Recipe information
Yield
4 servings
Ingredients
Omit
Scallions
Basil
Swap
2/3 pound orzo (a little over half the box), for the thin spaghetti
Add
1 small red onion, chopped
1 teaspoon crushed red pepper flakes
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh oregano leaves (from 2 stems)
Drizzle of EVOO
8 ounces feta cheese, crumbled
Preparation
Step 1
Cook the orzo as directed for the spaghetti in the master recipe, #147, in salted water, until it is al dente.
Step 2
Heat the 1/4 cup of EVOO, then add the onions, red pepper flakes, and garlic. Cook for 2 minutes, then add the shrimp and cook for a minute more. Add the cherry tomatoes, parsley, olives, and oregano, and season with salt and pepper. Cook until the shrimp are pink and firm, then turn off the heat.
Step 3
Drain the cooked orzo and drizzle with a touch of EVOO to keep it from sticking. Serve the orzo topped with the feta crumbles and the shrimp mixture.
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