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Nutrition Facts
Serving Size 280 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 890 mg 37%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 23 g
Vitamin A 0% Iron 6%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Greek-Style Shrimp and Orzo
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1 Lb large peeled & deveined shrimp
1 Tbsp H-E-B 100% Pure Olive Oil
1 Tbsp McCormick Italian Seasoning
1/4 Tsp crushed red pepper
3/4 cup(s) Central Market Organic Orzo Bronze Cut Pasta, uncooked
29 Oz roasted diced tomatoes
1/2 cup(s) Kalamata olives, chopped
3 Oz H-E-B Reduced Fat Crumbled Feta Cheese
1 Tbsp lemon, juiced
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Toss shrimp with oil, Italian seasoning and red pepper flakes in small glass or stainless bowl. Let sit for 10 minutes.
Cook orzo in boiling water according to package directions. Drain well.
Heat large skillet over medium-high heat 3 minutes. Add shrimp; cook 2 or 3 minutes, scooping and turning continuously, until they just begin to curl and turn pink.
Stir in tomatoes and olives; simmer 5 minutes and remove from heat.
Toss with orzo pasta and feta cheese; add lemon juice. Serve hot.



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