Monday, September 2, 2013

Low Carb Shrimp with Feta Pasta Bake

I love Mediterranean flavors because they are usually light and delicious.  This recipe definitely falls into both categories.  The original recipe can be found here and uses orzo.  I am trying to do the lower-carb thing so we decided to use broken Dreamfield's spaghetti instead.  You can find this pasta at Winco, Ralphs, and Von's grocery stores.  I have also ordered it on! We did switch up the recipe a little because our cooking group likes a little spice and we had extra basil.

Assembled and ready to go into the freezer.


  • 2 cup cooked pasta 
  • 2 Tbsp. olive oil
  • 2 medium onion, chopped
  • 12 cloves garlic, minced
  • 4 tsp red pepper flakes
  • 1 cup white wine
  • 4 cups tomatoes, chopped
  • 2 tsp. oregano
  • 2 Tbsp chopped green onion
  • 1.5 pounds shrimp, peeled and deveined
  • 8 ounces feta cheese
  • 4 Tbsp. fresh lemon juice


Cook the pastaaccording to the directions on the package.  Drain.  Heat olive oil in a large pan.  Cook onion for 5 minutes.  Add garlic and red pepper flakes, cook 30 seconds.  Add wine, tomatoes, chives and oregano.  Bring to a boil and then reduce heat to a simmer, cooking for five minutes.  Season with salt and pepper.   Combine shrimp, cooked orzo and tomato mixture.  Divide among baking dishes.  Sprinkle feta and lemon juice over top.  Proceed to freezing directions or bake immediately at 425 for 15-20 minutes until shrimp are thoroughly cooked.   

Freezing Directions:

Prepare baking dishes as listed above and freeze.  To serve, thaw and bake at 425 for 15-20 minutes until shrimp are thoroughly cooked.

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