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Orzo With Spinach, Shrimp And Scallops


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Rate this recipe 4/5 (8 Votes)


  • 2 packages frozen spinach - (10 oz ea) thawed
  • 8 ounces medium shrimp peeled, deveined
  • 8 ounces bay scallops
  • 1 1/2 cups orzo pasta
  • 3 tablespoons pine nuts
  • 3 tablespoons olive oil
  • 6 garlic cloves minced or pressed
  • 3/4 cup shredded Parmesan cheese
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Drain the spinach in a colander and press it with the back of a spoon or squeeze it to remove liquid. (You should have about 1 1/2 cups spinach.) Set aside.

Bring 2 quarts of water to a boil in a medium saucepan. Add the shrimp and scallops, cover and let sit off the heat until the seafood is opaque in the center, about 8 minutes. With a slotted spoon, transfer the seafood to a bowl and cover to keep warm.

Return the water to a boil and stir in the orzo with 1 teaspoon of salt, if desired. Boil uncovered until tender, 8 to 10 minutes. Drain. Cover and set aside if not yet ready to use.

Meanwhile, heat a large saucepan over medium heat. Add the pine nuts and cook, stirring often, until golden, about 6 minutes. Pour from the pan and set aside.

Heat the oil in the pan, add the garlic and cook until tender, about 1 minute. Add the spinach and orzo and stir until heated through. Stir in the seafood, pine nuts and cheese. Season to taste with salt and pepper and serve.

This recipe yields 6 servings.

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