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!

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