Shrimp With Olives Tomatoes And Orzo

This flavorful Mediterranean-inspired dish combines succulent shrimp, briny olives, and fresh parsley, all nestled atop a bed of creamy orzo.

With the deep flavors of garlic, oregano, and crushed tomatoes, this recipe is a perfect blend of bright, zesty flavors and comforting, satisfying goodness.

Ready Time

45 mins

Yields

9 servings

Ingredients

1 pound large shrimp, peeled and deveined
1 cup orzo
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/4 cup pitted and sliced green olives
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat.

Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

Add the crushed tomatoes, dried oregano, salt, and black pepper to the skillet.

Stir to combine, then bring to a simmer. Reduce heat to low and let sauce simmer for 10-12 minutes, stirring occasionally.

Add the shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.

Stir in the sliced green olives and chopped parsley. Cook for an additional minute, until heated through.

To serve, divide the cooked orzo among plates, then top with the shrimp and tomato sauce.

Serve immediately.

Notes

You can customize this recipe to your taste by using different types of olives or adding some red pepper flakes for a spicy kick. Use fresh and high-quality ingredients, especially the tomatoes, as they make a big difference in the flavor of the sauce.

Make sure not to overcook the shrimp, as they can become tough and rubbery.

Cook them until they’re just pink and fully cooked. You can prepare the orzo and tomato sauce ahead of time, but add the shrimp just before serving to ensure they stay tender and juicy.

This recipe is perfect for a crowd, as it serves 9 people.

You can easily double the recipe if you need to feed an even bigger group. Leftovers can be refrigerated for up to 3 days and reheated when ready to serve.

Just be sure to reheat the shrimp gently to prevent overcooking.