Photo of Greek Shrimp & Artichoke Heart Sauté by WW

Greek Shrimp & Artichoke Heart Sauté

Points® value
Total Time
25 min
15 min
10 min
Here's a delicious Greek meal for one that can easily be multiplied for more servings. Shrimp, artichoke hearts, grape tomatoes, orzo and feta cheese add a fresh Mediterranean flavour to this easy-to-make pasta salad. If you don't have grape tomatoes on-hand, tomato wedges can make a fine substitute. We prefer to buy feta cheese in a block and crumbling it yourself. Serve this alongside a Greek salad for a delicious weeknight dinner.


Olive oil

1½ tsp(s)

Uncooked shrimp

5 oz, extra-large, peeled, deveined

Frozen artichokes

8 oz, hearts (1 cup), thawed

Grape tomatoes

1 cup(s), halved


1 clove(s), large, large, minced



Fresh dill

1 tbsp(s), chopped

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Cooked orzo

½ cup(s)

Reduced-fat feta cheese

2 tbsp(s), crumbled


  1. Heat ½ tsp oil in a medium nonstick skillet over medium-high heat; cook shrimp and artichoke hearts, stirring often, until lightly browned and shrimp are cooked through, 4 minutes. Remove from skillet; set aside.
  2. Add tomatoes, garlic and water to skillet; cook, mashing tomatoes lightly with wooden spoon, until tomatoes soften, 3 minutes. Add shrimp, artichoke hearts, dill, remaining 1 tsp oil, salt and pepper to skillet; toss to coat. Serve over orzo and sprinkled with feta; squeeze lemon over top (optional).
  3. Makes 1 serving.