If you are searching for a vibrant, refreshing, and truly satisfying meal, the Lemony Orzo with Shrimp and Feta Recipe is absolutely a must-try. This dish beautifully combines tender shrimp with the bright zing of lemon, creamy crumbled feta, and the comforting texture of perfectly cooked orzo pasta. Every bite bursts with freshness, yet it feels indulgent and cozy, making it perfect for a weeknight dinner or a casual get-together. The mingling of flavors and textures creates a harmony that’s hard to resist, and once you try this recipe, it might quickly become one of your favorite go-to dishes.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each bringing a special touch to the final dish. From the succulent shrimp to the tangy feta and zesty lemon, every component plays a role in building layers of flavor, color, and texture that will make this meal spectacular.
- 1 pound raw shrimp (20 – 30 count, peeled and deveined): The star protein that cooks quickly and absorbs the citrusy, savory flavors beautifully.
- 1 tablespoon olive oil (plus additional as needed): Helps sauté the shrimp and soften the onions while adding richness.
- Kosher salt and freshly ground black pepper: Vital for seasoning and enhancing all the ingredients.
- â…“ cup finely chopped yellow or sweet onion: Adds a mild sweetness and depth when softened.
- 2 to 3 cloves garlic (minced): Brings aromatic warmth and a subtle bite to the dish.
- 1 cup orzo (uncooked): The tiny pasta that cooks to tender perfection, serving as the comforting base.
- 2 medium Roma tomatoes (diced, about 1 to 1¼ cup): Provide juiciness, slight acidity, and vibrant color.
- 2¼ cups low-sodium chicken broth: The cooking liquid that imparts savory depth without overpowering the palate.
- Zest of 1 lemon: Offers a burst of fresh citrus aroma that brightens every bite.
- 1 to 2 tablespoons fresh lemon juice (to taste): Adds the perfect balance of tang to enliven the dish.
- ½ cup crumbled feta cheese: Brings creamy saltiness and a Mediterranean touch.
- ¼ cup thinly sliced fresh basil: The fresh herb note that rounds out the flavors perfectly.
How to Make Lemony Orzo with Shrimp and Feta Recipe
Step 1: Prep and Cook the Shrimp
Start by ensuring your shrimp are fully thawed if frozen. Drain any excess liquid and pat them dry—this step is key to achieving a nice sear. Heat the olive oil in a large, deep skillet over medium-high heat, then add the shrimp, seasoning lightly with salt and pepper. Spread them into an even layer and cook for a couple of minutes on each side until they turn pink and opaque. Remove the shrimp, cover lightly, and set aside to keep warm while you work on the orzo base.
Step 2: Sauté the Aromatics
In the same skillet, turn the heat down to medium and add the chopped onion. If the pan looks dry, drizzle in an extra teaspoon or two of olive oil to help the onion soften without sticking. Stir frequently and cook until translucent and soft, typically 3 to 4 minutes. Add the minced garlic for the last 30 seconds, being careful not to burn it—this will release a wonderful fragrance that signals you’re building layers of flavor.
Step 3: Toast the Orzo
Next, stir in the orzo, letting it toast lightly for about 30 seconds. This simple trick adds a slight nuttiness and prevents the pasta from becoming mushy, giving you a pleasing al dente texture in the finished dish. Keep stirring to ensure even toasting and to prevent sticking.
Step 4: Add Tomatoes and Simmer
Now it’s time to bring in the freshness of the tomatoes and the savory broth. Stir in the diced Roma tomatoes, then pour in the low-sodium chicken broth along with the lemon zest. Bring everything to a gentle simmer, then reduce the heat to medium-low, cover the pan, and let it cook for about 9 to 11 minutes. Stir once or twice during cooking to ensure the orzo cooks evenly and the liquid is absorbed just right, resulting in a perfect tender bite.
Step 5: Finish with Lemon and Shrimp
Once the orzo is tender and most of the liquid has evaporated, remove the pan from heat. Stir in about one tablespoon of fresh lemon juice to give the whole dish an uplifting bright note. Gently fold in your cooked shrimp to warm them through, making sure not to stir too vigorously to keep the shrimp intact and juicy.
Step 6: Add Feta and Basil
Just before plating, fold in the crumbly feta cheese and thinly sliced fresh basil leaves. These final touches elevate the flavors with creamy saltiness and herbaceous freshness, creating a perfect contrast against the lemony orzo and tender shrimp.
How to Serve Lemony Orzo with Shrimp and Feta Recipe
Garnishes
A sprinkle of extra feta or a few fresh basil leaves makes an elegant garnish that freshens up the dish right before serving. For a little extra color and crunch, feel free to add toasted pine nuts or a light drizzle of high-quality olive oil. These small additions make the meal even more inviting and showcase your personal touch.
Side Dishes
This dish pairs wonderfully with simple green salads dressed in lemon vinaigrette or oven-roasted vegetables like asparagus, zucchini, or bell peppers. The balance of light, fresh sides alongside the hearty orzo and shrimp keeps your meal well-rounded without overwhelming the palate.
Creative Ways to Present
For entertaining, serve the lemony orzo in pretty bowls garnished with basil and feta, accompanied by crusty bread for dipping up every last bit of sauce. You can also turn this into a stunning one-pan presentation by cooking and tossing everything together directly in your skillet before bringing it to the table—comfort and style in one!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, but to keep the shrimp juicy, avoid overcooking when reheating.
Freezing
This Lemony Orzo with Shrimp and Feta Recipe is best enjoyed fresh as the texture of shrimp and feta can change when frozen and thawed. If you must freeze, place leftovers in a well-sealed freezer container and consume within one month. Thaw in the refrigerator overnight for best results.
Reheating
Gently warm leftovers on the stovetop over low heat with a splash of water or broth to prevent drying out. Stir occasionally just until heated through. Avoid microwaving at high heat to keep the shrimp tender and the feta creamy rather than crumbly.
FAQs
Can I use frozen shrimp directly in this recipe?
It’s best to use fully thawed shrimp to ensure even cooking and to prevent excess moisture in the pan. Thaw frozen shrimp overnight in the fridge or briefly under cold running water before cooking.
Can I substitute orzo with another type of pasta?
You can substitute orzo with small pasta shapes like couscous or tiny macaroni, but cooking times and liquid ratios may need slight adjustments to achieve the perfect texture.
Is this recipe gluten-free?
Since orzo is traditionally made from wheat, this dish is not gluten-free. To make it gluten-free, try using a gluten-free orzo alternative or substitute with quinoa for a similar texture and bite.
How can I make this recipe spicier?
If you enjoy a bit of heat, add a pinch of red pepper flakes when sautéing the onion or drizzle a little chili oil over the finished dish for a spicy kick that complements the lemony brightness.
Can I prepare this recipe vegetarian?
To make a vegetarian version, simply omit the shrimp and add more tomatoes or hearty vegetables like artichokes or mushrooms. Use vegetable broth instead of chicken broth to keep the flavors rich and satisfying.
Final Thoughts
The Lemony Orzo with Shrimp and Feta Recipe is a bright, flavorful, and wonderfully comforting dish that’s effortless to prepare and will delight your taste buds every time. Whether you’re cooking for family, friends, or treating yourself, this recipe combines the best of fresh ingredients and simple techniques to create pure magic on your plate. Don’t hesitate—gather these delicious ingredients and enjoy the irresistible taste of this classic that’s sure to become a favorite in your kitchen!
Print
Lemony Orzo with Shrimp and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
Description
This vibrant recipe for Lemony Orzo with Shrimp and Feta combines perfectly cooked shrimp with tender orzo pasta, fresh tomatoes, and zesty lemon flavors, all finished with creamy feta cheese and fragrant basil. Ready in just 35 minutes, this Mediterranean-inspired dish is ideal for a quick, satisfying weeknight dinner that feels both light and indulgent.
Ingredients
Shrimp and Seasoning
- 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
Orzo and Vegetables
- â…“ 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 cups)
Liquids and Flavorings
- 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 the Shrimp: Place your fully-thawed shrimp in a colander to drain off any excess liquid and pat them dry thoroughly with paper towels. Set aside to keep them ready for cooking.
- Cook the Shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the shrimp in an even layer, seasoning lightly with kosher salt and freshly ground black pepper. Cook the shrimp for 1 to 2 minutes on each side until they turn pink and opaque. Transfer the shrimp to a plate, leaving any juices in the skillet, and cover loosely with foil to keep warm.
- Sauté Onions and Garlic: Reduce the skillet heat to medium. Add the chopped onion and 1 to 2 teaspoons additional olive oil if needed. Cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Toast the Orzo: Stir in the uncooked orzo and cook for approximately 30 seconds, stirring constantly to lightly toast the pasta and enhance its nutty flavor.
- Simmer with Tomatoes and Broth: Add the diced tomatoes to the skillet along with the low-sodium chicken broth and lemon zest. Increase the heat to bring the mixture to a gentle simmer. Then reduce the heat to medium-low, cover the skillet, and let cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
- Add Lemon Juice and Reintroduce Shrimp: Remove the skillet from heat and stir in 1 tablespoon of fresh lemon juice. Return the shrimp to the skillet, gently folding them into the orzo mixture to warm through without overcooking.
- Finish with Feta and Basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil to add creamy tang and aromatic freshness.
- Serve: Serve the lemony orzo and shrimp warm on its own or paired with a simple green salad or roasted vegetables for a complete meal.
Notes
- Ensure shrimp is fully thawed before cooking to achieve even cooking and avoid excess moisture.
- If fresh shrimp is unavailable, frozen shrimp can be used but must be completely thawed and patted dry.
- Adjust the amount of lemon juice to your taste preference for acidity.
- This dish can be made gluten-free by substituting orzo with gluten-free pasta.
