Empty My Fridge
Pasta Chips!
Ingredients
- Soup pasta8 oz
- Shrimp1 lb
- Scallion2
- Cherry tomato1 cup
- Feta cheese½ cups
- Cucumber2
- Dill · chopped¼ cups
- Shallot½
- Balsamic vinegar1 ½ tbsp
- Maple syrup1 tsp
- Dijon mustard1 tsp
- Oregano1 ½ tsp
- Olive oil5 tbsp
- Salt
- Black pepper
Instructions
- Cook the orzo in heavily salted boiling water until al dente. Drain and rinse under cool water until cooled.
- In a large bowl, mix the shallot, balsamic vinegar, maple syrup, Dijon mustard and ½ teaspoon oregano. Slowly whisk in 4 tablespoons olive oil, then season with salt and pepper and set aside.
- Pat the shrimp dry and season both sides with the remaining 1 teaspoon oregano, salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Cook the shrimp 2–3 minutes until pink and cooked through. Remove and set aside.
- Add the cooled orzo, cooked shrimp, scallions, cherry tomatoes, feta, cucumbers and dill to the dressing bowl. Season with salt and pepper, toss and serve immediately.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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