Lemon Feta Orzo Shrimp (Print View)
Bright Mediterranean orzo with shrimp, feta, lemon, spinach and cherry tomatoes — quick, flavorful weeknight meal.
# What You'll Need:
→ Protein & Dairy
01 - 1 lb large shrimp, peeled and deveined
02 - 4 oz feta cheese, crumbled
→ Pasta
03 - 12 oz orzo pasta
→ Vegetables & Aromatics
04 - 2 cups baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
06 - 3 garlic cloves, minced
07 - 1 lemon, zested and juiced
08 - 2 tbsp fresh parsley, chopped
→ Pantry & Seasoning
09 - 2 tbsp olive oil
10 - 1/2 tsp dried oregano
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and dried oregano, then cook for 2 to 3 minutes per side until pink and opaque. Transfer to a plate and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté minced garlic and red pepper flakes for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 2 to 3 minutes until softened.
04 - Stir in the chopped spinach and cook for about 1 minute until just wilted.
05 - Add the drained orzo to the skillet along with lemon zest, lemon juice, half of the crumbled feta, and the reserved pasta water. Toss everything together until well combined and creamy.
06 - Return the seared shrimp to the skillet and gently toss to combine. Serve warm, garnished with the remaining feta and fresh parsley.
# Expert Suggestions:
01 -
- It comes together in about thirty five minutes, which means you can pull it off on any weeknight without thinking too hard.
- The lemon and feta combination is the kind of bright, salty magic that makes people ask for seconds before finishing their first plate.
- Cleaning one skillet and one pot feels almost like not doing dishes at all.
02 -
- Do not overcook the shrimp because they will continue to warm through when you fold them back into the hot pasta and nobody likes rubbery shrimp.
- The pasta water is not optional since it carries starch that helps the feta and lemon juice emulsify into an actual sauce rather than a watery puddle.
03 -
- Pat the shrimp bone dry with paper towels before seasoning them because moisture is the enemy of a good sear.
- Taste the finished dish before adding extra salt since feta is already quite salty and you can always add more but you cannot take it away.