This week’s Cooking Ellie in My Belly comes from her book So Easy, page 151.  Thanks to Margaret at Tea and Scones for hosting us.

4 servings, serving size 1 cup shrimp mixture and 3/4 cup orzo
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste  (I added a sprinkle more.) 
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves (I added more.)
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black

3 cups cooked orzo, preferably whole wheat

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Serve over the orzo.

Per Serving:

Calories 260; Total Fat 10 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 2 g); Protein 30 g; Carb 6 g; Fiber 1 g; Cholesterol 215 mg; Sodium 215 mg

So quick and easy with good but not great,  flavor:)  I think it would be really good with some fresh spinach or arugula added in.  I will give that a try the next time I prepare this.  Another idea that I might try is subbing some canned tomatoes with basil and garlic (drained) or some variety of Rotel (ya’ know me and my Rotel!).  I just kept wanting this dish to have more kick.

Thanks, Margaret.

Linked to:  Foodie Friday, Friday Feasts and Food on Friday.