One-Pot Orzo With Shrimp, Tomato, and Feta

1. Marinate the Shrimp

In a mixing bowl, whisk together half of the grated garlic, 2 tablespoons of olive oil, a teaspoon of dried oregano, a teaspoon of red-pepper flakes, and a pinch of kosher salt. Add the shrimp and let marinate.

2. Cook Tomatoes

In a Dutch oven or heavy skillet, heat the remaining olive oil over medium heat. Add the grape or cherry tomatoes with a sprinkle of salt, cover and cook for 3-4 minutes until soft.

3. Toast Orzo

Add the remaining garlic, 1 teaspoon of oregano, and 0.5 teaspoon of red-pepper flakes to the pot. Sauté before adding the orzo, toasting it until golden.

4. Simmer Orzo

Pour in the crushed tomatoes and water, simmering for about 10 minutes until the orzo is tender but still al dente.

5. Cook Shrimp

Add the marinated shrimp to the pot, spreading them evenly. Cover and cook for 4-6 minutes until the shrimp are pink and cooked through.

6. Serve

Serve the dish with black pepper, crumbled feta cheese, and a handful of chopped parsley. Optionally, add more red-pepper flakes for extra spice.