The original recipe calls for 2 teaspoons of chopped fresh thyme. If you have some in your herb garden, go for it. But if all you have is dried thyme in the cupboard, decrease the amount to 1 teaspoon. For added savings, substitute about 3/4 cup frozen, thawed spinach for the 5 ounces of fresh spinach called for in the original recipe. It works nicely (and can save you a couple of bucks at least). If you can afford it, spring for the 3/4 cup of panko bread crumbs that the original recipe calls for. Or, make your own bread crumbs by blitzing three slices of bread (you’ll find this in your pantry) in the food processor until crumbly, then baking on a cookie sheet at 350 degrees for about 4 minutes. Adapted from “Big Buy Cooking,” by the editors of Fine Cooking. Serves 6-8.
Ingredients
5 tablespoons olive oil (pantry)
1 pound medium shrimp
Kosher salt and freshly ground black pepper (pantry)
1 large clove garlic
3/4 cup frozen organic leaf spinach, thawed and squeezed dry
1 pound orzo
6 ounces crumbled feta cheese
2 teaspoons chopped fresh thyme, or 1 teaspoon dried (pantry)
Finely grated zest of 1 organic lemon
3/4 cup bread crumbs (pantry)
Directions
Position a rack in the center of the oven and heat the oven to 425 degrees. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 teaspoon each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don’t cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, about 1 minute. Remove from the heat.
Add the pasta to the boiling water and cook according to the package directions until al dente. Drain well and toss with the shrimp mixture, feta, 2 tablespoons oil, half the thyme and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the bread crumbs with the remaining tablespoon oil, the remaining thyme and 1/4 teaspoon salt. Sprinkle on top of the pasta.
Bake the pasta until the bread crumbs brown, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.
