Serves 4
30 min
Orzo With Shrimp and Olives
Recipe GLPRadd55373315d8c
A vibrant Mediterranean pasta dish featuring tender jumbo shrimp sautéed with sweet mini peppers, kalamata olives, and sun-dried tomatoes, tossed with orzo pasta and finished with fresh oregano, bright lemon zest, and a dollop of creamy tzatziki.
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Ingredients
1 cup orzo pasta
½ teaspoon Kosher salt for cooking orzo, plus 1/2 teaspoon
1 cup sweet mini peppers, sliced
1/4 cup olive oil, plus more for drizzling
1/4 cup sun-dried tomatoes in oil, drained and chopped
1 pound peeled, deveined raw jumbo shrimp
1/2 cup pitted kalamata olives, chopped
1 tablespoon fresh oregano, chopped
2 teaspoons lemon zest
3 tablespoons lemon juice, divided
1 cup store-bought tzatziki
Directions
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside.
While the pasta cooks, heat the 1/4 cup olive oil in a large skillet over medium-high heat.
Add the sliced mini peppers to the skillet and sauté for 2–3 minutes until slightly softened.
Add the shrimp to the skillet and cook for 2 minutes, then stir in the sun-dried tomatoes. Continue cooking for another 2–3 minutes, stirring occasionally, until the shrimp are opaque and cooked through (internal temperature 145°F).
Remove from heat and stir in the kalamata olives, fresh oregano, lemon zest, 2 tablespoons of the lemon juice, and the 1/2 teaspoon kosher salt.
Add the cooked orzo to the skillet and gently toss everything together until well combined.
Divide the orzo mixture among four serving bowls. Top each bowl with 1/4 cup tzatziki and drizzle lightly with olive oil. Finish with the remaining 1 tablespoon lemon juice and serve warm.
