Lemon Feta Orzo Shrimp (Print Version)
Tender shrimp, zesty lemon, and creamy feta tossed with delicate orzo for a vibrant Mediterranean meal ready in 30 minutes.
# What You Need:
→ Pasta Base
01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
03 - Salt for pasta water
→ Shrimp
04 - 1 pound large shrimp, peeled and deveined
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables and Aromatics
10 - 1 cup cherry tomatoes, halved
11 - 2 cups baby spinach, roughly chopped
12 - Zest and juice of 1 large lemon
13 - 2 tablespoons fresh parsley, chopped
→ Cheese
14 - 3/4 cup feta cheese, crumbled
# Directions:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain thoroughly, drizzle with 1 tablespoon olive oil to prevent sticking, and set aside.
02 - While the orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
03 - Season shrimp with salt, black pepper, and red pepper flakes. Add to the hot skillet and cook for 2–3 minutes per side until pink and opaque throughout. Remove shrimp and set aside on a plate.
04 - In the same skillet, add cherry tomatoes and sauté for 2 minutes until just softened. Add chopped spinach, lemon zest, and lemon juice, stirring until spinach wilts.
05 - Return cooked orzo and shrimp to the skillet. Toss everything gently to combine and heat through for 1–2 minutes. Remove from heat, sprinkle with crumbled feta and parsley, toss once more, and serve immediately.
# Expert Tips:
01 -
- The entire dish cooks in under 30 minutes but tastes like it came from a proper Mediterranean kitchen
- Cold leftovers make an incredible next-day lunch that tastes even better
02 -
- Dont skip salting your pasta water, its the only chance to season the orzo itself from the inside out
- Shrimp continue cooking after you remove them from heat, so pull them when theyre just barely pink and opaque
03 -
- Pat your shrimp completely dry with paper towels before cooking, this ensures they sear instead of steam
- Room temperature shrimp cook more evenly, so let them sit out for 15 minutes before hitting the pan