Description
Orzo with Shrimp and Feta is a flavorful one-pot Mediterranean-inspired dish that features tender shrimp cooked with orzo pasta, aromatic garlic and onions, tangy feta cheese, oil-cured olives, and fresh lemon zest and juice. This simple yet elegant recipe is perfect for a quick weeknight dinner or a casual gathering, delivering a satisfying combination of textures and bright, vibrant flavors.
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
- 4 tablespoons olive oil (divided)
Orzo Base
- 4 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- 1 1/2 cups orzo pasta
- 3 1/2 cups low-sodium chicken stock
Finishing Touches
- 1/2 cup oil-cured black olives (pitted, rinsed, and chopped)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup feta cheese (crumbled)
- 1/2 cup flat-leaf Italian parsley (minced)
- Salt and freshly ground black pepper to taste
Instructions
- Marinate the Shrimp: In a large bowl, combine the shrimp with baking soda, crushed hot red pepper flakes, salt, and 2 tablespoons of olive oil. Toss well to coat and let it marinate for about 10 minutes to tenderize and infuse flavors.
- Sauté Onion and Garlic: Heat the remaining 2 tablespoons of olive oil along with the extra virgin olive oil in a large skillet or deep sauté pan over medium heat. Add the diced onions and sauté for about 4-5 minutes until they become translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
- Toast the Orzo: Pour the orzo into the pan with the onions and garlic. Stir continuously for about 2-3 minutes to lightly toast the pasta, which will enhance its nutty flavor.
- Add Chicken Stock and Simmer: Carefully pour in the low-sodium chicken stock and bring the mixture to a gentle boil. Reduce the heat to low and let the orzo simmer uncovered, stirring occasionally, for about 10 minutes until it is nearly tender but still slightly firm.
- Cook the Shrimp: Push the orzo slightly to one side of the pan and add the marinated shrimp in a single layer. Cook the shrimp over medium heat for about 3-4 minutes on each side or until they turn pink and opaque, indicating they are fully cooked.
- Incorporate Olives and Lemon: Stir in the chopped oil-cured black olives, lemon zest, and lemon juice into the orzo and shrimp mixture. Mix well to combine all the flavors evenly. Season with additional salt and freshly ground black pepper to taste.
- Add Feta and Parsley: Remove the pan from heat and gently fold in the crumbled feta cheese and minced flat-leaf parsley. The residual heat will slightly soften the feta, melding it into the dish while maintaining its distinct texture.
- Serve and Enjoy: Transfer the orzo with shrimp and feta to serving plates or a large serving bowl. Garnish with extra parsley or lemon wedges if desired, and serve immediately while warm.
Notes
- This dish is best served fresh but can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid overcooking the shrimp.
- You can substitute vegetable broth for chicken stock to make it pescatarian friendly.
- For a spicier kick, add more crushed red pepper flakes or a dash of cayenne pepper.
- If you prefer a creamier texture, stir in a splash of cream or Greek yogurt just before serving.
- Use good quality extra virgin olive oil and fresh lemon juice for the best flavor impact.
Nutrition
- Serving Size: 1 serving
- Calories: 707
- Sugar: 4.4 g
- Sodium: 1407 mg
- Fat: 38 g
- Saturated Fat: 8.2 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 40.8 g
- Fiber: 2.1 g
- Protein: 49.7 g
- Cholesterol: 380 mg
