LEMONY SHRIMP, ORZO, FETA & OLIVES

Lemony Shrimp, Orzo, Feta & Olives image

Provided by gailanng

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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1 tablespoon grated lemon zest plus 1 tablespoon juice
salt and pepper
1 1/2 lbs extra-large shrimp, peeled and deveined (21 to 25 per pound)
2 tablespoons olive oil, plus extra for drizzling
1 onion, chopped fine
2 -4 garlic cloves, minced
2 cups orzo pasta (uncooked)
4 cups chicken broth
1 cup pitted kalamata olive, chopped coarse
4 ounces feta cheese, crumbled (1 cup)
chopped fresh parsley

Steps:

Mix lemon zest, 1/2 teaspoon saltand 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta and lemon juice. Season with salt and pepper to taste.
Reduce heat to medium-low, nestle shrimp into orzo, cover and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Garnish with chopped fresh parsley. Serve.

Nutrition Facts : Calories 662.4, Fat 21.2, SaturatedFat 6.7, Cholesterol 241, Sodium 2298.3, Carbohydrate 71.6, Fiber 4.3, Sugar 5.4, Protein 44