Ingredients:

  • 1 pound (450g) cooked shrimp, peeled and deveined, tails removed
  • 1 pound (450g) orzo pasta
  • 4 tablespoons (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio - optional, can substitute chicken broth)
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (15g) chopped fresh basil
  • 1/2 teaspoon red pepper flakes (or to taste)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (115g) crumbled feta cheese
  • Lemon wedges, for serving

Instructions:

  1. Cook the orzo pasta according to package directions until al dente. Drain well and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
  3. If using, pour in the white wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  4. Stir in lemon juice, parsley, basil, and red pepper flakes. Season with salt and pepper.
  5. Add the cooked orzo and cooked shrimp to the skillet. Toss to combine and heat through, about 2-3 minutes.
  6. Divide the shrimp and orzo among plates. Top with crumbled feta cheese and serve immediately with lemon wedges.