Lemony Shrimp, Orzo, Feta & Olives

Submitted by gailanng

"Cook’s Country "

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon grated lemon zest plus 1 tablespoon juice
• salt and pepper
• 1 1⁄2 lbs extra-large shrimp, peeled and deveined (21 to 25 per pound)
• 2 tablespoons olive oil, plus extra for drizzling
• 1 onion, chopped fine
• 2 -4 garlic cloves, minced
• 2 cups orzo pasta (uncooked)
• 4 cups chicken broth
• 1 cup pitted kalamata olive, chopped coarse
• 4 ounces feta cheese, crumbled (1 cup)
• chopped fresh parsley

directions

1. Mix lemon zest, 1/2 teaspoon saltand 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta and lemon juice. Season with salt and pepper to taste.
3. Reduce heat to medium-low, nestle shrimp into orzo, cover and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Garnish with chopped fresh parsley.  Serve.