Shrimp with Olives, Tomatoes, and Orzo

Ingredients

• 8 ounces orzo pasta
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 pound ripe fresh tomatoes , chopped
• 1 1/2 cups of chopped ripe black olives
• 2 tablespoons capers
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound medium to large raw shrimp, peeled and deveined
• 1 cup chopped fresh baby arugula

Directions

1. Set a pot of water over high heat and season it with salt, using 1 Tbsp of salt for 2 quarts of water. When it reaches a strong boil, pour in the orzo. After the water comes back up to boiling, cook the pasta for about 8 to 10 minutes, until it is al dente, with a little firmness left when you bite it.
2. As the water heats and the orzo cooks, get the tomato mixture going. Warm 3 Tbsp oil in a large, wide sauté pan over medium heat. Add the garlic and cook just until it smells fragrant, about 30 seconds. Mix in the chopped tomatoes, raise the heat to medium high, and cook for about 5 minutes.
3. Fold the capers and chopped olives into the tomatoes. Season the mixture with 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. A few minutes before the orzo is done, add the shrimp to the pan with the tomatoes and olives. Cook them on one side for a couple minutes, then flip them and cook the second side for another minute or two. Take the pan off the heat as soon as the shrimp are nearly cooked through.
5. Once the orzo is al dente, drain it well and add it to the pan with the shrimp and tomatoes. Stir in the chopped arugula or parsley.