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Photo of Greek shrimp & artichoke heart sauté by WW

Greek shrimp & artichoke heart sauté

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
1
Difficulty
Easy
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 flavor 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.

Ingredients

Olive oil

1½ tsp

Uncooked shrimp

5 oz, extra-large, peeled, deveined

Frozen artichoke

8 oz, hearts (1 cup), thawed

Grape tomatoes

1 cup(s), halved

Garlic

1 large clove(s), minced

Water

⅓ cup(s)

Dill

1 Tbsp, chopped

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Cooked orzo

½ cup(s)

Reduced fat feta cheese

2 Tbsp, crumbled

Instructions

  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.

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