One-Pan Greek Seafood Orzo
A flavorful, satisfying, brain-healthy meal with minimum clean up
Ingredients
Ingredients:
- 2 tablespoons extra virgin olive oil plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 onion chopped
- 6 garlic cloves minced or pressed
- 1 tablespoon dried oregano
- 1 tablespoon concentrated tomato paste
- 1/8 to 1/4 teaspoon crushed red pepper flakes depending on heat preference, plus more for serving
- 1 28-ounce can whole peeled tomatoes
- 1 cup whole wheat orzo
- 1 cup water
- 1 bay leaf
- 3 ounces baby spinach or chopped kale
- 2 cod filets or other white fish, approximately 6 ounces each, patted dry and cut into 3 pieces each (6 pieces total)
- 1/2 pound large tail off peeled and deveined raw shrimp
- 1/2 cup chopped pitted green or mixed olives
Instructions
Instructions
- Heat olive oil in 12-inch nonstick skillet over medium heat. Add onions, seasoning with a pinch of salt and pepper, and cook until softened, about 5 minutes. Add garlic, oregano, tomato paste, and red pepper flakes. Cook until fragrant, about 30 seconds, and stir.
- Add tomatoes and their liquid, breaking the tomatoes up with a spoon. Add orzo, water, and bay leaf; stir. Cover skillet and bring to a simmer. Cook until orzo is just al dente, stirring occasionally, about 7 minutes.
- Add spinach to skillet, stirring into pasta mixture until wilted. Add shrimp to skillet; give it a good stir. Nestle cod filets into pasta and sprinkle with salt and pepper. Lower heat to medium-low; cover skillet and cook until shrimp is cooked through and cod flakes (or reaches 135 °F).
- Sprinkle pasta with olives and drizzle lightly with EVOO. Season pasta with salt and pepper to taste. Serve, garnishing with additional crushed red pepper flakes if desired.