This recipe comes from Good Housekeeping magazine, December 2009 edition. I made it about a month ago and thought it was really yummy. I thought about taking a picture of it at the time, you know, because I was thinking ahead, but didn't. And I don't know if I'll make it this week, so sorry no picture. But tastes good and looks really good, trust me! This is what the magazine has to say about it: "The Mediterranean flavors will make you feel like you're on a summer vacation. This dish also delivers over half your daily fiber." So, it's flavorful and healthy.
I shared this recipe at a recipe exchange with friends in Chicago, so some of you might already have this.
Roasted Shrimp and Orzo
Ingredients:
1 pt. grape tomatoes
3 tsp. olive oil, divided
1/8 tsp. salt
1/4 tsp. freshly ground black pepper, divided
8 oz. whole-wheat orzo (1 1/4 c.)
1 can (15 to 19 oz.) white kidney beans (cannellini), rinsed and drained
12 oz. medium peeled and deveined shrimp
1 bag (6 oz.) baby spinach
2 oz. feta cheese
1/4 c. packed fresh dill, chopped, plus additional springs for garnish
Directions:
1. Preheat oven to 450 degrees F. Line jelly-roll pan with foil. In prepared pan, combine tomatoes, 2 tsp. olive oil, salt, and 1/8 tsp. pepper. Roast 15 minutes or until tomatoes begin to collapse.
2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo as label directs; drain and return to pot.
3. In medium bowl, toss beans, shrimp, 1/8 tsp. pepper, and remaining 1 tsp. olive oil. Add to tomato mixture; stir to combine. Spread in single layer and roast 5 minutes longer or until shrimp are opaque throughout.
4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta, and dill. Transfer to shallow bowls; garnish with dill sprigs.
Total time: 30 minutes
Makes: 4 main-dish servings
Each serving: About 480 calories, 35g protien, 67g carbohydrate, 10g total fat (3g saturated fat), 15g fiber, 142mg cholesterol, 585mg sodium.
(This was included in the magazine. Don't think I calculated that all on my own!!)
Total cost: approximately $10-$12.
I followed the recipe pretty much exactly, but I used regular orzo instead of whole wheat because that's what I had, and my shrimp were large not medium, but I don't think that matters at all. It filled us up for dinner, plus we had leftovers the next day (though you probably want to add fresh spinach the next day).
Also, I know some people might not be familiar with orzo. It's ok, I didn't know what it was until just a couple years ago. It's basically rice-shaped pasta that can be found in the pasta section, usually in a small box. Here's a picture:
This was really good. I like shrimp a lot more than I used to and orzo is my all time favorite pasta. I have so many orzo recipes and this will be added to the collection. 
