This summer I’ve fallen in love with making family style meals… for one. With days filled with spontaneous outings, weekend travels and outdoor activities, the last thing I want to be doing is cooking inside. In these instances my default is to go out and grab dinner which usually ends up being an overpriced salad. Cooking a meal in bulk means saving time and money, not to mention keeping up with that healthy diet.
My favorite meal this summer has been my Lemon Shrimp Orzo Bowls. To be completely honest, I almost always avoid eating pasta. Similar to processed bread, pasta contains little to no nutritional value and never seems to keep my belly full (despite being relativity high in calories.) However, there’s no denying it, pasta is one of the most convenient (and cheapest) foods on the planet.
That said, I do believe that there is a way to make pasta a healthy option. For instance, rather than eating pasta with sodium-packed marinara sauce or heavy-duty cream sauce, why don’t we add fresh veggies, lean protein and maybe a little low fat feta to spice things up? Better yet, why don’t we throw all of that onto a big pile of organic greens and call it a day?
I hope that you enjoy the convenience and deliciousness of this recipe as much as I do :)
Lemon Shrimp Orzo Bowls
Time: 25 Minutes
+ 2 cups of orzo, dry
+ 1 pound of precooked shrimp, defrosted (1 large bag)
+ 1/2 bunch of asparagus (trimmed and chopped into 2-inch pieces)
+ 5 scallions (white and green parts)
+ 3 tablespoons olive oil
+ juice of 3 lemons
+ 1 teaspoon salt
+ pepper to taste
+ 1/2 cup reduced-fat feta cheese
*My local grocery store just started selling wild caught shrimp for an affordable price! If you can find em, buy em!
1.) Cook the orzo in a large pot, following the cooking instructions on box.
2.) As the orzo cooks, reheat your cooked shrimp in a large frying pan. If you need help, I'd recommend watching the first 2 minutes of THIS video.
3.) As the shrimp and orzo cook, chop off the ends of each asparagus. Once the ends are gone, chop the asparagus into 2-inch pieces. Next, chop the scallions (white and green parts) and set aside.
4.) In a small bowl whisk together the olive oil, lemon juice, salt and pepper. Be sure to remove any lemon seeds that fall into the bowl with a spoon.
5.) Finally, using a colander, drain the pasta and place back into pot. Add the olive oil mix, chopped veggies and cooked shrimp to the hot orzo. Mix well and add the feta cheese. Serve warm or at room temperature.
Nutritional Information (per serving)
315 calories, 8g fat, 36g carbs, 2g fiber, 2g sugar, 22g protein