Healthy and fancy on a weeknight?

This jewel toned, garden fresh pasta comes together in 30 minutes and uses only one pan!

Ingredients:

1 Box Orzo Pasta

12 oz Lg Raw Shrimp, shelled and deveined

3 C Water

1 1/2 C Cherry Tomatoes, halved

1/2 C Feta Cheese, crumbled

1/4 C White Wine

4 Tbsp Butter

2 Tbsp Olive Oil

1 Tbsp dried Oregano

1/2 tsp Red Pepper Flakes

2 Med Zucchini, halved lengthwise and sliced in 1/4 chunks

1 Shallot, chopped fine

2 cloves Garlic, chopped fine

Fresh Parsley, chopped

Fresh Basil, chopped

Peel shrimp, pat dry with paper towels and season with salt and pepper. Set aside.

In a large deep skillet over medium high heat, melt the butter. Add oregano and red pepper flakes to butter in skillet. Once sizzling, sauté shrimp on one side until just starting to turn pink, about 3 minutes. Remove shrimp from skillet, place in bowl and reserve.

Add olive oil, shallots and garlic sautéing until softened, about 5 minutes. Add orzo to skillet and stir to coat, toasting it for about 8 minutes. Add white wine, scraping up and dissolving any bits in the bottom of the pan.  Add zucchini and water,  stirring to combine. Cover and simmer for 8 minutes.

After 8 minutes, add the shrimp back to the pan along with any accumulated juices. Cover and simmer for another 3 minutes.

Off the heat, add the cherry tomatoes, parsley and feta cheese. Stir gently to mix ingredients. Top with basil and more feta if desired.