Lemon Feta Orzo Shrimp (Print View)
Orzo tossed with lemon, feta, shrimp, tomatoes and spinach for a bright, quick Mediterranean-style meal.
# What You 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 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# How-To Steps:
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 garlic and 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 pink and fully opaque throughout.
04 - Stir in halved cherry tomatoes and cook for approximately 2 minutes until just softened and beginning to release their juices.
05 - Add drained orzo and baby spinach to the skillet. Toss everything together until the spinach has wilted and the pasta is evenly coated.
06 - Remove skillet from heat. Stir in lemon zest, fresh lemon juice, and crumbled feta cheese. Toss gently to combine without breaking up the feta completely.
07 - Divide among plates and serve hot, garnished with chopped fresh parsley and lemon wedges on the side.
# Expert Hints:
01 -
- It comes together in exactly thirty minutes, which means you can start hungry and finish eating before impatience takes over.
- The combination of briny feta and bright lemon makes it taste like something you would order at a seaside restaurant on a Tuesday when nobody is watching the clock.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the heat the moment they are fully pink because carryover cooking will finish the job.
- Adding the lemon juice off the heat preserves its brightness and prevents it from tasting flat or cooked down.
03 -
- Pat the shrimp completely dry with paper towels before seasoning them because moisture is the enemy of a good sear.
- Crack the feta into large crumbles rather than tiny ones so you get distinct creamy pockets throughout the dish rather than a uniform salty dust.