We used the longer grain orzo, a rice-shaped pasta, for a prettier presentation. Before using the leeks, be sure to rinse them thoroughly.
1 1/2 cups thinly sliced leeks
2 tablespoons olive oil, divided
2 garlic cloves, minced
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup dry white wine or fresh orange juice
1/2 tablespoon herbes de Provence
2 cups cooked orzo
2 tablespoons chopped fresh dill or chives
1/2 to 1 cup crumbled feta cheese
Garnishes: orange wedges, olives, drizzle of olive oil, and fresh dill
How to Make It
Sauté leeks in 1 tablespoon hot oil in a large skillet over medium-high heat 3 minutes or until lightly golden. Add garlic, and cook 30 seconds; remove leeks and garlic.
Season shrimp with salt and pepper. Turn heat to high, and add remaining 1 tablespoon oil. Add shrimp, and cook 1 minute; stir and cook another minute. Add wine and herbes de Provence; cook 1 minute or until shrimp are just pink and cooked through. Stir in prepared orzo and fresh dill, leeks, and garlic; cook 1 minute or until thoroughly heated. Remove from heat; top with crumbled feta. Garnish, if desired.