NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

0.33 cup dry orzo pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 cup plain nonfat Greek yogurt

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the orzo according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the orzo is cooking, pat the shrimp dry and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

• 4

  In the same skillet, reduce heat to medium and add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.

• 5

  Add the fresh baby spinach to the skillet and toss for 1 minute until just wilted.

• 6

  Lower the heat to low and stir in the cooked orzo, Greek yogurt, lemon juice, lemon zest, the remaining salt and pepper, and the reserved pasta water.

• 7

  Return the shrimp to the skillet and toss everything together until the sauce is creamy and the ingredients are evenly coated.

• 8

  Garnish with fresh chopped parsley and serve immediately.