Lemon bow tie and shrimp pasta


Sometimes when I don’t know what to make for dinner, I will go to Food TV or Cooking Light and just type a few ingredients I have on hand and then get some inspiration from there. I had shrimp, and pasta, so that’s what I entered in and I found a recipe for orzo feta shrimp bake. Basically you cook the orzo, the add the rest of the ingredients, (fresh basil, lemon juice, zest of lemon, etc.) put it in a foil packet and bake until heated through and the cheese was melty.

It sounded like a great idea, but I didn’t have all the same ingredients and even though I thought of stopping by the store, I talked myself out of it, because I had plenty of things to choose from.

Ingredients (I made this just for me!)

2 oz. uncooked bow tie pasta
4 oz. shrimp, (I used frozen that was already cooked, and deveined)
2 tsp. lemon juice
zest of a lemon
1 clove of garlic, minced
2/3 cup frozen peas
salt and pepper to taste
dash of oregano
dash of marjoram

I cooked the pasta and peas in the same pot until al dente. Drain and return to the pot. Then I added the shrimp, lemon juice, zest of lemon, and spices and garlic and mix until well blended.

Place all of it into an aluminum foil pouch. I just took a big piece of aluminum foil and lined a ramekin dish so none of the ingredients would come out.

Before going into the oven!

This is what it looked like before going into the oven. I didn’t have feta cheese, so I sprinkled a little parmesan cheese on top.

Wrap it all up and bake for about 20 minutes at 375 degrees.

After baking!

It turned out really good! I did wish I had feta cheese though, that would have made it perfect!

This huge bowl was:

210 calories for the pasta
70 calories for the peas
120 calories for the shrimp
13 calories for the lemon juice
25 calories of parmesan cheese

430 calories for this huge dinner!


  1. Christina says:

    mmm I’ve been in the mood for a big pasta dish – these pics aren’t helping! 🙂

  2. Sophia says:

    yuuuummmy! I love how you just baked it all together!

  3. Lubna Karim says:

    Oh wow bow tie pasta and shimps….What a awesome combo….

  4. Mag says:

    Oh, that looks really good. I know what I’ll be eating for dinner!

  5. Risa says:

    This recipe looks delicious and simple. I would actually prefer to leave out the feta. Something about the combination of cheese and seafood that really bothers me.

  6. Improvising is the basis of all great recipes. Well done!

  7. K says:

    I’ve never been a citrus girl but lately I’ve been getting the WORST lemon craving – that sounds great!

  8. Sarah says:

    that is such a good idea! both the pouch pasta and the ingredient search on food network. I’ve never thought of doing that…

    definitely want to try that bow tie pouch! Yum!

  9. doggybloggy says:

    what a deliciously simple solution for a very complex problem….good job!

  10. Biz says:

    Did you start with frozen “cooked” shrimp?

  11. Pearl says:

    Yum! Looks delicious – better than what the original recipe called for!

  12. Looks yummy! Even with out the feta, it looks amazing. I loooove parmesan cheese – excellent substitute 🙂 Yet another recipe I can’t wait to try.

  13. emily says:

    Wowzers! that looks great (and easy! 😀 )

  14. Sara says:

    This looks delicious! I was just thinking that I need to make a shrimp dish soon, thanks for the idea.

  15. Sophia says:

    Oh Jenn! thank you SO much for your comment and well wishes on my blog…and sharing with me that you can never be too old of college! that was what I really needed to hear to reassure me. thank you SO much!

  16. Jennifer says:

    Biz, yes, it was frozen “cooked” shrimp.

  17. Looks good! I do a similar dish but usually end up using olive oil…this is much lighter, I like it! Feta is great idea.
    I don’t think I could live without shrimp! It’s how I know I could never be a vegetarian…I just love it!

  18. Elyse says:

    Ooo, I love shrimp, and I LOVE PEAS. I love that both find their way into this fabulous-looking pasta dish. How totally yummy!

Comments are closed.