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If you are looking to brighten up your dinner routine with something lively, fresh, and packed full of Mediterranean charm, this Lemon Feta Orzo with Shrimp, Cherry Tomatoes, and Kalamata Olives Recipe is an absolute winner. It brings together tender, juicy shrimp, zesty lemon, creamy feta, and vibrant bursts of cherry tomatoes and salty olives all tossed with perfectly cooked orzo pasta. Every bite delivers incredible texture and flavor harmony that feels both comforting and celebratory, making it one of those dishes you’ll want to make again and again.
Ingredients You’ll Need
This dish is all about simplicity with purpose — each ingredient has a starring role that builds the bright, fresh, and satisfying layers of this recipe. The beauty is in how the components work together to create texture, taste, and stunning color.
- 1 cup orzo pasta: Small rice-shaped pasta that cooks quickly and soaks up flavors beautifully.
- 2 tablespoons olive oil, divided: Adds a fruity richness and helps cook the shrimp and garlic gently.
- 1 pound large shrimp, peeled and deveined: The star protein, tender and juicy once cooked.
- 3 cloves garlic, minced: Brings aromatic warmth and depth to the skillet.
- 1 teaspoon lemon zest: Adds a fresh, citrusy zing that brightens the whole dish.
- 2 tablespoons fresh lemon juice: Provides acidity that balances the richness beautifully.
- 1/2 teaspoon salt: Essential for enhancing and balancing all the flavors.
- 1/4 teaspoon black pepper: A touch of peppery spice to elevate the taste profile.
- 1/4 cup fresh parsley, chopped: Adds a pop of green freshness and herbaceous lift.
- 1/2 cup crumbled feta cheese: Creamy, tangy, and salty, it melts just enough into the warm orzo.
- 2 cups cherry tomatoes, halved: Juicy bursts of sweet acidity that contrast the feta and shrimp.
- 1/4 cup kalamata olives, pitted and sliced: Briny, savory bites that bring the Mediterranean soul to the dish.
How to Make Lemon Feta Orzo with Shrimp, Cherry Tomatoes, and Kalamata Olives Recipe
Step 1: Cook the Orzo Pasta
Start by cooking the orzo pasta according to the package instructions until al dente. This ensures the pasta is tender but still has a little bite to hold texture in the dish. Once cooked, drain it well and set it aside to be combined later with all those flavorful ingredients.
Step 2: Sauté the Shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 to 3 minutes on each side until they turn a beautiful pink and are cooked through. This quick but careful cooking retains their juiciness. Remove them from the skillet and set aside for now.
Step 3: Build the Flavor Base
In the same skillet, add the remaining tablespoon of olive oil and immediately toss in the minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant and golden but not burnt, which unlocks its sweet and savory aroma that will infuse the dish.
Step 4: Add Brightness and Seasoning
Stir in the lemon zest, fresh lemon juice, salt, and black pepper. This combination creates the vibrant and balanced foundation of the dish, offering a lively citrus punch and seasoning that lifts all components.
Step 5: Combine Everything
Now it’s time to bring it all together. Add the cooked orzo, shrimp, chopped parsley, crumbled feta cheese, halved cherry tomatoes, and sliced kalamata olives to the skillet. Toss gently but thoroughly to ensure every bite has a perfect mix of flavors and textures. Warm everything through just until heated.
Step 6: Final Taste and Adjustments
Give your creation a quick taste and adjust the seasoning if needed — a pinch more salt or a squeeze more lemon juice can make all the difference. Remember, this is your dish to savor and personalize.
Step 7: Serve Immediately
Serve your Lemon Feta Orzo with Shrimp, Cherry Tomatoes, and Kalamata Olives Recipe right away for the best flavor and texture experience. It’s guaranteed to impress whether it’s a weeknight dinner or a casual gathering.
How to Serve Lemon Feta Orzo with Shrimp, Cherry Tomatoes, and Kalamata Olives Recipe
Garnishes
Adding fresh parsley and a little extra crumbled feta on top just before serving elevates the visual appeal and layers of taste. The pop of green from parsley brightens the plate, and the feta adds that delightful creamy, salty bite.
Side Dishes
This vibrant orzo dish pairs perfectly with a simple green salad to keep the meal light and refreshing. Crusty bread or garlic bread also work wonderfully if you want to soak up the zesty juices left on your plate.
Creative Ways to Present
For a stunning presentation, serve the dish in shallow bowls with a lemon wedge perched on the side. You might also consider plating it alongside grilled vegetables for a fuller Mediterranean-inspired feast that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The flavors may intensify overnight, making for an even more delicious next-day meal.
Freezing
While this dish is best enjoyed fresh, you can freeze it for up to one month. Freeze in a freezer-safe container. To preserve the texture of the shrimp and orzo, it’s best to consume it soon after thawing.
Reheating
When reheating, do so gently in a skillet over low heat. Add a splash of water or olive oil to keep the orzo from drying out. Reheat until just warmed through to keep the shrimp tender and the feta from melting too much.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! While orzo is ideal because of its small, rice-like shape that blends beautifully with the ingredients, you can substitute with couscous, small shells, or even quinoa for a twist.
What if I don’t like olives?
If kalamata olives are not your thing, feel free to leave them out or swap them with capers for a different kind of briny punch that still complements the lemon and feta well.
Can I make this recipe vegetarian?
Yes! Simply omit the shrimp and add chickpeas or sautéed mushrooms instead to keep the protein but maintain the vibrant flavors.
How do I know when the shrimp are fully cooked?
Cooked shrimp turn pink and opaque throughout, curling slightly but not curling tightly into a ball. Overcooking makes them rubbery, so aim for that tender pink stage.
Is this recipe suitable for meal prep?
Definitely. This Lemon Feta Orzo with Shrimp, Cherry Tomatoes, and Kalamata Olives Recipe holds up well refrigerated and can be portioned out for easy lunches or dinners throughout the week.
Final Thoughts
This Lemon Feta Orzo with Shrimp, Cherry Tomatoes, and Kalamata Olives Recipe is one of those rare dishes that combines simplicity with incredible flavor, making it a true kitchen favorite. It’s fresh enough to feel light, but hearty enough to satisfy any appetite. I can’t wait for you to try it and see how quickly it becomes one of your go-to meals to impress friends or enjoy as a comforting solo dinner. Dive in and enjoy every bright, savory bite!
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Lemon Feta Orzo with Shrimp, Cherry Tomatoes, and Kalamata Olives Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This vibrant Lemon Feta Orzo Shrimp recipe combines tender shrimp, zesty lemon, creamy feta cheese, and fresh vegetables tossed with orzo pasta for a quick, flavorful Mediterranean-inspired meal perfect for weeknight dinners or entertaining guests.
Ingredients
Pasta and Proteins
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined
Seasonings and Oils
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh Additions
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 2 cups cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and sliced
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil, then add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant but not browned.
- Add Citrus and Seasonings: Stir in lemon zest, fresh lemon juice, salt, and black pepper into the skillet to create a bright, flavorful base.
- Combine Ingredients: Add the cooked orzo, shrimp, chopped parsley, crumbled feta, halved cherry tomatoes, and sliced kalamata olives to the skillet. Toss thoroughly to combine and warm everything through evenly.
- Adjust Seasoning: Taste the mixture and add extra salt, pepper, or lemon juice as desired for balance.
- Serve: Transfer to serving plates and garnish with additional parsley and feta cheese if desired. Serve immediately while warm for best flavor.
Notes
- For a spicier kick, add a pinch of red pepper flakes during garlic sauté.
- You can substitute shrimp with chicken or a plant-based protein for variation.
- Use gluten-free orzo or a small pasta shape if gluten sensitivity is a concern.
- Leftovers can be refrigerated up to 2 days and reheated gently on the stovetop.
