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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: Remove the lid and stir in the chopped olives, lemon juice, lemon zest, and cooked shrimp. Take the pan off the heat.
- 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
