Greek Inspired Shrimp and Pasts

I am always inspired to cook with fresh ingredients in the spring, sometimes before really good quality fresh produce is available.  I am also inspired to shed a few late winter pounds as the layers I am wrapped in are decreasing as the temperatures rises.  This simple recipe is based on a few fresh ingredients and believe it or not, originally was published in a weight loss cookbook.

12 oz. cooked frozen shrimp, extra small, shelled, tails off

1 small yellow onion, medium chopped

4 spring onions(green) chop both the white and about 2 inches of the green stems

4 small or 1 large red pepper, chopped

Two cloves garlic, fine chopped

Sauté the above ingredients in a skillet with 1 tsp olive oil, while cooking 2 cups (uncooked measure) Orzo Pasta according to package directions.

When the pasta is al dente cooked, after about 8 minutes, drain and add to the shrimp mixture.  If there is excess liquid in the shrimp mixture, go ahead and drain that liquid off before combining.

Add

1 14 to 15 oz can diced tomatoes

4 oz. crumbled feta cheese

12 to 15 Kalamata olives, sliced in halves, lengthwise

1 Tablespoon Capers or 1 teaspoon lemon juice

Bake for about 30 minutes at 350.

Serve with a salad and hot crusty bread. 

Makes 6 servings, calories less that 500 per serving.