Shrimp and Orzo Recipe

Shrimp and Orzo pasta makes an easy weeknight dinner. The addition of artichokes adds a level of sophistication you'll really enjoy.

Shrimp are no stranger to my kitchen. They are one of my favorite ingredients when it comes to making a quick and easy meal. I always keep several bags of frozen, cleaned shrimp in my freezer.  They can be defrosted in ten minutes.  I usually put them in a colander and run cold water over them while I am prepping the other ingredients.

I love the combination of shrimp with pasta but also make easy salads with shrimp in the summer. They are so versatile that I could cook them three times a week but never make the same meal twice.  From shrimp risotto to Asian noodle bowls  to po boys, I’ve never met a shrimp dish, I didn’t like.  When Forrest Gump talked about shrimp, he was a smart man. I think I might love them as much as he did.

In creating this orzo dish, I realized I had no fresh veggies in the fridge. No problem. Some canned artichokes and tomatoes go perfectly. These are two more ingredients that you can always find in my pantry. I added some frozen spinach for color and thought the feta cheese would give the dish a nice Mediterranean flair. Besides, I was out of Parmesan cheese.

My family loved this meal and next time I will be doubling the recipe so we have lots of leftovers for lunch the next day.  I just don’t think I can go a week without my shrimp fix!

Don't forget the Red Lobster Biscuit Recipe to go with all that shrimp, Lisa!

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