This is an easy one and perfect for spring and summer when you want something on the lighter side. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Hi James, Every recipe that I have made from your videos was a hit with my family and myself. Keep up the good work I’m gonna make this recipe next after I do a little tweaking to it. Ha ha ha just kidding.
I've been trying to lose weight, so I've stayed away from food channels for a while. I decide to see what you've been doing, and I see you're closing in on a million subs! Congratulations! I've been watching since you were well below 100K. You do good work here, and deserve the success, for sure.
I just made this delicious recipe. I didn't have a lid big enough for my pan. I just used foil to cook the orzo on low heat. It required a touch more liquid to make it aldente. I cooked the prawns in two batches perfectly. Once all the ingredients come together, it is amazing. A real winner, thank you.❤
I’m a pretty good cook (so I’ve been told) and I think my immediate family has been spoiled over the decades because I don’t get rave reviews after slaving away haha, but THIS recipe, got everyone doing the eyeroll and speechless groans. It’s now on my 2 week rotation and both I and my grateful family want to thank you. Your recipes are so darn delicious, easy to make and not full of complicated ingredients. Cheers to you, I hope you have a wonderful summer! And this recipe, the next day, cold is even tastier (I sub sun dried tomatoes for the olives). I dbl the recipe so there’s leftovers 🙌
I don't usually comment, but I'd like to give you a compliment today. We stay because your videos are so darn good, so easy to recreate at home and everything you cook is downright delicious when we make it at home
I think the simpler/easier dishes definitely deserve videos, because unlike an involved recipe, people tend to make a lot more “every day” meals. It’s easy to get burnt out on repetition, so fresh new ideas are always welcome. Great video!
If James gives it a 10, I'm making it. Seriously though, this is so easy and looks absolutely delicious. This is dinner tonight. Thanks and keep pumping out delicious, easy recipes.
I have to post a second comment - tonight my husband said the leftovers were even better than last night. And that although I make a lot of good meals, this was the highlight of the year. He started eating it just a few orzo at a time because he didn't want it to end. LOL.
3:10 I always keep a box of hospital gloves in the kitchen. They're ideal for working with messy or smelly ingredients! When I lived in South Carolina our local Whole Foods deli had an orzo salad with olives and feta and it was one of my favourites. It's exactly the appetiser or side dish James was suggesting. Yours is very much elevated from that, and it looks delicious!
Beautiful dish. I definitely want to give this a try. I agree about using the exam gloves in the kitchen. They are wonderful when you have messy jobs to do like mixing up meatloaf, rolling meatballs, or working with beets. So many uses!
Oh my Goodness, this looks DIVINE!! I'm going to make it for my partner at the weekend and although I don't like olives or prawns myself, I'll cook half the orzo mixture with chicken & peas for myself so we are both able to enjoy this lovely orzo dish. Thanks so much.
These videos are a great thing you do. A buddy of mine has always admired that I do all the cooking in my family (but then, I love it), but just couldn’t see himself doing it. Well, he found your videos and is now a beginner and enjoying cooking, so 👍👍 to you. My suggestion for your people is this: cleaning and de-veining shrimp is easy to do, just takes a few minutes, and the huge payoff is making your own shrimp stock. Put the shells and heads in a microwave safe bowl, cover with water, cover with a plate and nuke them til the broth looks pinkish (5-ish mins). Strain thru a fine mesh sieve (really press to get all that liquid out) and use that along with corresponding less chicken stock. It’s a shrimpy explosion of flavor. Artichoke hearts would be a terrific addition.
OOOH! Thank you! The shrimp stock I knew already; Chef John has a great technique for that. But, I'm not big on olives, and I was trying to think of something to sub them out for in this recipe. Artichoke hearts! Perfect! Thanks again!
This looks delicious and like something I can make. The fact that your son gives it a 10, for a very young person to love a meal is just great! edited for spelling error
Years ago I made this dish as a cold pasta salad, you should try it that way too. Looks very tasty, and of course if James gives it a 10, it's a definite. Glad to see you using Diamond Kosher salt, the Morton is just too salty. Great job, always good to see you, and Thank you for another delicious recipe.
Thanks. My Sicilian aunt married a Greek man. This looks absolutely terrific. I'll be buying orzo and shrimp and lemons to try this. BTW, your Thanksgiving sweet potato dish was an instant family favorite - they expect it at every holiday now. I always try to view your videos before any others.
I had planned on making shrimp with broccoli tonight for dinner, but I just watched this video and I am definitely going to make the shrimp with orzo. I have everything I need to make it and it looks delicious. I can’t believe how James is growing and how much he’s changing. What a sweetheart.!
I so appreciate all the helpful tips. You have no idea - this made life easier. From watching the orzo cook in increments to using the zester upwards. Very appreciated.
This looks yummy, Jim. I have all the ingredients so I think I'll make it tonight. Thanks. The first time I ate orzo was in a cold chicken salad with green grapes. Orzo is very versatile. You can use it in a lot of dishes.
James is getting so tall. Watching him growup has been a priviledge.He's such a great food critic. I literallt tryst his judgement mire thsn some adults that give reviews.
I love to watch you cook you're so good at it and even though I was a professional for several years I learned something because you're so honest. And while you say this recipe is simple it's really not you're just good at your craft. Your kid's a doll you're kids a doll you're obviously great parents. I'm going to make this.
I’m in the hospital right now eating hospital food and dreaming of making every single dish I have watched you make. I absolutely love your videos and really can’t wait to try this!
I made this tonight. Carried the recipe around for almost three weeks and finally did it this evening. It is fantastic (even if I did tweak it and add some frozen spinach to it). This is the fourth or fifth recipe of yours I've made. The last one was linguini with canned clams. Also a winner.
Made this for dinner last night. Super easy and super delicious. Right at then end when adding the shrimp in I also added a couple of handfuls of fresh spinach just so I didn’t have to make a veggie side and it was fantastic. We ate every bite. Your recipes are always a hit at our house.
I made something similar last weekend. Lemon, garlic ahrimp, marinated, then 1 onion sweated, added garlic, browned 1 cup orzo then 2 cups chicken stock. When about 2 min from being done, added shrimp. Came out pretty good for winging it.
It’s funny that you almost didn’t do this because you think of it as so simple. This seems way more complex than a lot of your videos, so I’m glad to know it’s more approachable than I think. And since I’ve never used orzo I now have a reason to!
Cheers from San Diego County! Love your videos...and I am not a novice cook but I enjoy watching yours just for the love of cooking especially now that it's too hot to cook. This recipe would be great cold as a salad...just add tomatoes and cucumbers, substitute the parsley for basil.
I made this last night (had to use kalamata olives), and it was delicous. I first learned about dry brining the shrimp from your wonderful "Shrimp alla Vodka" recipe - what a big difference it makes! Thank you for deciding to post this. I love excellent food and can certainly cook more complicated meals, but at my senior-citizen age (and only cooking for 2), I'd much rather focus on simpler recipes that are still great. If it uses things I'm likely to already have in the house, even better. Sadly, we no longer have a really good New York Italian restaurant where I live, though we do have a few "true" Italian upscale restaurants that are excellent. My favorite closed due to staffing issues after Covid, but the owner, who was from Tuscany, said that it's all about simple ingredients prepared well.
This looks absolutely delicious! And I appreciate the helpful tips provided (salt level, olive pits, product brands, storing, doubling, etc.). To prepare at someone else's house, I'm planning to prep at home and pack things in resealable bags or containers, then marinate and saute the shrimp and cook the orzo on site.
I want to thank you for all your wonderful content! I made this the other day and my family loved it!! My son told me to put this dish in our weekly dinner rotation. It was truly delicious!! Thank you again!! ❤
Delicious and easy. I only used 1/2 yield since I live alone. Still have enough for full serving tomorrow. Made a simple salad to accompany. Thanks for the video and recipe.
We’re in autumn here in South Africa (still mild temps 62-68F down by the coast), but I’m definitely going to make this for my 11 year old son and I - it looks so delicious, and if James gives it a ten, then it will be a winner with my son too!
This looks so delicious!!! It looks like a dish I could bring to work and it would taste good at room temp also. It looks perfect as it is; I can see adding zucchini or sun-dried tomatoes or asparagus or spinach for variations, too!! Thank you!! Food-Critic James is ADORABLE!!💛
Seems like pretty much a Greek take on shrimp scampi. With scampi, I like to saute the shrimp shells for a bit with some white wine, strain the liquid into a bowl then add the liquid back to the dish with the chicken stock. Makes it taste shrimpier.
I'm still kind of new to cooking so I appreciate visuals even if the recipe is easy!! I still struggle a little with the "if your pan looks too dry" so to see what that looks like for this particular dish is very helpful and I am absolutely adding this to my meal plan for next week!!
Been following Jim since near the beginning when there were less than 1k subscribers . Said all along Jim you have the personality and talent to have your own cooking show . Fast forward to today and really happy for you and Tara to have grown the channel and website this big . I love the recipes as a fellow long islander living in Arizona . I miss the delis and restaurants we had everywhere and were all family owned and good food . And the videos with the family just make this channel great . Especially the taste testing 👌. Been gone for awhile and I come back you have relocated homes I noticed as well . Keep em coming and congrats on the success .
WRT the stock, warm it up in the microwave for 30sec to a min depending on how much you need, and use one of those milk frother electric whisks to mix it up. It will fully dissolve that way every time
A simple, general measuring "rule of thumb" is as follows: 1 pint = 1 pound (Handy rhyme to help remember: a pint's a pound, the world around) 2 cups = 1 pint So, 1-1/2 cups of Orzo would be 3/4 of a pound (12 ounces) 😊
Watched the video, and was ordering gluten free orzo before it even finished! I've never cooked gf orzo, no idea if it would work but it was amazing! So. Good. Definitely keeping orzo in the pantry now. Thanks for the inspiration!
I'm thinking of adding some chopped artichokes to this. I can see this be being in rotation at my house this spring & summer. It's light and refreshing. One pot wonder, won't heat the whole kitchen trying. I bet this would be good too as a cold salad 🤔 Love this Jim
Looks absolutely great, gonna try it this weekend. Any shrimp pasta recipe like Fra Diavolo or lemon garlic ranks somewhere between nine and ten on my personal taste-o-meter. But never tried the Greek touch that this recipe has…
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This is an easy one and perfect for spring and summer when you want something on the lighter side. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Hi James,
Every recipe that I have made from your videos was a hit with my family and myself. Keep up the good work I’m gonna make this recipe next after I do a little tweaking to it. Ha ha ha just kidding.
He mentioned that you can remove the tails if you prefer.
I've been trying to lose weight, so I've stayed away from food channels for a while. I decide to see what you've been doing, and I see you're closing in on a million subs! Congratulations! I've been watching since you were well below 100K. You do good work here, and deserve the success, for sure.
I just made this delicious recipe. I didn't have a lid big enough for my pan. I just used foil to cook the orzo on low heat. It required a touch more liquid to make it aldente. I cooked the prawns in two batches perfectly. Once all the ingredients come together, it is amazing. A real winner, thank you.❤
I’m a pretty good cook (so I’ve been told) and I think my immediate family has been spoiled over the decades because I don’t get rave reviews after slaving away haha, but THIS recipe, got everyone doing the eyeroll and speechless groans. It’s now on my 2 week rotation and both I and my grateful family want to thank you. Your recipes are so darn delicious, easy to make and not full of complicated ingredients. Cheers to you, I hope you have a wonderful summer!
And this recipe, the next day, cold is even tastier (I sub sun dried tomatoes for the olives). I dbl the recipe so there’s leftovers 🙌
I don't usually comment, but I'd like to give you a compliment today. We stay because your videos are so darn good, so easy to recreate at home and everything you cook is downright delicious when we make it at home
I agree!
From all the cooking channels I follow, SnF got the most effective videos ever for a home cook video. Honest, nothing posh, quick, close to perfect.
Love adding quartered artichoke hearts & chopped roasted red peppers!!!
That sounds great! Not a fan of olives so I'd substitute with these.
@@JK-sh8rc the olives would make a better summer salad type dish..not this one but i wouldn't add olives in this one either and i love olives..
I’m going to try the recipe as shown, but artichoke hearts and roasted red peppers sounds like a great addition.
I think the simpler/easier dishes definitely deserve videos, because unlike an involved recipe, people tend to make a lot more “every day” meals. It’s easy to get burnt out on repetition, so fresh new ideas are always welcome. Great video!
Exactly, love your comment, and agree completely!
People like your videos because you are talented but HUMBLE, don't ever change!
He's not humble...he is human! But I understand what you are saying as most humans are afraid to be human.
Love watching James enjoy your food. No better compliment!
If James gives it a 10, I'm making it. Seriously though, this is so easy and looks absolutely delicious. This is dinner tonight. Thanks and keep pumping out delicious, easy recipes.
I have to post a second comment - tonight my husband said the leftovers were even better than last night. And that although I make a lot of good meals, this was the highlight of the year. He started eating it just a few orzo at a time because he didn't want it to end. LOL.
I love seafood and pasta together. Your recipes are the best.❤
Love Jim’s recipes! He is awesome with his food demonstrations!!!!
3:10 I always keep a box of hospital gloves in the kitchen. They're ideal for working with messy or smelly ingredients!
When I lived in South Carolina our local Whole Foods deli had an orzo salad with olives and feta and it was one of my favourites. It's exactly the appetiser or side dish James was suggesting. Yours is very much elevated from that, and it looks delicious!
Beautiful dish. I definitely want to give this a try. I agree about using the exam gloves in the kitchen. They are wonderful when you have messy jobs to do like mixing up meatloaf, rolling meatballs, or working with beets. So many uses!
I bought a box of gloves during the pandemic. They sat unused most of the time, until I realized they had uses other than avoiding covid. 😄
@@BCSpecht89Some boxes of gloves are called “food handler’s gloves” - - a little more appealing than “exam gloves!” 😂
Po-tay-toe, pah-tah-toe. They work the same.
I made this tonight and I have to agree with James. This is a 10. We’ve enjoyed watching your son turn into a serious food critic.
Oh my Goodness, this looks DIVINE!! I'm going to make it for my partner at the weekend and although I don't like olives or prawns myself, I'll cook half the orzo mixture with chicken & peas for myself so we are both able to enjoy this lovely orzo dish. Thanks so much.
Please do shrimp and grits! I love all your recipes!!!❤️
Oh my tastebuds! Thanks to you, I have a new family favourite. Even my teens approved of this one. Cheers to the Sip and Feast Family.
These videos are a great thing you do. A buddy of mine has always admired that I do all the cooking in my family (but then, I love it), but just couldn’t see himself doing it. Well, he found your videos and is now a beginner and enjoying cooking, so 👍👍 to you. My suggestion for your people is this: cleaning and de-veining shrimp is easy to do, just takes a few minutes, and the huge payoff is making your own shrimp stock. Put the shells and heads in a microwave safe bowl, cover with water, cover with a plate and nuke them til the broth looks pinkish (5-ish mins). Strain thru a fine mesh sieve (really press to get all that liquid out) and use that along with corresponding less chicken stock. It’s a shrimpy explosion of flavor. Artichoke hearts would be a terrific addition.
OOOH! Thank you! The shrimp stock I knew already; Chef John has a great technique for that. But, I'm not big on olives, and I was trying to think of something to sub them out for in this recipe. Artichoke hearts! Perfect! Thanks again!
In all our lives right now👍🤟 we definitely need Simple but very delicious
This looks delicious and like something I can make. The fact that your son gives it a 10, for a very young person to love a meal is just great!
edited for spelling error
Years ago I made this dish as a cold pasta salad, you should try it that way too. Looks very tasty, and of course if James gives it a 10, it's a definite. Glad to see you using Diamond Kosher salt, the Morton is just too salty. Great job, always good to see you, and Thank you for another delicious recipe.
Your son is adorable and honest about your recipe, looks really delicious! Thanks for sharing 😊
This looks absolutely delicious!! Great video😊
Thanks. My Sicilian aunt married a Greek man. This looks absolutely terrific. I'll be buying orzo and shrimp and lemons to try this. BTW, your Thanksgiving sweet potato dish was an instant family favorite - they expect it at every holiday now. I always try to view your videos before any others.
I had planned on making shrimp with broccoli tonight for dinner, but I just watched this video and I am definitely going to make the shrimp with orzo. I have everything I need to make it and it looks delicious.
I can’t believe how James is growing and how much he’s changing. What a sweetheart.!
I find myself smiling as I watch your. videos. I love shrimp scampi ( different dish I know) and this is such a nice twist using orzo.
I so appreciate all the helpful tips. You have no idea - this made life easier. From watching the orzo cook in increments to using the zester upwards. Very appreciated.
Definitely will try this one - I love shrimp and orzo together.
Again, a delicious recipe. Expertly presented and reviewed.
This looks yummy, Jim. I have all the ingredients so I think I'll make it tonight. Thanks.
The first time I ate orzo was in a cold chicken salad with green grapes. Orzo is very versatile. You can use it in a lot of dishes.
James is getting so tall. Watching him growup has been a priviledge.He's such a great food critic. I literallt tryst his judgement mire thsn some adults that give reviews.
Big fan of simple, 1pot Orzo dishes. Looks great. Have it printed for this weekend's menu.
Pulling the shrimp
Out of the freezer now...this looks delicious.
It’s just about one-pot dish. Easy! I have all the ingredients, so I am making this tonight. ❤
I love to watch you cook you're so good at it and even though I was a professional for several years I learned something because you're so honest. And while you say this recipe is simple it's really not you're just good at your craft. Your kid's a doll you're kids a doll you're obviously great parents. I'm going to make this.
I’m in the hospital right now eating hospital food and dreaming of making every single dish I have watched you make. I absolutely love your videos and really can’t wait to try this!
James! Rocking that buzz cut!😊
Just made this tonight, my family loved it
I made this tonight. Carried the recipe around for almost three weeks and finally did it this evening. It is fantastic (even if I did tweak it and add some frozen spinach to it). This is the fourth or fifth recipe of yours I've made. The last one was linguini with canned clams. Also a winner.
That looks fantastic. Love the addition of the kalamata olives and lemon zest
Made this for dinner last night. Super easy and super delicious. Right at then end when adding the shrimp in I also added a couple of handfuls of fresh spinach just so I didn’t have to make a veggie side and it was fantastic. We ate every bite. Your recipes are always a hit at our house.
I made something similar last weekend. Lemon, garlic ahrimp, marinated, then 1 onion sweated, added garlic, browned 1 cup orzo then 2 cups chicken stock. When about 2 min from being done, added shrimp. Came out pretty good for winging it.
It’s funny that you almost didn’t do this because you think of it as so simple. This seems way more complex than a lot of your videos, so I’m glad to know it’s more approachable than I think. And since I’ve never used orzo I now have a reason to!
Totally making this today !! Thanks
Cheers from San Diego County! Love your videos...and I am not a novice cook but I enjoy watching yours just for the love of cooking especially now that it's too hot to cook. This recipe would be great cold as a salad...just add tomatoes and cucumbers, substitute the parsley for basil.
I love your recipes because they're something I can actually make. I will definitely be trying this one. Thank you Jim.
Thanks for sharing this recipe for the best shrimp dinner I’ve ever made! 👍🏻👍🏻👍🏻
I think this would actually be better served as a cold dish. Especially in the summer. Thanks for the video & idea!
I made this last night (had to use kalamata olives), and it was delicous. I first learned about dry brining the shrimp from your wonderful "Shrimp alla Vodka" recipe - what a big difference it makes!
Thank you for deciding to post this. I love excellent food and can certainly cook more complicated meals, but at my senior-citizen age (and only cooking for 2), I'd much rather focus on simpler recipes that are still great. If it uses things I'm likely to already have in the house, even better.
Sadly, we no longer have a really good New York Italian restaurant where I live, though we do have a few "true" Italian upscale restaurants that are excellent. My favorite closed due to staffing issues after Covid, but the owner, who was from Tuscany, said that it's all about simple ingredients prepared well.
I LOVE orzo. It IS the best pasta!
Aloha. Especially for pasta salads in the spring or summer.
@@adamyoung480 Absolutely!
I often sauté thinly shaved fennel with the onions; the mild licorice taste goes well with the shrimp.
I made this tonight for dinner. My wife and I loved it. Thank you for the recipe.
This is one recipe I’m making this week. Thank you for your hard work ❤
This was so delicious! I made it for my sister when she came to visit and she wanted the recipe. Surprisingly good!
Another great one for down here in South Louisiana!
What a good boy, a great kid. Going to be a fine man.
This looks absolutely delicious! And I appreciate the helpful tips provided (salt level, olive pits, product brands, storing, doubling, etc.).
To prepare at someone else's house, I'm planning to prep at home and pack things in resealable bags or containers, then marinate and saute the shrimp and cook the orzo on site.
James is growing by leaps and I honestly think that he could eat that whole pan🤣
You are one of my favorite cooking creators. Your recipes are easy and simple to make. Thank you so much for elevating my skills! 👩🏻🍳
Simple and flavorful recipes, more more more! Great content.
Thank you for this recipe. It looks beautiful and delicious. Great job James 🥰🥰😋😋
I want to thank you for all your wonderful content! I made this the other day and my family loved it!! My son told me to put this dish in our weekly dinner rotation. It was truly delicious!! Thank you again!! ❤
mmm very lemony, very clean and good. Thanks
Orzo is absolutely fantastic, I love it.
Any restaurant would be tickled to serve this. Beautiful dish!
Will make, using chicken stock and white wine 😊
Delicious and easy. I only used 1/2 yield since I live alone. Still have enough for full serving tomorrow. Made a simple salad to accompany. Thanks for the video and recipe.
Looks great. I think I'll make this week.
We’re in autumn here in South Africa (still mild temps 62-68F down by the coast), but I’m definitely going to make this for my 11 year old son and I - it looks so delicious, and if James gives it a ten, then it will be a winner with my son too!
James' sly shout to sister Sam's idea @ 11:52. Primo course! Precious!
Im going make this on Saterday. Thank you for everything Jim and Tara
This is awesome, James gave it an easy 10, beautiful dish. I will definitely make Shrimp with Orzo. ❤
Delicious! Glad I found your channel. Delicious, fresh & simple recipes
Delicious looking dish! I love Orzo pasta salad with shrimp too!
Pam here…..ooooh can’t wait to try this!
This looks so delicious!!! It looks like a dish I could bring to work and it would taste good at room temp also. It looks perfect as it is;
I can see adding zucchini or sun-dried tomatoes or asparagus or spinach for variations, too!! Thank you!!
Food-Critic James is ADORABLE!!💛
Seems like pretty much a Greek take on shrimp scampi. With scampi, I like to saute the shrimp shells for a bit with some white wine, strain the liquid into a bowl then add the liquid back to the dish with the chicken stock. Makes it taste shrimpier.
Kee
I will definitely be making this! I've made many of your recipes and they have all been delicious. Thank you!
I'm still kind of new to cooking so I appreciate visuals even if the recipe is easy!! I still struggle a little with the "if your pan looks too dry" so to see what that looks like for this particular dish is very helpful and I am absolutely adding this to my meal plan for next week!!
I made this last night. It was excellent!
Making this tonight. Looks simple and delicious. Great tutorial
Definitely will try ; looks delicious with the heat , olives
It's a beautiful, simple, and yummy dish!!!! I'm definitely going to make this one.
Ur Videos are Great…When..James is ur Taste Tester! Always great to see James! Ur Food Looks Amazing and truly easy to make. 👍🥰
Been following Jim since near the beginning when there were less than 1k subscribers . Said all along Jim you have the personality and talent to have your own cooking show . Fast forward to today and really happy for you and Tara to have grown the channel and website this big . I love the recipes as a fellow long islander living in Arizona . I miss the delis and restaurants we had everywhere and were all family owned and good food . And the videos with the family just make this channel great . Especially the taste testing 👌. Been gone for awhile and I come back you have relocated homes I noticed as well . Keep em coming and congrats on the success .
Absolutely delicious! Hands of Gold! Keep up the awesome work
WRT the stock, warm it up in the microwave for 30sec to a min depending on how much you need, and use one of those milk frother electric whisks to mix it up. It will fully dissolve that way every time
Looks great…can’t wait to make this!
This looks yummy...will make it...don't change.. u are fun to watch cook.
I appreciate you and company!!
A simple, general measuring "rule of thumb" is as follows:
1 pint = 1 pound (Handy rhyme to help remember: a pint's a pound, the world around)
2 cups = 1 pint
So, 1-1/2 cups of Orzo would be 3/4 of a pound (12 ounces) 😊
Pretty close. I went downstairs and weighed it before writing it out. 270g or 9.5 ounces.
Great Recipe thank you an oldie but a goodie😊
Love James just keeps hooving you know it’s amazing 😂😂😂
Watched the video, and was ordering gluten free orzo before it even finished! I've never cooked gf orzo, no idea if it would work but it was amazing! So. Good. Definitely keeping orzo in the pantry now. Thanks for the inspiration!
I'm thinking of adding some chopped artichokes to this. I can see this be being in rotation at my house this spring & summer. It's light and refreshing. One pot wonder, won't heat the whole kitchen trying. I bet this would be good too as a cold salad 🤔 Love this Jim
Absolutely delicious! I really enjoyed this recipe.
More deli recipes please. Love the shrimp salad recipe
That was a serious 10! Gotta try this one this weekend. Thanks!
Looks absolutely great, gonna try it this weekend. Any shrimp pasta recipe like Fra Diavolo or lemon garlic ranks somewhere between nine and ten on my personal taste-o-meter. But never tried the Greek touch that this recipe has…
Looks awesome! Can't wait to try this over the weekend. Great video as always!
Simple, yet delicious !