I don't thrive on throwing myself back into the fray of a work/school week. In no time at all, the effects of a relaxing weekend completely fade. The last thing I want to face after a long day at the office is a hot stove and an ambitious recipe. Mondays call for easy, tasty meals.
As a mother of school-age kids who have weeknight homework, not only does meal preparation need to be unfussy but it also needs to generate the fewest dirty dishes possible. This simple shrimp-tomato-feta pasta fits the bill—clean, bold Mediterranean flavors combined with ease and a modicum of speed.
It's also a flexible dish. You could substitute salmon for the shrimp. Any fresh herb—basil, thyme, oregano, dill—could easily take the place of dried herbs. As I was cutting the serviceable grape tomatoes that are available year round, I couldn't fight the memory of the brilliant, sweet yellow pear tomatoes that we buy at the Farmer's Market in July and the thought of how awesome they would be in this pasta.
You can even get your kids involved and chat about their day. Beta helped by measuring the olive oil, pouring it on the tomatoes, and seasoning with salt, pepper, and dried herbs.
Orzo with Shrimp, Tomatoes, and Feta
serves 4
1 pound shrimp, peeled and deveined
4 T. olive oil, divided
3 garlic cloves, minced
pinch red pepper flakes
1 pint cherry tomatoes
1 T. dried green herbs, your choice (up to 1/4 cup if using fresh green herbs)
salt and pepper, to taste
1 cup orzo
4 oz. feta
1 T. fresh lemon juice
Bring a pot of water to boil. Meanwhile, cut cherry tomatoes in half and place in a large serving bowl. Toss with 3 T. olive oil, salt and pepper to taste, and herbs.
Once water reaches a boil, add salt (about a tablespoon) and orzo. Cook for 8-10 minutes.
While pasta is cooking, prepare shrimp. Heat 1 T. olive oil in saute pan on medium-high. Add shrimp. Season with a healthy pinch of salt, red pepper flakes, and minced garlic. Turn shrimp after 1-2 minutes. Cook another minute or two, until pink. Stir and turn off heat.
When pasta is done, reserve 1/2 cup liquid, then drain. Add pasta, along with cooked shrimp, lemon juice, and feta, to tomatoes. Toss to coat, adding pasta cooking water if pasta seems dry. Adjust seasoning and serve.
