Mediterranean Orzo with Shrimp

Ingredients

• 1½ lb shrimp, peeled and deveined
• 1 cup orzo pasta
• 3 cup chicken or vegetable broth
• 1 pint cherry tomatoes
• 1 cucumber
• ½ red onion
• 2 clove garlic
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Steps

1. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and mince the garlic. Chop the fresh parsley.
2. Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly. Pour in the broth, bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
4. While the orzo cooks, pat the shrimp dry and season with salt, pepper, and oregano. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
5. Once the orzo is cooked, stir in the cooked shrimp, cherry tomatoes, cucumber, red onion, and fresh parsley. Squeeze in the juice of half a lemon and add red pepper flakes if desired.
6. Toss everything together until well combined. Serve immediately, topped with crumbled feta cheese and an extra lemon wedge if desired.