Lemon Feta Orzo Shrimp (Printable)
Tender shrimp, tangy feta, lemon and orzo tossed with spinach and tomatoes for a bright Mediterranean weeknight.
# What You 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 (optional)
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# How-To:
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. Sauté for 2-3 minutes until softened and fragrant.
03 - Add shrimp to the skillet and season with salt, black pepper, dried oregano, and red pepper flakes. Cook 2-3 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 1-2 minutes.
06 - Remove skillet from heat. Add lemon zest, lemon juice, and crumbled feta cheese. Toss gently until evenly combined without breaking up the feta completely.
07 - Divide among plates and garnish with freshly chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- It pulls together in the time it takes to scroll through a delivery app and decide you are not actually ordering anything.
- The combination of briny feta and bright lemon makes everything taste like summer on the coast even in the dead of winter.
02 -
- Shrimp overcook in seconds so pull them off the heat the moment they look fully pink because carryover heat will finish the job.
- Adding the feta off the heat keeps those beautiful crumbles intact instead of turning everything into a salty puddle.
03 -
- Pat the shrimp completely dry with paper towels before seasoning them because moisture is the enemy of a good sear.
- Block feta crumbled by hand has a creamier texture and better flavor than the pre crumbled kind that tastes like nothing.