Serves 4
Directions
- 1Chop the kale.
- 2Remove cherry tomatoes from their stems and halve them.
- 3Drizzle olive oil into the pot.
- 4Add shrimp to the pot and season with salt and pepper.
- 5Cook the shrimp until lightly browned, then remove it from the pot.
- 6Add garlic and whole wheat orzo to the pot.
- 7Pour broth into the pot.
- 8Add kale to the pot and cover.
- 9Zest and squeeze lemon juice into the pot.
- 10Add Kalamata olives, halved cherry tomatoes, and cooked shrimp to the pot.
- 11Stir all ingredients together.
- 12Serve the pasta.
- 13Garnish with grated cheese and a lemon wedge.
Ingredients
- 2 tbsp olive oil
- 1.5 lb shrimp
- 1 tbsp olive oil
- 2 cloves garlic
- 10 oz whole wheat orzo
- 2 cups low-sod broth or water
- 1 cup spinach or kale
- 1 cup cherry tomatoes
- 0.25 cup Kalamata olives
- 1 lemon
- salt and pepper
Equipment
potknifecutting boardspoontongsmicroplane grater
Tips
- It's great for weeknight meals or weekly meal prep.
- You can swap in any leafy green you prefer instead of kale.
- You can use tofu, lean chicken, or beef instead of shrimp.
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