Shrimp, Tomato and Spinach Orzo

• shrimppeeled and deveined20 oz
• orzo8 oz
• crushed tomatoes2 cup
• fresh spinach4 oz
• yellow onionfinely diced1/4 lb
• feta cheesecrumbled2 oz
• lemonjuiced1
• canola oil2 tbsp
• salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and crumble the feta. Pat the shrimp dry, then season them with salt and black pepper. Heat the canola oil in a large skillet over medium-high heat and sear the shrimp until pearly, opaque, and curled into a C, about 1-2 minutes per side. Transfer them to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Add the onion to the skillet, season lightly with salt, and cook until translucent and softened, about 3-4 minutes. Stir in the orzo and toast until lightly golden and fragrant, about 1-2 minutes.
3. 3Add the crushed tomatoes and enough water to cover the orzo. Stir, reduce the heat to medium, and simmer until the orzo is al dente, stirring occasionally, about 8-10 minutes; taste a grain to confirm it is tender with a firm center and add a splash of water if needed.
4. 4Fold in the spinach and cook until wilted and the sauce coats the orzo, about 1-2 minutes. Taste and adjust with salt, black pepper, and lemon juice.
5. 5Return the shrimp to the skillet and warm through until the shrimp are pearly and opaque, about 1-2 minutes. Fold in the feta and serve.