Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine (optional, chicken broth can be subbed)
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (200g) orzo pasta
  • 4 cups (950ml) chicken broth or water
  • 1/2 cup (115g) crumbled feta cheese
  • 1/4 cup (5g) fresh dill, chopped

Instructions:

  1. Pat shrimp dry with paper towels. Season with salt and pepper.
  2. Bring broth or water to a boil in a medium saucepan. Add orzo and cook according to package directions, until al dente. Drain well.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant.
  4. Add shrimp to the skillet and sauté for 2-3 minutes per side, until pink and cooked through.
  5. Pour in white wine (if using) and lemon juice. Simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Add cooked orzo to the skillet with the shrimp. Toss to combine. Stir in feta cheese and dill.
  7. Serve immediately, garnished with extra dill and a lemon wedge (optional).