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 crumble 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
  1. 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.
  2. Add tomatoes, garlic and water to 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).
  3. Makes 1 serving of Greek Shrimp & Artichoke Heart Sauté!
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