Lemon Feta Orzo with Shrimp (Printable)
Zesty lemon, tangy feta and tender shrimp tossed with orzo and spinach for a bright, 30-minute Mediterranean meal.
# What's Needed:
→ 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 thoroughly 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 approximately 2 minutes until they begin to soften and release their juices.
05 - Add drained orzo and baby spinach to the skillet. Toss everything together over medium heat until the spinach wilts, about 1 to 2 minutes.
06 - Remove skillet from heat. Add lemon zest, lemon juice, and crumbled feta cheese. Gently toss to combine all ingredients without breaking up the feta too much.
07 - Transfer to serving plates or a platter. Garnish with chopped fresh parsley and serve alongside lemon wedges. Serve immediately while hot.
# Tips for Success:
01 -
- It comes together in the time it takes to open a bottle of wine and catch up on your day with whoever is sitting at the counter.
- The combination of tangy feta and fresh lemon makes every bite feel like a small vacation without any complicated technique.
02 -
- If your shrimp are wet when they hit the pan they will steam instead of sear and you will miss that golden edge entirely.
- Adding the feta off the heat is the difference between creamy pockets of cheese and a salty paste.
03 -
- Rub the dried oregano between your palms directly over the pan to release the essential oils before it even hits the heat.
- Always zest your lemon before juicing it because trying to zest a squeezed lemon is a frustrating and unnecessary battle.