1lb.large peeled & deveined shrmip,
1Tbsp.H-E-B Pure Olive Oil,
1Tbsp.McCormick Italian Seasoning,
1/4tsp.crushed red pepper flakes, optional,
3/4c.uncooked Orzo Pasta,
2cans (14.5 oz. each) H-E-B Fire Roasted Diced Tomatoes,
1/2c. choppedkalamata or other black olives,
2 - 3oz.crumbled feta cheese, as desired,
1lemon, for juice,
1Toss shrimp with oil, Italian seasoning and red pepper flakes in a small glass or stainless bowl. Set aside 10 minutes.
2Cook orzo in boiling water according to package directions. Drain well.
3Heat a large skillet over medium-high heat 3 minutes. Add shrimp; cook 2 or 3 minutes, scooping and turning continuously, until they just begin to curl and turn pink. Stir in tomatoes and olives; simmer 5 minutes and remove from heat.
4Toss with orzo pasta and feta cheese; add 1 tablespoon (or more) lemon juice, according to taste preference. Serve hot.
No Nutritional Information Available