Description
A bright and flavorful Lemony Orzo with Shrimp and Feta recipe that combines tender shrimp, tangy lemon, juicy tomatoes, and creamy feta with perfectly cooked orzo pasta. This quick and easy skillet dish is ideal for a nutritious weeknight dinner bursting with Mediterranean-inspired flavors.
Ingredients
Scale
Shrimp
- 1 pound raw shrimp 20 – 30 count (peeled and deveined; if frozen, fully thawed)
- 1 tablespoon olive oil (plus additional as needed)
- Kosher salt and freshly ground black pepper to taste
Vegetables and Pasta
- ⅓ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic, minced
- 1 cup orzo (uncooked)
- 2 medium Roma tomatoes, diced (about 1 to 1 ¼ cup)
Liquid and Flavorings
- 2¼ cups low-sodium chicken broth
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare Shrimp: Place your fully-thawed shrimp in a colander to drain off any liquid and pat them dry with paper towels. Set aside to ensure they cook properly without excess moisture.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add shrimp, season lightly with salt and pepper, and spread in an even layer. Cook 1 to 2 minutes per side until shrimp turn pink and opaque. Transfer shrimp to a plate, leaving juices in skillet, and cover loosely with foil to keep warm.
- Sauté Onion and Garlic: Reduce heat to medium. Add chopped onion and 1 to 2 teaspoons additional olive oil if needed. Cook for 3 to 4 minutes, stirring until onion softens and becomes translucent. Add minced garlic and cook about 30 seconds until fragrant.
- Toast Orzo: Stir in the orzo and cook about 30 seconds, stirring constantly, to lightly toast the pasta and enhance its flavor.
- Simmer with Tomatoes and Broth: Add diced tomatoes, pour in low-sodium chicken broth, and add lemon zest. Increase heat to bring mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most liquid is absorbed.
- Add Lemon Juice and Shrimp: Remove skillet from heat and stir in 1 tablespoon lemon juice. Return shrimp to the pan and gently fold to warm through without overcooking the shrimp.
- Fold in Feta and Basil: Just before serving, fold in crumbled feta cheese and fresh basil to add creamy, tangy, and herbaceous notes.
- Serve: Serve this warm as a satisfying main dish on its own or accompanied by a simple green salad or roasted vegetables for a complete meal.
Notes
- If using frozen shrimp, ensure they are fully thawed and patted dry before cooking to avoid excess moisture.
- Adjust the amount of lemon juice according to your taste preference for tartness.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- This dish pairs well with a crisp green salad or roasted seasonal vegetables.
- For a spicier kick, add a pinch of red pepper flakes when cooking garlic.
