Lemon Feta Orzo with Shrimp (Print Version)
Zesty lemon, crumbled feta, orzo and shrimp tossed with spinach and cherry tomatoes for a bright meal.
# What You'll 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
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# 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 well and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and finely 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 crushed red pepper flakes. Cook for 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 just softened. Add baby spinach and drained orzo, tossing until the spinach wilts and everything is evenly combined.
05 - Remove the skillet from heat. Add lemon zest, lemon juice, and crumbled feta cheese. Toss gently to coat all ingredients without breaking up the feta too much.
06 - Transfer to serving plates and garnish with chopped fresh parsley. Offer lemon wedges alongside for an extra squeeze of citrus. Serve immediately while hot.
# Expert Advice:
01 -
- It tastes like something you would order at a seaside taverna but comes together in the time it takes to finish a load of laundry.
- The lemon and feta combination creates a creamy tangy sauce without any actual cream or heavy work.
02 -
- Overcooking the shrimp is the fastest way to ruin this dish so pull them from the heat the moment they look pink and firm.
- Adding the feta off the heat keeps it from turning grainy or melting into a strange texture.
03 -
- Pat the shrimp completely dry with paper towels before seasoning so they sear instead of steaming.
- Reserve a splash of the orzo cooking water to loosen the mixture if it seems dry when combining everything at the end.