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1
Bring a pot of water (at least a 2 qt.
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2
sauce pot) to boil.
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3
Once boiling, add salt to taste and boil orzo according to package directions (usually 8-10 minutes).
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4
While the orzo is cooking, heat 2 tablespoons olive oil in a pan over medium high heat.
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5
Add the chopped shallot and cook till transluscent (about 3 minutes).
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6
Add in the chopped tomato, garlic and squash and cook till the squash is just tender (about 3-4 more minutes).
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7
Add in the shrimp and sun dried tomatoes and cook till the shrimp are pink and just done (4-6 minutes depending on size of shrimp).
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8
Finally, add the herbs, the juice of half the lemon, the olives and the feta and toss.
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9
Add salt and pepper to taste.
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10
When orzo is cooked, drain and place in serving dish.
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11
Drizzle the remaining 1 tablespoon of oil and juice of the other half of lemon over the pasta and toss well.
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12
Serve the shrimp and veggies over the orzo.
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13
This is a great way to use up abundant summer veggies.
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14
You can swap out the herbs for whatever you have on hand, although fresh is definitely preferable (tarragon might be tasty and parsley is always a nice addition).
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15
You can also swap out veggies to suit your taste.
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16
Sweet or bell peppers would make a nice addition as would eggplant (I would add these with the tomatoes).
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17
For some extra spice, add 1/2 teaspoon of crushed red pepper flakes along with the garlic and tomatoes.
