Lemon Feta Orzo Shrimp (Printable Version)
Bright Mediterranean dish of shrimp, orzo, feta and lemon with spinach and cherry tomatoes—ready in 30 minutes.
# 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 - 1/4 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, sautéing for 2-3 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 2-3 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 the skillet from heat. Stir in lemon zest, fresh lemon juice, and crumbled feta cheese. Toss gently until evenly distributed without breaking up the feta completely.
07 - Divide among plates and garnish with freshly chopped parsley. Serve immediately with lemon wedges alongside.
# Helpful Hints:
01 -
- It genuinely comes together in 30 minutes, which means you can start hungry and finish eating without pacing around the kitchen.
- The combination of briny feta and bright lemon makes this taste like something you would order at a coastal restaurant on vacation.
02 -
- Do not overcook the shrimp, because they go from perfect to rubbery in about 30 seconds, so pull them from heat the moment they are fully pink.
- Adding the feta off the heat keeps it creamy rather than grainy, which I learned after accidentally turning it into a chalky mess once.
03 -
- Pat the shrimp completely dry with paper towels before they hit the pan, because any moisture left on them will cause steaming instead of that golden sear you want.
- Use a microplane to zest the lemon directly over the finished dish so the aromatic oils land right where you will taste them most.