Moist, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and low-fat, low-cal cardiac benefits of shrimp. —Sarah Hummel, Moon Township, Pennsylvania
- 1-1/4 cups uncooked whole wheat orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 tablespoons lemon juice
- 1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 2 tablespoons minced fresh cilantro
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese
- Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, 4-5 minutes or until shrimp turn pink.
- Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese. Yield: 4 servings.
Originally published as Shrimp Orzo with Feta in Healthy Cooking December/January 2012, p93
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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