Shrimp and Orzo Pasta

ADVOCATE-TESTED RECIPE

Shrimp and Orzo Pasta

Serves 4. Recipe is by Corinne Cook.

2 tbls. olive oil

1 medium onion, chopped

1 large clove garlic, chopped

½ lb. sliced mushrooms

2 or 3 Roma tomatoes, chopped

½ large bell pepper cut into 1½-inch thin slivers

½ cup white wine

1 lb. peeled and deveined shrimp

2 tsps. Cavender’s All-Purpose Greek Seasoning or salt, black pepper, red pepper flakes to taste, pinch of oregano, thyme, marjoram and rosemary

Juice of ½ lemon, optional

1 cup dry orzo pasta, cooked according to package directions and drained

1/2 cup crumbled feta cheese, more if desired

1. Add olive oil to large skillet and over medium-high heat sauté onions, garlic, mushrooms and tomatoes. Stir and cook just until mushrooms are tender.

2. Add bell pepper slivers and wine and bring to a boil. Add shrimp and Greek seasoning or add salt, pepper, dried red pepper flakes and dried herbs to taste. Cook until shrimp are pink and cooked through. Do not overcook. Taste and correct seasoning if necessary. Add lemon juice if desired.

3. Place cooked orzo in bowl or deep platter, top with shrimp mixture and crumble feta cheese over the top. Leave dish layered or toss lightly if you prefer.