Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
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Cook the orzo pasta according to package instructions. Drain and set aside.
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In a large skillet, heat olive oil over medium heat.
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Add chopped onion and sauté until softened.
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Stir in minced garlic and cook for an additional 1-2 minutes.
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Add diced tomatoes (with their juices) to the skillet. Bring to a simmer.
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Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque.
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Stir in sliced Kalamata olives, crumbled feta cheese, dried oregano, dried basil, salt, and black pepper. Mix well.
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Add the cooked orzo pasta to the skillet and toss everything together until well combined.
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Simmer for an additional 2-3 minutes to heat through.
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Garnish with fresh parsley.
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Serve the Greek Shrimp Orzo hot, with lemon wedges on the side.
Enjoy this flavorful and Mediterranean-inspired dish that’s perfect for a wholesome and satisfying meal!