Basil. There’s no stopping the invasion.
Every summer – whether it’s hot & humid or cool & rainy, this feisty herb grows straight up to the sky!
Let’s be honest, there is only so much pesto a person can eat!
So this summer I’m challenging myself to incorporate fresh basil into my weeknight dinners.
Adding the cool, fragrant hit of basil to my shrimp, tomato & feta pasta hits all the right notes!Print
- 1/2 lb. Orzo Cooked Al Dente
- 1 lb. Wild Caught Shrimp (uncooked, peeled & deveined)
- 1 Pint Grape Tomatoes Halved
- 1 Large Clove Garlic or 2 Medium Cloves Minced
- 1 Bunch Fresh Basil
- 1/2 Lemon Zested & Juiced
- 1/2 Small Raw Red Onion Diced (Optional)
- 1 Block Feta in Brine
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Unsalted Butter
- Salt & Pepper
- Before cooking the pasta and the shrimp, wash & halve the tomatoes, mince the garlic, chiffonade the basil, dice the red onion, zest & juice the lemon, and break the feta into chucks (1/4 block).
- Be sure the shrimp is dry (place it between two paper towels) and once dry, season both sides with salt & pepper.
- Once all the prep is done, start with the orzo.
- Cook in salted, boiling water until al dente. Drain (don’t rinse) and set aside.
- While the orzo is boiling, gently warm the butter, olive oil, and garlic in a cast iron skillet or stainless steel sauté pan.
- As soon as the garlic becomes fragrant, toss in the seasoned shrimp.
- Cook shrimp over medium-low heat until it turns pink and it is just cooked through.
- Once the shrimp is cooked, toss the orzo into the pan along with the lemon zest and lemon juice.
- Thoroughly combine so the orzo is coated in the oil, butter, garlic, and lemon.
- If needed, add an additional drizzle of olive oil. You want a thin coating of the oil/butter.
- Turn off the heat and allow the pasta to warm through.
- Plate the dish by scooping the pasta and shrimp into individual serving bowls, or into one large bowl to serve family style.
- Top with tomatoes, feta, basil, and red onion.
Gasp. Yes! I do eat pasta from time to time when I can control the ingredients. Gluten is not one of my trigger foods.
I try to add garlic and/or onions into every dish. Part of the allium family, they are powerful protectors of our health.
I don’t cook with nonstick pots & pans. While this is my personal preference, I don’t want those chemicals in my food – or my body. The research on this is vast – give it a Google to learn more!
Finally, this dish cooks fast! It’s imperative that all ingredients are prepped before the cooking starts. No one likes overcooked pasta or shrimp!