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Nutrition Facts
Serving Size 214 g
(Approx. 6 Servings)
Amount Per Serving
Calories 280 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 170 mg 57%
Sodium 1420 mg 59%
Total Carbohydrate 12 g 4%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 21 g
Vitamin A 40% Iron 8%
Vitamin C 20% Calcium 15%
*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.
Olive and Lemon Shrimp & Orzo
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
6  People


Recipe makes 6 Servings

12 Oz orzo pasta
1 Lb large shrimp, peeled and deveined
1 Tbsp Adams Reserve House Rub
1 Tbsp Ottavio Oilive Oil
6 Oz baby spinach, chopped
12 Oz H‑E‑B Artichoke Hearts, chopped
1 cup(s) Cookwell & Company Olive and Lemon Vinaigrette
2 Oz Feta cheese
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Cook pasta according to package instructions; set aside.
In sauté pan over medium-high heat, cook shrimp with olive oil until pink about 3 minutes
Add spinach and artichokes to pan and stir to combine. Cook about 1 to 2 minutes or until spinach is wilted and artichokes are heated through.
Add olive and lemon vinaigrette and mix with other ingredients.
Top with Feta cheese and serve.



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