Greek Shrimp With Spinach, Feta and Stelline

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Here's a casserole that's casual capable for a weeknight and bully capable for company. Although the archetypal look called for orzo, we liked the mode stelline, tiny pasta shaped similar stars, created a brushed landing spot for tucking successful the rapidly seared shrimp. Leftovers sensation large cold.

Serve with a acold asparagus salad.

Ingredients

measuring cup

Servings: 4-5

1/4 spoon salt, positive much for the pasta cooking water
8 ounces dried stelline pasta (may substitute dried orzo pasta; spot headnote)
3 tablespoons extra-virgin olive oil
2 cups lightly packed babe spinach (may substitute stemmed, shredded chard leaves)
3 tablespoons grated Parmigiano-Reggiano cheese
3 ounces feta cheese
2 mean cloves garlic
1 lb extra-large (21 to 25 count) peeled and deveined shrimp, preferably American wild-caught (defrosted if frozen)
14 ounces canned full tomatoes, preferably San Marzano (not including canned juices)
1/4 cupful adust achromatic wine
1 spoon dried oregano, preferably Greek
1/4 spoon crushed reddish capsicum flakes
Leaves from 6 to 8 stems flat-leaf parsley
1/4 spoon freshly crushed achromatic pepper, oregon much to taste

Nutritional Facts

Per serving (based connected 5)

Calories
370
Fat
15 g
Saturated Fat
5 g
Carbohydrates
41 g
Sodium
620 mg
Cholesterol
65 mg
Protein
17 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes," by Sheri Castle (University of North Carolina Press, 2011).

Tested by Bonnie S. Benwick.

Published May 10, 2011

Updated March 13, 2026