Orzo with Shrimp and Artichoke Hearts

Heat 1 tablespoon olive oil in a skillet over medium heat.

Place fresh or frozen shrimp in a single layer. Sprinkle each piece with preferred spices.

Cook for a minute or two and then flip the shrimp. Cook on the second side until pink and no longer translucent. Remove to serving plate.

To the skillet, add another tablespoon of olive oil, garlic and artichoke hearts and cook for a minute or two until artichokes are slightly browned.

Add the orzo, water/broth, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer; cover and cook for 5 minutes.

Remove lid and stir; continue to cook 3 more minutes or until tender and all liquid is absorbed. If the orzo is still firm, add a bit more water and cook until tender.

Turn off the heat, stir in greens and a squeeze some lemon juice. Toss until the greens are wilted. Remove from heat.

Stir in the shrimp to heat them up a bit, and serve.

Sprinkle with feta or parmesan and a drizzle of olive oil.