Baked shrimp teams with spinach, pasta

DINNER TONIGHT

February 28, 2007|By Linda Gassenheimer | Linda Gassenheimer,McClatchy-Tribune

This savory baked shrimp is quick and light, and the cooking method leaves the shrimp juicy, firm and flavorful. Crunchy walnuts, grated parmesan cheese and white wine provide texture and flavor.

Orzo is small, rice-shaped pasta. The spinach is added just before the pasta is drained so it just wilts, which is all the cooking it needs. Raisins add a welcome bit of sweetness.

Spinach With Orzo

Serves 2

1/2 cup orzo

4 cups washed, ready-to-eat spinach

2 tablespoons raisins

2 teaspoons olive oil

salt and freshly ground pepper

Place a medium saucepan three-quarters full of water over high heat. When water boils, add orzo. Cook until tender, 8 to 10 minutes. Add the spinach and drain. Return to the saucepan. Stir in raisins, olive oil and salt and pepper to taste.

Per serving: 239 calories, 5 grams fat, 1 gram saturated fat, 0 grams cholesterol, 7 grams protein, 41 grams carbohydrate, 3 grams fiber, 54 milligrams sodium

Baked Shrimp

Serves 2

3/4 pound large shrimp, peeled and deveined

2 tablespoons plain bread crumbs

salt and freshly ground pepper

1 teaspoon olive oil

1/4 cup dry white wine

2 tablespoons grated parmesan cheese

2 tablespoons broken walnuts

Heat oven to 350 degrees. Place shrimp in a baking dish just large enough to hold them in one layer. Sprinkle with bread crumbs and salt and pepper to taste, tossing to coat. Drizzle with oil. Pour in wine, and bake for 10 minutes. Remove from the oven and turn on broiler.

Sprinkle parmesan cheese and walnuts on top. Place under broiler just until browned, about 1 minute, watching carefully.

Per serving: 319 calories, 12 grams fat, 2 grams saturated fat, 262 milligrams cholesterol, 39 grams protein, 8 grams carbohydrate, 1 gram fiber, 405 milligrams sodium

Helpful hints

Any type of small pasta can be used.

Buy good-quality parmesan cheese, grate it in the food processor and freeze. You can quickly spoon out what you need and leave the rest frozen.

Recipe analyses provided by the Miami Herald.

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