Lemony Shrimp, Orzo, Feta & Olives

• 1 tablespoon grated lemon zest plus 1 tablespoon juice
• salt and pepper
• 1 1/2 lbs extra-large shrimp, peeled and deveined (21 to 25 per pound)
• 2 tablespoons olive oil, plus extra for drizzling
• 1 onion, chopped fine
• 2 -4 garlic cloves, minced
• 2 cups orzo pasta (uncooked)
• 4 cups chicken broth
• 1 cup pitted kalamata olive, chopped coarse
• 4 ounces feta cheese, crumbled (1 cup)
• chopped fresh parsley

1. Mix lemon zest, 1/2 teaspoon saltand 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta and lemon juice. Season with salt and pepper to taste.
3. Reduce heat to medium-low, nestle shrimp into orzo, cover and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Garnish with chopped fresh parsley. Serve.

juice, salt, shrimp, olive oil, onion, orzo pasta, chicken broth, olive, feta cheese, fresh parsley

Taken from www.food.com/recipe/lemony-shrimp-orzo-feta-olives-538699 (may not work)