Shrimp, Orzo and Summer Veggies

Bring a pot of water (at least a 2 qt. sauce pot) to boil. Once boiling, add salt to taste and boil orzo according to package directions (usually 8-10 minutes).

While the orzo is cooking, heat 2 tablespoons olive oil in a pan over medium high heat. Add the chopped shallot and cook till transluscent (about 3 minutes). Add in the chopped tomato, garlic and squash and cook till the squash is just tender (about 3-4 more minutes). Add in the shrimp and sun dried tomatoes and cook till the shrimp are pink and just done (4-6 minutes depending on size of shrimp). Finally, add the herbs, the juice of half the lemon, the olives and the feta and toss. Add salt and pepper to taste.

When orzo is cooked, drain and place in serving dish. Drizzle the remaining 1 tablespoon of oil and juice of the other half of lemon over the pasta and toss well.

Serve the shrimp and veggies over the orzo.

This is a great way to use up abundant summer veggies. You can swap out the herbs for whatever you have on hand, although fresh is definitely preferable (tarragon might be tasty and parsley is always a nice addition). You can also swap out veggies to suit your taste. Sweet or bell peppers would make a nice addition as would eggplant (I would add these with the tomatoes). For some extra spice, add 1/2 teaspoon of crushed red pepper flakes along with the garlic and tomatoes.