SKILLET SHRIMP AND ORZO

1 tsp lemon zest

2 large cloves garlic, grated, divided

3 tbsp olive oil, divided

Kosher salt

1 lb large peeled and deveined shrimp

1/2 tsp red pepper flakes

1/2 cup dry white wine (or chicken broth)

1 cup orzo

1 can (28-oz) whole peeled tomatoes

1/2 cup water

1/2 cup flat-leaf parsley, chopped

2-oz feta cheese, crumbled

In a medium bowl, combine lemon zest, half of garlic, 1 tablespoon oil and 1/2 tsp salt. Add shrimp and toss to coat; let marinate.

Meanwhile, in a large skillet, heat red pepper flakes and remaining garlic and 2 tablespoons oil on medium until sizzling. Stir in wine and simmer 1 minute. Stir in orzo to coat, then the tomatoes and their juices (crushing with your hands) and water. Simmer, covered, stirring occasionally, until orzo is just barely tender, 8 to 10 minutes. Add the shrimp and cook, covered, until opaque throughout, 3 to 5 minutes. Sprinkle with parsley and feta.

Yield: 4 servings

recipe and photo Woman's Day 2024