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Shrimp with Olives, Tomatoes, and Orzo
Shrimp with Olives, Tomatoes, and Orzo
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try this delectable Shrimp Orzo dish with a delightful medley of flavors from juicy shrimp, briny olives, tangy tomatoes, garlic, capers, peppery arugula over tender orzo pasta for a quick midweek meal.
Ingredients:
  • 8 ounces orzo pasta
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 pound ripe fresh tomatoes (about 4 medium tomatoes), chopped (about 3 cups)
  • 1 1/2 cups ripe black olives, chopped
  • 2 tablespoons capers (including caper juice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound medium to large raw shrimp, peeled and deveined
  • 1 cup fresh baby arugula, chopped (or 1/4 cup chopped fresh parsley)
Instructions:
  • Boil the orzo in salted water until al dente, about 8 to 10 minutes.
  • In a wide sauté pan over medium heat, warm 3 tablespoons of oil. Add garlic and sauté until fragrant for about 30 seconds. Mix in the chopped tomatoes and increase the heat to medium-high. Cook for approximately 5 minutes.
  • Stir in the capers and chopped olives with the tomatoes, then sprinkle with 1/2 teaspoon of salt and pepper.
  • Add the shrimp to the tomatoes and olives a few minutes before the orzo is done. Sear the shrimp on one side for a couple of minutes, then flip and cook for an additional minute or two until almost fully cooked. Remove from heat promptly.
  • Drain the cooked pasta and toss it with the shrimp and tomatoes. Mix in the chopped arugula or parsley.

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