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Here's everything you need for this savory shrimp with orzo, olives, and tomatoes. This recipe requires 10 minutes of prep time and 25 minutes of cooking time and makes four servings.

Ingredients to Gather

8 ounces orzo pasta
3 Tbsp olive oil
3 cloves garlic, minced
1 pound ripe fresh tomatoes (about 4 medium tomatoes), chopped (about 3 cups)
1 1/2 cups of chopped ripe black olives
2 Tbsp capers (including caper juice)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound medium to large raw shrimp, peeled and deveined
1 cup chopped fresh baby arugula (or 1/4 cup chopped fresh parsley)

Directions to Follow

1 Cook the pasta: Put a pot of salted water (1 Tbsp of salt for 2 quarts of water) on to boil.When the pasta water is at a rolling boil, add the orzo. Once the water returns to a boil, the pasta should take about 8 to 10 minutes to cook to reach al dente (cooked but still a little firm to the bite).
While the water is heating and the pasta is cooking, cook the tomatoes and shrimp in the next steps.
2 Cook the garlic and tomatoes: Heat 3 Tbsp oil in a large, wide sauté pan on medium heat. Add the garlic and cook until fragrant (about 30 seconds). Stir in the chopped tomatoes, increase the heat to medium high, and let cook for about 5 minutes.
3 Add the olives, capers, salt, pepper: Stir the capers and chopped olives in with the tomatoes. Add 1/2 teaspoon each of salt and pepper.

A few minutes before the orzo is cooked, add the shrimp to the tomatoes and olives, letting the shrimp cook on each side for a couple of minutes. When the shrimp is almost cooked through, remove from heat, and then when the pasta is al dente, drain it and add to the tomatoes and shrimp, stirring to combine. Finally, add the chopped parsley and arugula and stir.

And you're done! This is one hearty meal that's also incredibly quick and easy. Have you ever had it? What did you think? Share your thoughts in the comment section below!

Article & Photo Source: Simply Recipes