Last week, I had a couple friends over for an impromptu summer dinner. With not just pasta sauce, all I needed was a handful of additional ingredients for a one-dish wonder that was ready in minutes. The tangy sauce packed with flavor and a bit of sweetness melded perfectly with the juicy shrimp, salty feta, and briney punch from the olives. With a glass of crisp rosé in one had, I poured the tomato dish over my favorite summer pasta shape, orzo with a sprinkle of fresh dill from my urban garden. To go with the casual dinner and balmy evening, I carried the dish as is onto my deck and served family style.
8 oz orzo
5 T EVOO
2 shallots, finely chopped
2 garlic cloves, minced
1 jar (16 oz) not just pasta sauce (https://www.notjust.co/)
1 lb extra large shrimp, peeled and deveined
1/2 c kalamata pitted olives, halved
6 oz (about 1/2 c crumbled) feta cheese
1/4 c fresh dill, coarsely chopped
Salt and pepper throughout
Bring a large pot of salted water to a boil over medium-high heat. Cook the orzo according to the package directions. Drain and return the orzo to the pot, and stir in 2 T EVOO.
While the orzo is cooking, heat the remaining 3 T EVOO over medium heat. Add the shallots and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the shrimp, season with salt and pepper, and cook for 1 more minute, continuing to stir. If you like a bit of heat, feel free to add a 1/4 t of red pepper flakes at this point.
2 shallots, finely chopped
2 garlic cloves, minced
1 jar (16 oz) not just pasta sauce (https://www.notjust.co/)
1 lb extra large shrimp, peeled and deveined
1/2 c kalamata pitted olives, halved
6 oz (about 1/2 c crumbled) feta cheese
1/4 c fresh dill, coarsely chopped
Salt and pepper throughout
Bring a large pot of salted water to a boil over medium-high heat. Cook the orzo according to the package directions. Drain and return the orzo to the pot, and stir in 2 T EVOO.
While the orzo is cooking, heat the remaining 3 T EVOO over medium heat. Add the shallots and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the shrimp, season with salt and pepper, and cook for 1 more minute, continuing to stir. If you like a bit of heat, feel free to add a 1/4 t of red pepper flakes at this point.
Pour in the not just co. sauce, reduce the heat to medium-low and cook for about 5 minutes. Toss in the kalamata olives and stir for 1 more minute.
To serve, pour the orzo onto a large platter or into individual dishes and top with the tomato shrimp, crumbled feta, chopped fresh dill, and a final drizzle of EVOO.
Serves 4.
Can’t wait to grab another jar to whip up a quick shakshuka, lasagna, enchiladas - the easy, one-dish possibilities are endless!
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