- 8 ounces uncooked orzo pasta
- 1/2 teaspoon Filippo Berio Olive Oil
- 3 tablespoons Filippo Berio Olive Oil
- 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
- 1 lemon, juiced
- 2 ounces feta cheese, crumbled
- Salt and freshly ground black pepper
- Cook pasta according to package directions until al dente (tender but still firm). Drain. Toss with 1/2 teaspoon olive oil; set aside.
- 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. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque do not overcook). Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.