Greek Orzo with Shrimp

Instructions

1. Prepare the shrimp
   Pat the shrimp dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the shrimp for 1-2 minutes per side until pink and just cooked through. Remove from the pan and set aside.
2. Cook the orzo
   Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually 8-9 minutes. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
3. Prepare the sauce
   In the same skillet used for the shrimp, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened. Add the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Build the flavor base
   Pour in the white wine and let it reduce by half, about 2-3 minutes. Add the diced tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
5. Combine everything
   Add the cooked orzo to the sauce and stir to combine. Gently fold in the kalamata olives and half of the crumbled feta cheese. Return the cooked shrimp to the pan and heat through for 1-2 minutes.
6. Finish the dish
   Remove from heat and stir in the fresh lemon juice and most of the chopped dill, reserving some for garnish. Taste and adjust seasoning if needed.
7. Serve
   Transfer to a serving dish or individual plates. Sprinkle with the remaining feta cheese and reserved dill. Serve immediately while hot, with lemon wedges on the side if desired.