Shrimp and Orzo in Feta Tomato Sauce
Instructions:
- Orzo is the Italian word for barley, but it’s used here in its more common form as a rice-shaped pasta. Serve with a side salad.
- 1 box (16 ounces) orzo pasta
- 1 tablespoon olive oil
- 1 bunch green onions, cut into 1-inch pieces
- 1 large garlic clove, finely chopped
- 1â„4 teaspoon dried oregano
- 1â„8 teaspoon crushed red pepper
- 1 can (28 ounces) plum tomatoes in juice
- 1 pound medium shrimp, shelled and deveined
- 4 ounces feta cheese, crumbled (1 cup)
- Salt
- In large saucepot, cook pasta as label directs.
- Meanwhile, in 12-inch skillet, heat olive oil over medium heat until hot. Add green onions and garlic and cook 1 minute or until fragrant, stirring. Stir in oregano and red pepper.
- Add tomatoes with their juice, breaking up tomatoes with side of spoon. Cook, uncovered, 2 to 3 minutes or until liquid thickens slightly.
- Stir in shrimp; cover and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring once. Stir feta into skillet; add salt to taste.
- To serve, drain orzo; spoon into four shallow bowls. Top with shrimp and sauce.
- P R E P 15 minutes
- C O O K 15 minutes
- MA K E S 4 main-dish servings