Juicy shrimp tossed with lemony orzo pasta, crumbled feta, and fresh herbs. A refreshing, quick weeknight dinner that tastes like sunshine on a plate!
Why You’ll Love It
- Ready in 25 minutes → simple and quick.
- Fresh & flavorful → lemon + feta + herbs = Mediterranean magic.
- One-pan meal → easy cleanup, perfect for busy nights.
Ingredients
- 1 lb large shrimp, peeled & deveined
- 1 ½ cups dry orzo pasta
- 3 tbsp olive oil (divided)
- 3 cloves garlic, minced
- Juice & zest of 1 large lemon
- ½ cup crumbled feta cheese
- 2 tbsp butter
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- 3 tbsp fresh parsley or dill, chopped
- 3 cups chicken or vegetable broth (for orzo)
Instructions
- Cook Orzo → In a saucepan, bring broth to a boil. Add orzo and cook until al dente (about 8–9 minutes). Drain any excess liquid, stir in 1 tbsp olive oil, and set aside.
- Cook Shrimp → In a large skillet, heat 2 tbsp olive oil and butter over medium heat. Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Make Sauce → In the same skillet, add garlic and sauté 30 seconds. Stir in lemon juice, zest, and cooked orzo. Toss until coated.
- Combine & Serve → Return shrimp to the skillet. Sprinkle with feta and fresh parsley (or dill). Toss gently and serve warm.
Variations
- Veggie boost → add spinach, cherry tomatoes, or asparagus.
- Creamy version → stir in ¼ cup heavy cream or Greek yogurt before adding shrimp.
- Low-carb option → swap orzo for cauliflower rice or zucchini noodles.