This is a quick and flavorful meal that is inspired by Greek flavors and delivers a wholesome nutritional profile. Done from start to finish in under 20 minutes, the same dressing that the pasta is coated in is used to flavor the shrimp.
The dill and feta cheese further elevate the flavor.
Ingredients:
¼ cup olive oil
¼ cup lemon juice, + zest from one lemon
¼ cup dill, finely chopped
2 Tbsp honey Dijon mustard
salt & pepper
1/3 cup feta
10 jumbo shrimp
Method:
For the Orzo: Cook the orzo in salted water until al dente. Note: the water should be as salty as the sea as it's your only chance to flavor the orzo.
In the meantime, work on the dressing by adding olive oil, lemon juice and zest, dill, mustard, salt, and pepper to a glass measuring cup. Stir until fully combined. Reserve a few tablespoons of this dressing to coat the shrimp.
Add the cooked orzo to a large bowl, and, while still warm, pour the dressing on top and stir. Crumble in some feta and stir again.
For the Shrimp: use peeled and deveined jumbo shrimp and pat them dry. Coat in the reserved dressing.
Heat a pan over medium-high heat. The pan should be hot before adding in the shrimp.
Add the shrimp making sure to space them apart. Cook on each side for 1 to 2 minutes. You do not want to overcook them so be sure to take them off the heat as they turn pink and curl up.
Toss the shrimp in with the lemon orzo and enjoy.
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