Roasted Herby Shrimp, Feta, Tomatoes + Olives with Orzo
- 8 ounces uncooked orzo, cooked and drained as directed on package
- 1½ pounds uncooked large shrimp, peeled and deveined
- 6 ounces block of feta, patted dry with paper towel and cut in squares
- 1½ cups cherry tomatoes
- 2 cloves garlic, chopped
- 2 shallots, thinly sliced
- ¼ cup Kalamata olives, pitted
- ¼ cup Castelvetrano olives, pitted
- 1-2 tablespoons fresh parsley, chopped
- 1-2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano flakes
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1½ tablespoons olive oil
- Optional: garnish with fresh oregano and/or additional parsley and a squeeze of ½ a lemon
Preheat oven to 400° F. degrees.
Mix all ingredients (except orzo) together in a bowl.
Spray cassoulets or casserole dish with cooking spray or olive oil.
Add cooked orzo as a bed, place shrimp + tomato mixture on top and roast in oven for approximately 20 minutes until shrimp is cooked through and tomatoes and feta are soft and a little toasty!
Serve immediately and finish with fresh herbs and lemon juice (optional).
