Name: Lemony Shrimp with Orzo, Feta, and Olives
Total time: 30 min
Yield: Serves 4
Ingredients: 1 tablespoon grated lemon zest plus 1 tablespoon juice; Salt and pepper; 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined; 1 tablespoon extra-virgin olive oil, plus extra for drizzling; 1 onion, chopped fine; 2 garlic cloves, minced; 2 cups orzo; 4 cups chicken broth; 1 cup pitted Kalamata olives, chopped coarse; 4 ounces feta cheese, crumbled (1 cup)

Why This Recipe Works

Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

Before You Begin

Garnish with chopped fresh parsley.

Instructions

Mix lemon zest, 1/2 teaspoon salt, and 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. Serve.