Name: Mediterranean Shrimp and Orzo Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound shrimp, medium size, raw, thawed if frozen; 1 tablespoon butter; 1 tablespoon olive oil; 1 cup bell pepper, any color, sliced; 1 cup onion, sliced; 3 cloves garlic, chopped; 1 cup orzo pasta, uncooked; 2 cups chicken stock, preferably unsalted; 1 lemon; 2 teaspoons dried basil or a handful of chopped fresh basil; Salt and pepper to taste; 1 cup tomato, diced; 1/2 cup feta, preferably diced from a full block rather than crumbled; 1/3 cup kalamata olives, cut in halves

Description

Mediterranean Shrimp and Orzo Skillet is a flavorful one-pan dish combining tender shrimp, orzo, fresh vegetables, and Mediterranean flavors like feta cheese and kalamata olives.

Ingredients

1 pound shrimp, medium size, raw, thawed if frozen

1 tablespoon butter

1 tablespoon olive oil

1 cup bell pepper, any color, sliced

1 cup onion, sliced

3 cloves garlic, chopped

1 cup orzo pasta, uncooked

2 cups chicken stock, preferably unsalted

1 lemon

2 teaspoons dried basil or a handful of chopped fresh basil

Salt and pepper to taste

1 cup tomato, diced

1/2 cup feta, preferably diced from a full block rather than crumbled

1/3 cup kalamata olives, cut in halves

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Instructions

Pat shrimp dry with a paper towel and sprinkle with salt and pepper.
Heat butter and olive oil in a large skillet. Add shrimp and let sear for 2-3 minutes. Turn and cook an additional minute until pink. Remove to a plate.
Add an additional tablespoon of olive oil to the pan if necessary unless there is leftover from cooking the shrimp. Toss in onions and peppers, and sauté for two minutes until slightly soft. Add orzo and continue to cook for another 2 minutes until slightly toasted.
Add garlic and stir until fragrant. Add chicken stock and basil. Cover and cook for about 10 minutes until orzo is tender, stirring twice to keep it from sticking to the pan.
Add the juice of half a lemon, saving the other half for garnish. Stir. Reduce the heat to medium low and top with tomato, feta, and kalamata olives. Cover and heat through.
Serve hot out of the pan with a simple side such as steamed broccoli or beans. Leftovers are wonderful hot or cold as a pasta salad!

Notes

Use medium-sized shrimp (31-40 per pound), raw, thawed if frozen, deveined, and with no tail.

Serve hot out of the pan or cold as a salad.

Store in a covered container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: One-Pan
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 395 kcal
Sugar: 7 g
Sodium: 1334 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 310 mg