Shrimp with Olives, Tomatoes, and Orzo

I’ll never forget the first time I had this dish. It was at a small, family-run restaurant in Greece and it was absolutely incredible. The shrimp were so fresh and succulent, the olives were perfectly salty, and the tomatoes added a lovely sweetness to the dish. I’ve tried to recreate it at home many times, but it’s just not quite the same. If you ever have the chance to try this dish at a Greek restaurant, do yourself a favor and order it!


  • 8oz orzo pasta
  • 3tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1lb ripe fresh tomatoes, chopped
  • 1.5 cups ripe black olives, chopped
  • 2tbsp capers (including caper juice)
  • 0.5tsp salt
  • 0.5tsp black pepper
  • 1lb medium to large raw shrimp, peeled and deveined
  • (optional) 1 cup fresh baby arugula, chopped


1. Put a pot of salted water (1 Tbsp of salt for 2 quarts of water) on to boil.

2. When the pasta water is at a rolling boil, add the orzo and let cook for 8-10 minutes until al dente.

3. While the pasta is cooking, heat 3 Tbsp oil in a large sauté pan on medium heat and add garlic. Cook until fragrant (about 30 seconds).

4. Stir in chopped tomatoes, increase heat to medium high, and let cook for 5 minutes.

5. Stir capers and chopped olives into the tomatoes then season with 1/2 tsp each salt and pepper.

6 .A few minutes before the orzo is ready, add shrimp to the tomato mixture and cook until just done (a minute or two per side). Remove from heat as soon as shrimp are almost cooked through so they don’t overcook..

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7 .When pasta is al dente, drain it and stir into the shrimp mixture along with chopped arugula or parsley

Nutrition Facts

  • Calories- 544
  • Fat- 18g
  • Saturated Fat- 3.5g
  • Cholesterol- 170mg
  • Sodium- 1640mg
  • Carbohydrates- 58g
  • Fiber- 7g
  • Sugar- 8g
  • Protein 35
Shrimp with Olives, Tomatoes, and Orzo

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