Orzo with Shrimp and Feta Recipe

Introduction

This Orzo with Shrimp and Feta recipe is a flavorful and satisfying dish perfect for a quick weeknight dinner or a special occasion. Tender shrimp, tangy feta, and bright lemon combine with tender orzo to create a Mediterranean-inspired meal everyone will love.

Ingredients

• 1 1/2 pounds shrimp (u26 or larger)
• 1/2 teaspoon baking soda
• 1 teaspoon crushed hot red pepper flakes
• 1/2 teaspoon salt
• 4 tablespoons olive oil (divided)
• 4 tablespoons extra virgin olive oil
• 1 medium onion (diced)
• 6 cloves garlic (minced)
• 1 1/2 cups orzo
• 3 1/2 cups low-sodium chicken stock
• 1/2 cup oil-cured black olives (pitted, rinsed, and chopped)
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 cup feta (crumbled)
• 1/2 cup flat-leaf Italian parsley (minced)
• Salt and pepper (to taste)

Instructions

1. Step 1: In a bowl, combine the shrimp, baking soda, crushed red pepper flakes, 2 tablespoons of olive oil, and 1/2 teaspoon salt. Mix well, cover with plastic wrap, and let marinate for at least 10 minutes.
2. Step 2: Heat a large pan over medium heat and add the remaining 2 tablespoons olive oil. When the oil shimmers, add the shrimp and cook for 1-2 minutes on each side until nearly cooked through. Remove shrimp to a plate and cover with foil.
3. Step 3: In the same pan, add the extra virgin olive oil and heat over medium. Add the diced onion and a pinch of salt, cooking until the onions are soft and translucent, about 5-7 minutes.
4. Step 4: Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.
5. Step 5: Stir in the orzo, coating it well with the olive oil. Toast the orzo for about 3 minutes, then pour in the chicken stock and bring to a boil.
6. Step 6: Once boiling, cover the pan and reduce the heat to low. Cook until the orzo is tender and most liquid is absorbed, about 12-15 minutes.
7. Step 7: Remove the lid and mix in the chopped olives, lemon juice, lemon zest, and cooked shrimp. Take the pan off the heat and gently fold in the parsley and crumbled feta. If the orzo seems dry, add a splash of chicken stock and olive oil to loosen it.
8. Step 8: Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

Tips & Variations

• For a spicier kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
• Swap chicken stock for vegetable stock to make this dish pescatarian-friendly.
• Add chopped cherry tomatoes or roasted red peppers for extra color and flavor.
• Use fresh lemon juice and zest for the best brightness and aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken stock or water to revive the creaminess. Shrimp is best eaten fresh but will hold up well when reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw completely and pat dry before marinating to avoid excess moisture during cooking.

Is orzo similar to rice?

Orzo is a type of small pasta shaped like rice grains. It cooks quickly and has a slightly chewy texture compared to rice.

Orzo with Shrimp and Feta Recipe

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★★★★★

4.5 from 57 reviews

• Author: Harry
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Orzo with Shrimp and Feta recipe combines succulent sautéed shrimp with tender, lemon-infused orzo pasta, enriched with olives, garlic, and fresh herbs for a Mediterranean-inspired dish perfect for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1 1/2 pounds shrimp (U26 or larger)
• 1/2 teaspoon baking soda
• 1 teaspoon crushed hot red pepper flakes
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Shrimp Cooking

• 2 tablespoons olive oil

Orzo

• 4 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 1 1/2 cups orzo
• 3 1/2 cups low-sodium chicken stock

Finishing Ingredients

• 1/2 cup oil-cured black olives, pitted, rinsed, and chopped
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 cup feta, crumbled
• 1/2 cup flat-leaf Italian parsley, minced
• Salt and pepper, to taste

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Instructions

1. Marinate the Shrimp: In a bowl, combine shrimp, baking soda, crushed hot red pepper flakes, 2 tablespoons olive oil, and salt. Mix well to coat. Cover with plastic wrap and let it marinate for at least 10 minutes to tenderize and infuse flavor.
2. Cook the Shrimp: Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. When the oil is shimmering, add the marinated shrimp in a single layer. Sauté for 1-2 minutes per side until almost cooked through and slightly pink. Remove shrimp and place them on a plate, covering with foil to keep warm.
3. Sauté Onions and Garlic: In the same pan, add extra virgin olive oil and heat over medium. Add diced onions and a pinch of salt, cooking until soft and translucent, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Toast the Orzo: Add orzo to the pan with the onions and garlic. Stir well to coat the orzo with the olive oil. Toast the orzo for 3 minutes to bring out a nutty flavor.
5. Cook the Orzo: Pour in the low-sodium chicken stock and bring to a boil. Once boiling, cover the pan and reduce heat to low. Simmer until orzo is tender and most of the liquid is absorbed, about 12-15 minutes.
6. Combine Ingredients: Remove the lid and stir in the chopped olives, lemon juice, lemon zest, and cooked shrimp. Take the pan off the heat.
7. Finish the Dish: Gently fold in the crumbled feta cheese and minced parsley. If the orzo seems dry, add a splash more chicken stock or olive oil as needed. Season with salt and pepper to taste. Serve warm and enjoy!

Notes

• Use large shrimp for best texture and flavor. U26 indicates shrimp with 26 or fewer shrimp per pound, which are large.
• Marinating with baking soda helps tenderize the shrimp for a more tender bite.
• Toast the orzo before cooking to enhance its flavor and prevent it from sticking together.
• Add chicken stock gradually and adjust liquid as needed based on your stovetop and pan size.
• For a vegetarian version, substitute shrimp with sautéed mushrooms or artichoke hearts and use vegetable stock.
• Leftovers can be stored in the fridge for up to 2 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Orzo, Shrimp, Feta, Mediterranean, Easy dinner, One-pan meal, Lemon, Pasta, Seafood