Page 127 - One-Dish Meals

Shrimp and Orzo in

Feta-Tomato Sauce

Orzo is the Italian word for barley, but it’s used here in its more common
form as a rice-shaped pasta. Serve with a side salad.
P R E P 15 minutes C O O K 15 minutes M A K E S 4 main-dish servings

1 box (16 ounces) orzo pasta 1 can (28 ounces) plum tomatoes
in juice
1 tablespoon olive oil
1 pound medium shrimp, shelled and
1 bunch green onions, cut into
deveined (page 13)
1-inch pieces
4 ounces feta cheese, crumbled
1 large garlic clove, finely chopped
(1 cup)
1 ⁄4 teaspoon dried oregano
Salt
1 ⁄8 teaspoon crushed red pepper
1. In large saucepot, cook pasta as label directs.
2. Meanwhile, in 12-inch skillet, heat olive oil over medium heat until hot.
Add green onions and garlic and cook 1 minute or until fragrant, stirring.
Stir in oregano and red pepper.
3. Add tomatoes with their juice, breaking up tomatoes with side of spoon.
Cook, uncovered, 2 to 3 minutes or until liquid thickens slightly.

4. Stir in shrimp; cover and cook 3 to 5 minutes or until shrimp turn
opaque throughout, stirring once. Stir feta into skillet; add salt to taste.

5. To serve, drain orzo; spoon into four shallow bowls. Top with shrimp
and sauce.

E A C H S E R V I N G About 670 calories | 40 g protein | 97 g carbohydrate |
13 g total fat (5 g saturated) | 165 mg cholesterol | 825 mg sodium.

Pastas & Pies 127