1 tablespoon salted butter
1 tablespoon extra virgin olive oil
1 pound large shrimp, peeled and deveined
2 cloves garlic, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
zest of 1/2 a lemon
For the orzo
1 tablespoon salted butter
1 tablespoon extra virgin olive oil
1/2 of a small yellow onion or 1 large shallot
3 cloves garlic, finely chopped
1/4 teaspoon dried oregano
pinch of crushed red pepper flakes
1 1/2 cups orzo
1/2 teaspoon salt
1/2 cup dry white wine
4 cups (1 quart) low sodium chicken broth
juice of 1/2 a lemon
1 cup grape or cherry tomatoes, halved
1/2 cup Castelvetrano olives, pitted and halved
1/4 cup Italian flat leaf parsley, chopped, plus extra for serving
2 tablespoons chopped fresh mint, plus extra for serving
3-4 ounces block feta, cut into cubes
zest of 1/2 a lemon
lemon wedges for serving
