Lemony Shrimp with Orzo, Feta, and Olives

Name: Lemony Shrimp with Orzo, Feta, and Olives
Yield: Serves 4
Ingredients: 1 tablespoon, grated lemon zest plus 1 tablespoon juice; , Salt and pepper; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 , onion, chopped fine; 2 , garlic cloves, minced; 2 cups, orzo; 4 cups, chicken broth; 1 cup, pitted Kalamata olives, chopped coarse; 4 ounces, feta cheese, crumbled (1 cup)

Main Courses
Pasta
Cheese
Fish & Seafood
Weeknight

By Diane Unger ･ Appears in Cook's Country April/May 2016

Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

SERVES 4

TIME 30 minutes

Lemony Shrimp with Orzo, Feta, and Olives

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