Lisa P'S Shrimp With Orzo

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lisa P'S Shrimp With Orzo to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lisa P'S Shrimp With Orzo, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (14.5 ounce) can
• CONTADINAВ® Diced Tomatoes
• Petite Cut
• 2 (14.5 ounce) cans
• CONTADINAВ® Crushed
• Tomatoes
• 2 cups orzo
• 2 tablespoons olive oil, divided
• 1 (10 ounce) box frozen spinach
• 2 garlic cloves, finely chopped
• 1 pound shrimp, shelled and
• deveined
• 1 teaspoon oregano
• 8 ounces feta cheese, crumbled

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F

Step 2: Technique & Execution

Lightly grease an 11x15-inch baking pan

Step 3: Technique & Execution

Cook orzo according to package directions; drain and toss with 1 Tbsp. olive oil

Step 4: Technique & Execution

Stir in spinach and drained diced tomatoes

Step 5: Technique & Execution

Spoon into prepared pan

Step 6: Technique & Execution

Cook garlic in remaining oil