Description
Lemony Orzo with Shrimp and Feta is a bright and flavorful Mediterranean-inspired dish featuring tender shrimp, tangy feta, and fresh lemon zest folded into perfectly cooked orzo pasta. This easy skillet meal comes together in just 35 minutes, making it ideal for a quick weeknight dinner. The dish balances savory shrimp with the fresh acidity of lemon and the creaminess of feta cheese, enhanced by sweet tomatoes and aromatic fresh basil. Serve it warm for a satisfying and vibrant meal that pairs beautifully with a simple green salad or roasted vegetables.
Ingredients
Scale
Shrimp
- 1 pound raw shrimp 20 – 30 count (peeled and deveined, fully thawed if frozen)
- 1 tablespoon olive oil (plus additional as needed)
- Kosher salt and freshly ground black pepper, to taste
Orzo and Vegetables
- ⅓ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic, minced
- 1 cup uncooked orzo
- 2 medium Roma tomatoes, diced (about 1 to 1 ¼ cups)
- 2¼ cups low-sodium chicken broth
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
Finishing Touches
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare Shrimp: Place fully-thawed shrimp in a colander to drain any excess liquid and pat dry with paper towels. Set aside to keep dry for better searing.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Season shrimp lightly with kosher salt and black pepper, then spread evenly in the skillet. Cook for 1 to 2 minutes per side until shrimp turn pink and opaque. Transfer shrimp to a plate and loosely cover with foil, leaving juices in the skillet.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion to the skillet, adding an extra 1 to 2 teaspoons olive oil if needed. Cook, stirring often, for 3 to 4 minutes until onions are softened and translucent. Add minced garlic and sauté for about 30 seconds until fragrant, careful not to burn.
- Toast Orzo: Stir in the uncooked orzo and cook for about 30 seconds, stirring constantly to lightly toast the pasta and deepen its flavor.
- Simmer Orzo with Liquids: Add diced tomatoes, pour in the low-sodium chicken broth, and add lemon zest. Bring mixture to a gentle simmer, adjusting heat as necessary. Then reduce heat to medium-low, cover the skillet, and cook for 9 to 11 minutes, stirring once or twice, until orzo is tender and most liquid has been absorbed.
- Finish with Lemon and Shrimp: Remove skillet from heat and stir in 1 tablespoon of fresh lemon juice. Gently fold the cooked shrimp back into the orzo to warm through without overcooking.
- Add Feta and Basil: Just before serving, fold in the crumbled feta cheese and sliced fresh basil leaves to add creamy texture and fresh herbaceous notes.
- Serve: Serve the dish warm on its own or accompanied by a simple green salad or roasted vegetables for a complete meal.
Notes
- Ensure shrimp are fully thawed before cooking to prevent excess water in the skillet, which hinders searing.
- If you prefer a dairy-free version, omit feta or substitute with a vegan cheese alternative.
- Adjust the amount of lemon juice to your taste preference for brightness.
- Use low-sodium chicken broth to control salt levels; season additionally if needed.
- The orzo can absorb liquid quickly, so keep an eye while simmering and stir occasionally to prevent sticking.
