Tuesday, April 27, 2010

A Heart Healthy Meal

While watching television one day I saw an advertisement for Filippo Berio Olive Oil in which they featured this recipe. So I quickly got on my computer and looked it up.
I made it and Loved it! It was easy, light, fresh and the best part, Healthy! Score!
This was also the first time I had ever made Orzo- which has since become one of my new favorite types of pasta. It is a lot like rice in size and shape but is actually a type of pasta.
I am always trying to make life into a movie.
I always think it is so "cool" when people will go to the butcher and get some meat all wrapped up. So when I picked up this shrimp from the Butcher counter, I felt like I was in NY picking up my food from the Delicatessen. I know super Nerdy- what can I say that is just me!

Orzo Pasta with Shrimp

8 ounces uncooked orzo pasta

3 tablespoons plus 1/2 teaspoon Filippo Berio Olive Oil, divided

3 cloves garlic, minced

1-1/4 pounds raw small shrimp, shelled and deveined

1-1/2 medium tomatoes, chopped

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

Juice of 1 lemon

2 ounces feta cheese, crumbled

Salt and freshly ground black pepper


1. Cook pasta according to package directions until al dente (tender but still firm). Drain.

2. Toss with 1/2 teaspoon olive oil; set aside.

3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.

4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).

5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.

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