Friday Pasta~ Greek-Style Garlic Shrimp & Orzo
Friday’s is the day I make pasta with the these 2 goals in mind:
- to try new recipes
- use the pasta I have in my pantry… which is still considerable.
This week I made this really tasty dish with orzo a small pasta and it was super yummy and it came together very fast. I made substitutions because I wanted to use up what I already have in the house to keep my expenses down. Living in Spain, I would use this recipe as a 1st plate before the meat course, but it could easily be the main dish. I didn’t serve it with anything else but garlic bread would be nice or even a salad.
Greek-Style Garlic Shrimp & Orzo
Serves 4 main dishes or 8 as a 1st plate
¼ cup olive oil
1 small red onion ( I used a yellow onion)
1 teaspoons crushed red pepper flakes
1/2 cup Kalamata olives, pitted & chopped (I used regular black olives which were pitted but I tossed in whole)
2 teaspoons of lemon zest
juice of ¼ lemon
2 Tablespoon chopped fresh oregano leaves ( I used 1 teaspoon of dried)
6 cloves of garlic, minced (I used 4)
2/3 box of orzo pasta ( I used 250 grams)
1/3 cup of dry white wine
1 pint of cherry tomatoes
2 Tablespoons of chopped fresh parsley
1 lb of small shrimp, deveined, peeled & tales removed ( I bought a frozen bag of small cooked shrimp and added it frozen)
8 oz of feta cheese
Cook the orzo as directed on the package in salted water until al dente, drain & reserve.
Heat the ¼ cup of olive oil , then add the onions, red pepper flakes and garlic. Cook for 2 min, then add the shrimp and cook for another minute more. Add the cherry tomatoes, parsley, olives and oregano, lemon zest, juice of ¼ lemon & white wine and season with salt & pepper. Cook until the shrimp is heated through.
Drizzle a bit of olive oil on the orzo to keep it from sticking in a serving bowl. Top with the shrimp mixture & crumble the feta cheese on top.
* I got this recipe from a Rachael Ray cook book I own.