Sheet Pan Shrimp and Broccoli Bake
Pesto-Sweet Pea Orzo
Ingredients
- 2 (12-oz) pkg broccoli florets
- 1½ lb peeled and deveined, large raw shrimp
- ½ cup olive oil vinaigrette
- ¼ tsp crushed red pepper
- 4 lemons, thinly sliced
- ¾ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Cut larger broccoli florets into small florets. Toss together shrimp, broccoli, vinaigrette, and red pepper in a large bowl.
- Arrange lemon slices on two large rimmed baking sheets; divide shrimp mixture between baking sheets, and spread in a single layer.
- Bake 10 to 15 minutes or until shrimp turn pink. Sprinkle with cheese.
Side Dish Ingredients
- 1½ cups orzo (preferably whole wheat)
- ⅓ cup pesto
- 1 cup frozen sweet peas, thawed
Side Dish Instructions
- Cook orzo according to package directions; drain and stir in pesto and peas over low heat until thoroughly heated. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
271
|
243
|
514
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 22 | 8 | 30 |
| Carb (g) | 12 | 39 | 51 |
| Fiber (g) | 4 | 7 | 11 |
| Sodium (mg) | 492 | 152 | 644 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
