Food Recipes Orzo With Shrimp and Olives 5.0 (1) 1 Review This mash-up of a Greek salad and pasta salad is a delicious and quick weeknight dinner. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Updated on February 16, 2023 Print Rate It Share Share Tweet Pin Email Photo: Fred Hardy Prep Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts It’s astonishing what just a few quality ingredients can become. In this case, it’s a satisfying pasta dish inspired by Greek salad that's perfect as an easy Easter dinner or weeknight meal. Sweet peppers, plump sun-dried tomatoes, and toothy orzo mingle with the shrimp as the main characters in this comforting dish. It’s bright and briny thanks to lemon and olives; a sprinkle of fresh oregano makes it delightfully fragrant. While the shrimp cooks under the heat of the broiler, its flavorful juices season the whole dish. Store-bought tzatziki, a yogurt and cucumber-based sauce, adds creaminess and even more Greek flavor. Ingredients 1 cup orzo 1/2 tsp kosher salt, plus more for cooking orzo 1 cup sweet mini peppers, sliced 1/4 cup olive oil, plus more for drizzling 1/4 cup sun dried tomatoes in oil, drained and chopped 1 lb peeled, deveined raw jumbo shrimp 1/2 cup pitted kalamata olives, chopped 1 tbsp chopped fresh oregano 2 tsp lemon zest 3 tbsp lemon juice, divided 1 cup store-bought tzatziki Directions 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. Rate it Print Nutrition Facts (per serving) 452 Calories 25g Fat 26g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 452 % Daily Value * Total Fat 25g 32% Saturated Fat 4g 22% Cholesterol 244mg 81% Sodium 1470mg 64% Total Carbohydrate 26g 9% Dietary Fiber 3g 10% Total Sugars 4g Protein 31g Vitamin C 62mg 311% Calcium 182mg 14% Iron 2mg 13% Potassium 539mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.