Greek Shrimp & Artichoke Heart Sauté

PersonalPoints™

per serving

Total Time: 25 min

Prep: 15 min

Cook: 10 min

Serves: 1

Easy

Here's a delicious Greek meal for one that can easily be multiplied for more servings. Shrimp, artichoke hearts, grape tomatoes, orzo and feta cheese add a fresh Mediterranean flavor to this easy-to-make pasta salad. If you don't have grape tomatoes on-hand, tomato wedges can make a fine substitute. We prefer to buy feta cheese in a block and crumbling it yourself. Serve this alongside a Greek salad for a delicious weeknight dinner.

Ingredients:

1½ tsp olive oil
5 oz uncooked shrimp, extra-large, peeled, deveined
8 oz frozen artichokes, hearts (1 cup), thawed
1 cup grape tomatoes, halved
1 large garlic clove, minced
⅓ cup water
1 tbsp dill, chopped
1 pinch table salt
1 pinch black pepper
½ cup cooked orzo
2 tbsp reduced-fat feta cheese, crumbled

Instructions

Heat ½ tsp oil in a medium nonstick skillet over medium-high heat; cook shrimp and artichoke hearts, stirring often, until lightly browned and shrimp are cooked through, 4 minutes. Remove from skillet; set aside.
Add tomatoes, garlic, and water to the skillet; cook, mashing tomatoes lightly with a wooden spoon, until tomatoes soften, 3 minutes. Add shrimp, artichoke hearts, dill, remaining 1 tsp oil, salt, and pepper to skillet; toss to coat. Serve over orzo and sprinkled with feta; squeeze lemon over top (optional).
Makes 1 serving.