Mediterranean Shrimp

Packed with shrimp, artichoke hearts and kalamata olives, this 20-minute pasta recipe showcases the delicious ingredients used in Mediterranean cooking.

Mediterranean Shrimp
Servings: 4 Prep 5 mins Cook 15 mins


  • 1 cup orzo pasta
  • 1 pound frozen cooked shrimp, tails removed
  • 1/4 cup fresh lemon juice (2 lemons)
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 1 tablespoon grainy mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil
  • 1/2 red pepper, seeded and chopped
  • 1/4 teaspoon dried oregano
  • 2 cups packed baby spinach
  • 1 13 3/4 ounce can quartered artichoke hearts, drained
  • 12 pitted kalamata olives, cut in half

Make It

1. Bring a saucepan of lightly salted water to a boil. Add orzo; cook 8 minutes. Drain and keep warm.

2. Thaw shrimp in cool water and drain. Remove tails. In a bowl, whisk together the lemon juice, vinegar, honey, mustard, salt and pepper. While whisking, pour in 3 tablespoons of the olive oil. Set aside.

3. Heat remaining 1 tablespoon olive oil in a large skillet. Add chopped red pepper and oregano; cook on medium-high heat for 3 minutes, stirring occasionally. Stir in spinach; cook an additional 2 minutes, until wilted. Stir in drained artichoke hearts, olives and thawed shrimp. Heat through. Stir in orzo and lemon juice mixture until well blended. Cook 2 minutes, then transfer to a large serving bowl. Serve warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 444, Fat, total (g): 17, chol. (mg): 156, sat. fat (g): 2, carb. (g): 45, fiber (g): 2, pro. (g): 24, sodium (mg): 940, Percent Daily Values are based on a 2,000 calorie diet.