Lemon Herb Shrimp Bowl with Orzo & Feta
Ingredients:
1 pound orzo pasta
1 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup Kalamata olives, halved (optional)
Instructions:
1. Cook the orzo according to package directions. Drain and set aside. While the orzo is cooking, prepare the shrimp.
2. In a large bowl, whisk together the olive oil, lemon juice, oregano, basil, garlic powder, salt, and pepper.
3. Add the shrimp to the bowl and toss to coat evenly with the marinade. Let it sit for at least 10 minutes, or up to 30 minutes in the refrigerator for maximum flavor.
4. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from skillet and set aside.
5. In the same skillet, add the cherry tomatoes and cook for 2-3 minutes, or until slightly softened.
6. Add the cooked orzo to the skillet with the tomatoes and gently stir to combine.
7. Add the cooked shrimp back to the skillet along with the crumbled feta cheese and chopped parsley. Stir gently to combine. If using, add the Kalamata olives at this point.
8. Cook for another minute or two, just to heat through and melt the feta slightly. Do not overcook.
9. Serve immediately. Garnish with extra fresh parsley or a lemon wedge, if desired.