Lemon Feta Orzo Shrimp (Printable)
Tangy lemon, crumbled feta and plump shrimp tossed with orzo for a bright 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 (optional)
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# Directions:
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 chopped red onion, sautéing for 2 to 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 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 has wilted, about 1 to 2 minutes.
06 - Remove the skillet from heat. Stir in lemon zest, fresh lemon juice, and crumbled feta cheese. Toss gently to combine without breaking up the feta completely.
07 - Divide among plates and serve hot, garnished with chopped fresh parsley and lemon wedges on the side.
# Expert Tips:
01 -
- It transforms a handful of pantry staples into something that tastes like a coastal holiday in under thirty minutes.
- The lemon and feta together create a creamy, tangy sauce without any actual cream involved.
02 -
- Overcooking the shrimp is the most common mistake, so pull them from the heat the moment they curl into a C shape and lose their translucence.
- Adding the feta off the heat keeps it from turning grainy or rubbery, a detail that changes the entire texture of the finished dish.
03 -
- Save a splash of the pasta cooking water before you drain the orzo, since a tablespoon or two can loosen the final toss if the dish seems dry.
- Crumble the feta with your fingers rather than chopping it, because uneven crumbles create little pockets of saltiness that make each bite slightly different.