Greek Shrimp Orzo

Greek Shrimp Orzo

Greek Shrimp Orzo

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   11 Points
Cuisine
  • Mediterranean
  • European
  • Greek
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 5 large leaves of basil, chiffonaded
  • 1/2 pound Feta cheese, 1 lb
  • 1 cup chopped green onions (green and white parts)
  • 1/2 cup freshly-squeezed lemon juice
  • 1/2 cup + 1 tbsp extra-virgin olive oil, divided
  • 3/4 pound (12 oz.) orzo (rice-shaped pasta)
  • 1 cup chopped Italian parsley
  • 1 pound raw large shrimp, peeled and deveined
  • Salt and pepper
Instructions

Combine lemon juice and 1/2 cup olive oil.Bring large pot of salted water to a boil over high heat.

Pour in orzo and cook until al dente.

Drain the pasta, pour into a large serving bowl, and immediately add lemon juice/olive oil mixture. Stir well.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil.

Add shrimp, salt and pepper, and cook for about 2 minutes, or until the shrimp are just done.

Add the shrimp, green onions, parsley, and feta to the orzo mixture. Stir well.

Let the orzo sit for 1 hour. If you make it earlier in the day, cover and refrigerate. Bring to room temperature before serving.Just before serving, add the basil and gently mix. If desired, serve over a bed of spinach or lettuce.

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