We knew we were going to be pressed for time tonight, so I made this super-easy, super-filling meal from the We [Heart] Food recipe binder. There’s minimal prep work involved, and the addition of fresh chopped basil adds both color and a lot of flavor. At some point I had written “Party Dish!” on the printout of this recipe, and I can see why — it makes a fair amount and could easily be doubled and brought to a potluck.

Greek Shrimp with Orzo
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12 oz uncooked orzo
2 tsp olive oil
1/2 cup onion(s), chopped
1 medium green pepper(s), chopped
2 medium garlic clove(s), minced
28 oz canned diced tomatoes
1 tsp dried oregano
1 pound shrimp, medium-size, peeled and deveined
1/4 cup basil, fresh, chopped
feta cheese, crumbled

Cook orzo in salted water according to package directions without added fat; drain and set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, about 3 minutes. Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.
Stir cooked orzo into shrimp mixture; stir to combine. Remove from heat and stir in basil. Spoon about 1 1/2 cups of orzo-shrimp mixture onto each of plate or bowl and top each with feta.

4 generous servings