Greek Shrimp Orzo
This is one of our favorites. It's delicious, satisfying and reheats well. My husband would rather have “the orzo dish” than go out to eat. Serve it with crusty bread and salad. —Molly Seidel, Edgewood, New Mexico
Ingredients
- 2 cups uncooked orzo pasta
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 3 tablespoons olive oil, divided
- 1-1/2 tablespoons chopped shallot
- 2 tablespoons butter
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 3 garlic cloves, minced
- 1 pound uncooked large shrimp, peeled and deveined
- 1 cup oil-packed sun-dried tomatoes, chopped
- 2-1/2 cups (10 ounces) crumbled feta cheese
- 1-1/2 cups pitted Greek olives
