipes

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ROASTED SHRIMP AND ORZO



Roasted Shrimp and Orzo image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

JENNIFER GARNER'S SHRIMP AND ORZO



Jennifer Garner's Shrimp and Orzo image

Categories     Pasta     Low Fat     Quick & Easy     Feta     Shrimp     Summer     Self

Yield Makes 4 servings

Number Of Ingredients 14

1 cup dry orzo
2 tsp olive oil
1 cup chopped onion
3 cloves garlic, peeled and minced
1/4 cup white wine
1 can (28 oz)whole, peeled tomatoes
2 tbsp chopped fresh parsley
1 tbsp capers
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp dried red pepper flakes
1 lb medium shelled and deveined shrimp
1/2 cup feta

Steps:

  • Cook orzo in boiling water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes. Add shrimp and cook 2 minutes or until shrimp become opaque. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.

SHRIMP SCAMPI WITH ORZO



Shrimp Scampi With Orzo image

The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Provided by Ali Slagle

Categories     dinner, quick, one pot, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley

Steps:

  • In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  • Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  • Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  • Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

ONE-POT SHRIMP SCAMPI ORZO



One-Pot Shrimp Scampi Orzo image

A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.

Provided by Bren

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 2

Number Of Ingredients 18

1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 pinch red pepper flakes
½ teaspoon dried parsley
½ pound uncooked medium shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon olive oil
¾ cup orzo
½ cup finely diced onion
1 large clove garlic, minced
¼ cup white wine
1 ¼ cups low-sodium chicken broth
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup frozen peas, defrosted
½ tablespoon chopped fresh parsley
2 lemon slices

Steps:

  • Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
  • Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
  • Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
  • Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA



One-Pot Orzo With Shrimp, Tomato and Feta image

Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.

Provided by Yasmin Fahr

Categories     dinner, weekday, seafood, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 large garlic cloves, grated or minced (about 1 1/2 teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons red-pepper flakes, plus more for serving
Kosher salt and black pepper
1 pound shrimp, peeled, deveined and patted dry
1 pint grape or cherry tomatoes
1 cup orzo
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/2 cup roughly chopped fresh flat-leaf parsley leaves and fine stems

Steps:

  • In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
  • In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
  • Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
  • Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
  • Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

SHRIMP ORZO WITH FETA



Shrimp Orzo with Feta image

Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. -Sarah Hummel, Moon Township, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/4 cups uncooked whole wheat orzo pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 medium tomatoes, chopped
2 tablespoons lemon juice
1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined
2 tablespoons minced fresh cilantro
1/4 teaspoon pepper
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

Nutrition Facts : Calories 406 calories, Fat 12g fat (3g saturated fat), Cholesterol 180mg cholesterol, Sodium 307mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein. Diabetic Exchanges

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