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
Scale
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.
