Ingredients

1 can (14.5 oz) Contadina® Petite Diced Tomatoes

1 can (28 oz) Contadina® Crushed Tomatoes

1 pkg. orzo

2 tbsp olive oil, divided

1 10 oz frozen spinach, thawed and wrung dry

2 cloves of garlic, chopped

1 lb large shrimp, shelled and cleaned

1/2 lb feta cheese, crumbled

chopped fresh parsley for garnish

1 tsp dried oregano, salt and pepper to taste

Preparation

  1. Lightly grease an 11 X 15 pan.
  2. Pre heat oven to 350.
  3. Cook orzo according to package directions. Drain and toss with 1 tbsp olive oil.
  4. Stir in spinach and petite diced tomatoes. Pour into prepared pan.
  5. Sauté garlic in 1 tbsp olive oil and add shrimp.
  6. Cook until shrimp are just pink.
  7. Add crushed tomatoes and simmer until slightly reduced.
  8. Stir in oregano, salt & pepper.
  9. Pour mixture over orzo and sprinkle top with feta and parsley.
  10. Bake for 15 minutes until heated through.