Lemon Feta Orzo Shrimp (Printable version)
Tender shrimp, lemon, feta and orzo with spinach and tomatoes for a bright, creamy Mediterranean supper.
# Ingredient List:
→ Protein & Dairy
01 - 1 lb large shrimp, peeled and deveined
02 - 4 oz feta cheese, crumbled
→ Pasta
03 - 12 oz orzo pasta
→ Vegetables & Aromatics
04 - 2 cups baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
06 - 3 garlic cloves, minced
07 - 1 lemon, zested and juiced
08 - 2 tbsp fresh parsley, chopped
→ Pantry & Seasoning
09 - 2 tbsp olive oil
10 - 1/2 tsp dried oregano
11 - 1/4 tsp crushed red pepper flakes
12 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and dried oregano. Cook for 2-3 minutes per side until pink and opaque. Transfer to a plate and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté the garlic and red pepper flakes for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2-3 minutes until softened.
04 - Stir in the chopped spinach and cook for about 1 minute until just wilted.
05 - Add the drained orzo to the skillet along with the lemon zest, lemon juice, half of the crumbled feta, and the reserved pasta water. Toss everything together until well combined and creamy.
06 - Gently fold the cooked shrimp back into the skillet. Serve warm, garnished with the remaining feta and fresh chopped parsley.
# Expert Suggestions:
01 -
- It tastes like a summer evening on a Mediterranean terrace even if you are standing in your kitchen in sweatpants.
- The orzo soaks up every bit of lemon and feta so each bite is creamy and bright without needing heavy sauce.
02 -
- Do not overcook the shrimp because they will continue to warm through when you return them to the pan and nobody likes rubbery shrimp.
- The pasta water trick was a game changer for me because without it the orzo can turn dry and clumpy before it reaches the table.
03 -
- Cook the orzo one minute less than the package says because it will continue to absorb liquid once it hits the skillet.
- Pat the shrimp completely dry before searing because any surface moisture will steam them instead of giving you that golden sear.