This week we were hosted by Cookies with Boys! I love making this Ellie Krieger shrimp recipe, see here and here, but last evening I was in the mood to change it up! Now that you’ve given Ellie’s a try, I hope you’ll enjoy this twist as well!
This dish was FULL of comfort: hearty pasta, creamy sauce, crisp bacon, salty capers and sweet shrimp and tomatoes!
2 slices bacon
1 teaspoon extra virgin olive oil
3 garlic cloves, chopped
I lb orzo
8 oz reduced fat cream cheese
1 box frozen spinach, thawed
1 15 ounce can fire roasted diced tomatoes, drained
1 pound uncooked medium shrimp, peeled, deveined
3 tablespoons capers
4 teaspoons minced fresh oregano
Preheat oven to 400. Bring a pot of water to a boil. Cook pasta 7-8 minutes.
Meanwhile, pat shrimp dry with paper towels and season with salt and pepper, set aside.
Cook bacon, until browned and crisp. Remove from pan, cool, and break into bite sized pieces. Wipe the pan clean and warm the spinach, garlic, tomatoes, oregano, capers, and cream cheese in the same pan, about 3-4 minutes. Add the shrimp, cover for 2-3 minutes. Stir in the cooked orzo, stirring until the orzo is coated with the sauce mixture.
4. Bake in the oven for 20 minutes, in an oven-proof skillet or a10x10 casserole dish.