Orzo With Shrimp and Olives

Orzo With Shrimp and Olives

ACTIVE TIME 30 MINUTES

TOTAL TIME 30 MINUTES

SERVES 4

• 1 cup orzo
• ½ tsp. kosher salt, plus more for cooking orzo
• 1 cup sliced sweet mini peppers
• ¼ cup olive oil, plus more for drizzling
• ¼ cup sun-dried tomatoes in oil, drained and chopped
• 1 lb. peeled, deveined raw jumbo shrimp
• ½ cup pitted kalamata olives, chopped
• 1 Tbsp. chopped fresh oregano
• 2 tsp. lemon zest plus 3 Tbsp. fresh juice, divided
• 1 cup store-bought tzatziki 

BRING a medium saucepan of salted water to a boil over high. Cook orzo until al dente, about 7 minutes. Drain; rinse under cold water for about 30 seconds to stop cooking. Transfer to a large bowl and stir in salt.

MEANWHILE, preheat broiler with oven rack 5 inches from heat. Place peppers, oil, and tomatoes in a large broiler-safe skillet over medium. Cook, stirring often, until mixture sizzles and tomatoes puff up slightly, 3 to 4 minutes. Stir in shrimp, olives, oregano, and 2 tablespoons lemon juice.

TRANSFER skillet to oven and broil, stirring halfway through, until shrimp are just opaque, 4 to 6 minutes. Stir orzo, lemon zest, and remaining 1 tablespoon lemon juice into shrimp mixture in skillet. Serve drizzled with oil and topped with tzatziki.

PER SERVING: 510 CALORIES, 26G FAT (5G SATURATED), 153MG CHOLESTEROL, 3G FIBER, 24G PROTEIN, 44G CARBS, 951MG SODIUM, 0G ADDED SUGAR