Description
This Lemon Feta Orzo Shrimp recipe is a quick, vibrant Mediterranean-inspired dinner that combines juicy shrimp, creamy feta, bright lemon, and fresh herbs with tender orzo pasta. Ready in just 30 minutes, it’s perfect for busy weeknights or special occasions alike.
Ingredients
- 1 cup orzo pasta (dry, uncooked)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 3–4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 large lemon, zested and juiced
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped (optional)
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- 2 cups low-sodium vegetable or chicken broth
- 1 tbsp butter (optional)
Instructions
- Bring 2 cups of low-sodium broth to a boil in a medium saucepan. Add orzo and a pinch of salt. Stir, reduce heat to a gentle simmer, and cook uncovered for 8-9 minutes, stirring occasionally, until just al dente. Drain any excess liquid and set aside.
- While the orzo cooks, pat shrimp dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Remove shrimp to a plate.
- Lower heat to medium. Add 1 tablespoon olive oil to the same skillet. Add minced garlic and sauté 30 seconds, just until fragrant. Add halved cherry tomatoes. Cook 2-3 minutes, stirring, until tomatoes start to soften and burst. Add more red pepper flakes if desired.
- Add baby spinach to the skillet. Stir until wilted, about 1 minute. If the pan seems dry, add a tablespoon of water or broth.
- Return drained orzo to the skillet. Toss well to coat in the garlicky, tomatoey juices. Squeeze in the juice of 1 lemon and sprinkle over the zest. Stir gently. Taste and season with more salt or pepper as needed.
- Scatter the cooked shrimp back in. Sprinkle with crumbled feta and chopped fresh dill. If desired, swirl in butter for extra richness. Cook just until everything is heated through, about 1 minute.
- Spoon into shallow bowls. Garnish with extra dill, more lemon zest, and a drizzle of olive oil if desired. Serve immediately while warm and creamy.
Notes
For best results, prep all ingredients before starting as the recipe moves quickly. Don’t overcook the shrimp; remove them as soon as they turn pink. Use block feta for creamier texture. To make gluten-free, substitute orzo with GF pasta or quinoa. Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1/4 of recipe (approximately 1 1/2 cups)
- Calories: 420
- Sugar: 4
- Sodium: 900
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 3
- Protein: 27
Keywords: lemon feta orzo shrimp, Mediterranean shrimp recipe, quick shrimp dinner, easy orzo recipe, feta shrimp pasta, weeknight dinner, healthy Mediterranean meal