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Greek-Style Shrimp and Orzo

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Quick and easy


Prep Time:

15 minutes

Cook Time:

10 minutes


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.
Nutritional Information
No Nutritional Information Available
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