Greek Shrimp Orzo with Feta, Olives, and Tomatoes

Ingredients:

1 lb large shrimp, peeled and deveined

1 cup orzo pasta

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 pint cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and halved

1/2 cup crumbled feta cheese

1 tbsp fresh oregano (or 1 tsp dried)

1 tbsp fresh lemon juice

Zest of 1 lemon

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions:

Cook the Orzo:

In a large pot of salted water, cook the orzo according to the package instructions (about 8-10 minutes). Drain and set aside, reserving a little pasta water.

Cook the Shrimp:

While the orzo is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes per side or until pink and opaque. Remove from the skillet and set aside.

Prepare the Veggies:

In the same skillet, add the chopped onion and cook for about 2 minutes, until softened.

Add the minced garlic and cook for an additional 30 seconds, until fragrant.

Combine Everything:

Add the halved cherry tomatoes and olives to the skillet. Cook for 2-3 minutes, allowing the tomatoes to soften slightly.

Stir in the cooked orzo and shrimp, along with the lemon juice, lemon zest, and fresh oregano. Toss everything together until well combined. If needed, add a splash of reserved pasta water to loosen it up.

Add Feta and Serve:

Stir in the crumbled feta cheese and cook for another 1-2 minutes until everything is heated through.

Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

Garnish & Serve:

Garnish with fresh parsley or basil and serve immediately!

Enjoy your flavorful and vibrant Greek Shrimp Orzo with Feta, Olives, and Tomatoes! This dish is light, fresh, and perfect for a quick, Mediterranean-inspired dinner.