orzo with shrimp, spinach, tomatoes, olives, and feta

How To Make orzo with shrimp, spinach, tomatoes, olives, and feta

• 1

  Mix 1 tsp Spanish hot smoked paprika and 1/2 tsp salt in a small bowl.
• 2

  Pat the shrimp dry and put them into a small bowl. With your fingers, evenly distribute the spice mixture onto the shrimp.
• 3

  Heat 2 Tbsp of olive oil in a skillet over medium-high heat. Pour in the shrimp.
• 4

  Saute until pink and cooked through. Remove from the pan and set aside.
• 5

  Bring a large pot of water to boil. Add 2 Tbsp salt and the orzo. Cook until just al dent; 8-10 minutes.
• 6

  Meanwhile, zest the lemon and measure about 5 Tbsp of juice into a large bowl.
• 7

  Whisk in the 1 cup of olive oil, 1 tsp salt, and 1/2 tsp ground pepper.
• 8

  When the orzo is done, drain it into a fine mesh colander. Shake out the excess water and dump it into a bowl.
• 9

  Add the dressing and mix.
• 10

  Add the chopped spinach and well until the spinach begins to wilt. Let cool.
• 11

  Once cool, add the Kalamata olives, cherry tomatoes, and Feta.
• 12

  Stir in the shrimp with accumulated juices.
• 13

  Mix. Adjust seasoning with salt and freshly ground pepper. Can serve immediately or refrigerate for later.
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