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
Scale
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.
