The other day we talked about what orzo is. What better way to continue our lesson than to cook with it? Don't be afraid to cook with unfamiliar ingredients on weeknights. It's daring, but it also makes for a more exciting and adventurous meal. When combined with buttery shrimp, fresh tomatoes, and salty feta, this main dish is rich without being too filling. Pour yourself a glass of wine — it's Friday! — and get ready to enjoy a new taste experience. For this super simple recipe,
1 1/2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon margarine or butter
1 1/4 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
3 medium tomatoes, coarsely chopped
4 ounces garlic-and-herb flavored feta cheese, crumbled (3/4 cup)
- Prepare orzo in boiling salted water as label directs.
- Meanwhile, in nonstick 10-inch skillet, melt margarine or butter over medium-high heat. Add shrimp, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring occasionally.
- Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.
- Drain orzo; toss with shrimp mixture and feta.