Ingredients

4 servings

　　

Omit

Scallions

　　Basil

　　

Swap

2/3 pound orzo (a little over half the box), for the thin spaghetti

　　

Add

1 small red onion, chopped

　　1 teaspoon crushed red pepper flakes

　　1/2 cup kalamata olives, pitted and chopped

　　2 tablespoons chopped fresh oregano leaves (from 2 stems)

　　Drizzle of EVOO

　　8 ounces feta cheese, crumbled

　　

Step 1

Cook the orzo as directed for the spaghetti in the master recipe, #147, in salted water, until it is al dente.

　　

Step 2

Heat the 1/4 cup of EVOO, then add the onions, red pepper flakes, and garlic. Cook for 2 minutes, then add the shrimp and cook for a minute more. Add the cherry tomatoes, parsley, olives, and oregano, and season with salt and pepper. Cook until the shrimp are pink and firm, then turn off the heat.

　　

Step 3

Drain the cooked orzo and drizzle with a touch of EVOO to keep it from sticking. Serve the orzo topped with the feta crumbles and the shrimp mixture.

　　Rachael Ray 365: No Repeats