Shrimp Orzo with Lemon, Feta & Basil 

Perfect summer flavors all cooked up together – serve warm or chilled. This is super fast to whip up after a long beach day!

Enjoy with a chilled bottle of Viognier (A full-bodied white wine with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics that include notes of peach, pears, violets and minerality.) Or a Rosé, because seriously, Rosé goes with just about everything!

 

Ingredients:

  • 1 lb. medium shrimp, peeled and deveined
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 2 cloves chopped garlic
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sea salt
  • 3 cups orzo
  • 1/2 cup packed fresh basil leaves, snipped into small pieces, plus extra for garnish
  • 1/2 cup feta cheese, crumbled
  • Juice of 1/2 a lemon, a few extra slices for garnish (optional)

Directions:

In a bowl, stir together the shrimp, the 1/4 cup olive oil, the paprika, red pepper flakes and 1/2 tsp. salt. Cover and refrigerate for 1 to 2 hours.

Bring a large pot of salted water to a boil over high heat. Add the orzo, stir well and cook until al dente (tender but firm to the bite).

Meanwhile, in a large fry pan over medium-high heat, warm the 2 Tbs. olive oil and garlic. Drain the shrimp, discarding the marinade, and add the shrimp to the pan. Cook, turning once or twice, until the shrimp are opaque throughout, about 2 minutes. Transfer the shrimp and any pan juices to a plate and cover to keep warm.

Drain the orzo and transfer to a serving bowl. Add the shrimp and their juices and stir several times. Add the snipped basil, feta cheese, and lemon juice and gently stir again once or twice. Garnish with the whole basil leaves & lemon slices and serve immediately. Serves 6-8.

Note: this is adapted from a Williams Sonoma recipe.