 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From Filippo Berio olive oil web site. Ingredients:
8 ounces uncooked orzo pasta |
3 tablespoons olive oil |
1/2 teaspoon olive oil |
3 garlic cloves, minced |
1 1/4 lbs raw small shrimp, shelled and deveined |
1 1/2 medium tomatoes, chopped |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped fresh italian parsley |
1 lemon, juice of |
2 ounces feta cheese, crumbled |
salt & freshly ground black pepper |
Directions:
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta, tomatoes, cilantro, parsley and lemon juice continue to cook until all is heated through.
6. Sprinkle with feta cheese. Season to taste and serve.
|
|