Lemon Feta Orzo Shrimp (Print Page)
Bright Mediterranean orzo with lemon, feta, shrimp, spinach and cherry tomatoes. Ready in 30 minutes for four servings.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 8 oz orzo pasta
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Seasonings & Cheese
08 - Zest and juice of 1 lemon
09 - 3.5 oz feta cheese, crumbled
10 - 1 tsp dried oregano
11 - ¼ tsp crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain well and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped red onion, sautéing for 2 to 3 minutes until softened and fragrant.
03 - Add shrimp to the skillet and season with salt, black pepper, dried oregano, and red pepper flakes. Cook 2 to 3 minutes per side until shrimp turn pink and become opaque throughout.
04 - Stir in halved cherry tomatoes and cook for approximately 2 minutes until they begin to soften and release their juices.
05 - Add the drained orzo and baby spinach to the skillet. Toss everything together over medium heat until the spinach has wilted, about 1 to 2 minutes.
06 - Remove the skillet from heat. Add lemon zest, lemon juice, and crumbled feta cheese. Gently toss to combine all ingredients without breaking up the feta completely.
07 - Transfer to serving plates or bowls. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- It comes together in the time it takes to scroll through your phone waiting for food delivery, but tastes like you actually tried.
- The combination of briny feta and bright lemon makes everything feel alive, not heavy.
02 -
- Shrimp cook frighteningly fast and carry over cook from residual heat, so pull the skillet off the burner thirty seconds before you think they are done.
- Adding feta off the heat preserves those lovely crumbles of creamy saltiness rather than turning everything into a homogenous mush.
03 -
- Dry your shrimp thoroughly with paper towels before seasoning, because wet shrimp steam instead of sear and you lose all that golden caramelization.
- Rub the dried oregano between your palms directly over the pan to release its oils right where they matter most.