This sauce cooks up in a minute in your skillet. Watch the shrimp carefully and remove tham as soon as they become opaque, so they dont overcook.
1 1/2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon butter or margarine
1 1/4 pounds medium shrimp, shelled and devined, with tail part of shell left on if you like
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 medium tomatoes, coarsley chopped
4 ounces garlic and herb-flavored feta cheese, crumbled (1 cup)
In saucepot, cook orzo as label directs.
Meanwhile, in nostick 10-inch skillet, melt butter over medium-high heat. Add shrimp, salt, and pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring occasionally. Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.
Drain orzo; toss with shrimp mixture and feta cheese.
