Greek shrimp & artichoke heart sauté
11
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
1.5 tsp
Uncooked shrimp
5 oz
Frozen artichokes
8 oz
Grape tomatoes
1 cup(s)
Garlic
1 large clove(s)
Water
0.333 cup(s)
Dill
1 Tbsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cooked orzo
0.5 cup(s)
Reduced fat feta cheese
2 Tbsp
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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