Recipe: Mediterranean-Style Orzo With Garlic Shrimp
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Today's recipe uses rice-shaped orzo pasta to make a Mediterranean-style meal with sauteed shrimp, garlic and spinach tossed with black olives, artichoke hearts, tomatoes and feta cheese.
1-pound box of orzo pasta
16-20 large, peeled, raw shrimp
1 large garlic clove
Couple large handfuls of spinach
1 15-ounce can quartered artichoke hearts
Handfuls of sliced olives
Crumbled feta cheese
Cook the orzo pasta just like any other pasta by adding it to a large pot of boiling water and stirring it around.
After 4-5 minutes, cook the shrimp. Add a good splash of olive oil to a large nonstick pan on medium-high heat and, when the oil is hot, add 16-20 large, peeled, raw shrimp and cook those a minute or two.
Next, add the minced garlic clove and a couple of large handfuls of spinach and let that cook down as the shrimp are finishing up.
As soon as the spinach has wilted, turn the heat off on that and, as far as the orzo goes, drain it really well when it's done. Add it to a large mixing bowl, along with the shrimp, spinach, quartered artichoke hearts, sliced olives and sliced tomatoes and a good handful of fresh-chopped dill.
Then add two parts olive oil and one part lemon juice to taste and toss to combine.
Serve it up in individual bowls with crumbled feta cheese over the top.