Lemon Feta Orzo Shrimp (Printable)
Tender shrimp, orzo, feta and lemon with spinach and cherry tomatoes for a bright, quick Mediterranean weeknight 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 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 the 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 the skillet from heat. Stir in lemon zest, fresh lemon juice, and crumbled feta cheese. Toss gently until evenly distributed.
07 - Transfer to serving plates or bowls. Garnish with freshly chopped parsley and serve alongside lemon wedges. Serve immediately while hot.
# Expert Hints:
01 -
- The entire thing comes together in the time it takes to boil pasta, which makes it a genuine weeknight hero.
- Lemon and feta together create a creamy, tangy sauce without any actual cream involved.
02 -
- If your shrimp release a lot of liquid in the pan, pour that off before adding the orzo or the final dish will be soupy instead of silky.
- Adding the feta off the heat is the secret to getting those perfect soft crumbles rather than a melted, stringy mess.
03 -
- Salt your pasta water until it tastes like mild seawater because that is the only chance you get to season the orzo from the inside out.
- Let the shrimp sit undisturbed for a full minute before flipping so they develop a real sear instead of steaming in their own moisture.