Soup in April?! This Shrimp Marinara Soup recipe was in Cooking Light’s May 2014 issue, so, yes, soup in April is totally acceptable! Although this past weekend was GORGEOUS, today is supposed to be rainy and in the 50’s. Perfect soup weather to me. I don’t cook with shrimp often, but I should. Especially because my little guy loves shrimp so much. This meal was super quick and easy….I mean, 25 minutes or less easy! And the kids loved it! If you have kids that are not very adventurous eaters you many want to try this recipe out. It has pasta and marinara sauce, both ingredients that most kids are familiar with and like. You can try cutting the shrimp up into smaller pieces, so they’re not so intimidating. Feta is pretty tangy, especially for those not familiar with the taste. However, my daughter, who is not a big cheese eater, enjoyed this soup even without the feta.
Shrimp Marinara Soup
Recipe slightly adapted from Cooking Light, May 2014
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 large garlic cloves, minced
1/4 cup white wine
2 cups unsalted vegetable stock
1/2 cup water
1/2 cup uncooked orzo
2 cups lower-sodium marinara sauce
16 ounces large shrimp, peeled and deveined
1 ounce, feta cheese, crumbled (about 1/4 cup)
1. Heat a large saucepan over medium heat. Add the olive oil, coating the pan. Add the oregano, pepper, and garlic and sauté for 30 seconds. Add the wine and cook 1 minute. Add the vegetable stock and 1/2 cup water to the pan; bringing to a boil. Stir in the orzo and cook approximately 6 minutes. Stir in the marinara sauce and the shrimp, cooking approximately 4 minutes until shrimp are done. Spoon soup into bowls and top with approximately 1 Tbsp. crumbled feta.