4 - 6 servings
1 lb. large peeled & deveined shrmip
1 Tbsp. H-E-B Pure Olive Oil
1 Tbsp. McCormick Italian Seasoning
1/4 tsp. crushed red pepper flakes, optional
3/4 c. uncooked Orzo Pasta
2 cans (14.5 oz. each) H-E-B Fire Roasted Diced Tomatoes
1/2 c. chopped kalamata or other black olives
2 - 3 oz. crumbled feta cheese, as desired
1 lemon, for juice
Toss shrimp with oil, Italian seasoning and red pepper flakes in a small glass or stainless bowl. Set aside 10 minutes.
Cook orzo in boiling water according to package directions. Drain well.
Heat 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.
Toss with orzo pasta and feta cheese; add 1 tablespoon (or more) lemon juice, according to taste preference. Serve hot.
No Nutritional Information Available