Lemon Feta Orzo Shrimp (Printable)
Bright Mediterranean orzo with lemon, feta, spinach and seared shrimp, ready in 30 minutes.
# What You’ll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 8 ounces orzo pasta
→ Vegetables & Aromatics
03 - 2 tablespoons 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 ounces feta cheese, crumbled
10 - 1 teaspoon dried oregano
11 - ¼ teaspoon crushed red pepper flakes
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons 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 finely chopped red onion. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Add shrimp to the skillet and season with salt, black pepper, dried oregano, and crushed 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 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 for 1 to 2 minutes until the spinach has wilted and the pasta is evenly coated.
06 - Remove the skillet from heat. Add lemon zest, lemon juice, and crumbled feta cheese. Toss gently to combine without breaking up the feta completely.
07 - Transfer to serving plates or a large platter. Garnish with chopped fresh parsley and lemon wedges. Serve immediately while hot.
# Expert Suggestions:
01 -
- It pulls together in exactly half an hour, which means you can have a Mediterranean feast on the table faster than delivery.
- The combination of briny feta and bright lemon makes every single bite feel like a small vacation.
- Cleanup is shockingly minimal since everything comes together in one skillet after the pasta is done.
02 -
- Shrimp cook faster than you think and turn rubbery if left in the pan even one minute too long, so pull them off as soon as they curl into a C shape.
- Adding the feta off the heat preserves its crumbly texture rather than letting it melt into a puddle.
03 -
- Pat the shrimp completely dry with paper towels before seasoning them so they sear instead of steaming.
- Taste the dish before adding the final salt because feta is already quite salty and can tip the balance.