Print

Fresh Lemon Feta Orzo with Shrimp

fresh lemon feta orzo with shrimp - featured image
Print Recipe

A quick and easy bright lemony orzo dish with pan-seared shrimp and creamy feta, perfect for a satisfying weeknight dinner or casual entertaining.

Ingredients

Scale
  • 1 cup (170 grams) orzo pasta
  • 1 pound (450 grams) raw shrimp, peeled and deveined
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 large fresh lemon, zest and juice
  • ¾ cup (100 grams) feta cheese, crumbled
  • 2 cups (480 ml) chicken or vegetable broth
  • A handful fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Bring 2 cups (480 ml) of chicken or vegetable broth to a boil in a medium saucepan. Add 1 cup (170 g) of orzo and a pinch of salt. Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender but still slightly firm (al dente). Drain if needed and set aside.
  2. While the orzo cooks, pat dry 1 pound (450 g) of peeled and deveined shrimp with paper towels. Season lightly with salt and pepper.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the shrimp in a single layer. Cook for about 2 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
  4. In the same skillet, add 1 tablespoon of olive oil and 3 minced garlic cloves. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
  5. Add the cooked orzo back into the skillet with the garlic. Toss gently to combine and heat through (about 2 minutes).
  6. Stir in the zest and juice of 1 large lemon, crumbled feta (¾ cup or 100 g), and a handful of chopped fresh parsley. Mix until the feta softens slightly and coats the orzo.
  7. Add the cooked shrimp back in and toss carefully to combine. Adjust seasoning with salt, pepper, and red pepper flakes if using.
  8. Plate the orzo and shrimp immediately, garnished with a few extra parsley sprigs or a lemon wedge if desired. Serve warm.

Notes

Do not overcook the shrimp to avoid rubbery texture. Use broth instead of water to cook orzo for better flavor. Toast orzo briefly in olive oil before cooking for nuttier flavor (optional). Fold feta in gently off heat to soften without melting. Leftovers keep well refrigerated for up to 3 days and reheat with a splash of water or broth. For dairy-free, omit feta or use vegan cheese. For gluten-free, substitute orzo with gluten-free pasta or quinoa.

Nutrition

Keywords: lemon feta orzo, shrimp orzo recipe, quick dinner, easy weeknight meal, Mediterranean shrimp pasta, feta cheese, lemon zest, healthy dinner

Find it online: https://atomicbite.com/fresh-lemon-feta-orzo-with-shrimp-recipe-easy-bright-flavorful-dinner/