Shrimp Orzo

1 tbsp extra-virgin olive oil
1/2 onion, chopped
4 cloves minced garlic
1/4 cup chicken or vegetable stock (low sodium, organic)
2 cups cherry tomatoes, halved
3 tbsp. fresh parsley, chopped
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1 lb. shrimp, peeled and deveined (precooked if you prefer or want to save some time)
1 cup orzo pasta
3/4 cup crumbled feta cheese
1/4 cup fresh grated pecorino romano cheese

Cook the pasta according to the package. Add some salt to the water, no oil. Once cooked, do not rinse, just drain the pasta. Place in serving dish.

While pasta is cooking, heat oil in a large skillet on medium heat.   Add the onion and garlic and cook until soft (about 4 minutes). Add stock and cook another minute. Add tomatoes, part of the parsley (save some for garnish), oregano, basil, salt, pepper. Cook for another 5 minutes. Add the shrimp and cook, stirring constantly until the shrimp is barely pink (about 3 minutes). If you are using precooked shrimp, just cook until heated through.

Pour the shrimp, tomato sauce over the orzo. Top with feta cheese, remaining parsley and romano cheese.

Enjoy!

*Don't forget to choose all-natural and organic at the grocery store whenever possible!!

Adapted from www.preventionrd.com/2012/04athenian-orzo/