Description
Orzo with Shrimp and Feta is a flavorful and easy one-pot meal featuring tender shrimp, creamy feta, and briny olives combined with al dente orzo, infused with garlic, onion, and bright lemon zest and juice. This Mediterranean-inspired dish is perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Scale
Shrimp Marinade
- 1 1/2 pounds shrimp (u26 or larger)
- 1/2 teaspoon baking soda
- 1 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon salt
- 4 tablespoons olive oil (divided)
Main Ingredients
- 4 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- 1 1/2 cups orzo
- 3 1/2 cups low-sodium chicken stock
- 1/2 cup oil-cured black olives (pitted, rinsed, and chopped)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup feta (crumbled)
- 1/2 cup flat-leaf Italian parsley (minced)
- Salt and pepper (to taste)
Instructions
- Marinate the Shrimp: In a bowl, combine the shrimp with baking soda, crushed hot red pepper flakes, salt, and 2 tablespoons of olive oil. Toss to coat evenly and let it sit while you prepare the other ingredients, allowing the shrimp to tenderize and absorb the spices.
- Sauté Aromatics: Heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
- Cook the Orzo: Add the orzo to the skillet with the aromatics and toast it lightly for 1-2 minutes, stirring constantly to coat the orzo with oil and develop a nutty aroma.
- Add Stock and Simmer: Pour in the low-sodium chicken stock and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for about 10-12 minutes or until the orzo is tender but still has a slight bite and most of the stock has been absorbed.
- Cook the Shrimp: Push the orzo mixture to one side of the skillet. Add the remaining 2 tablespoons olive oil to the empty side and add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through.
- Combine and Finish: Mix the cooked shrimp into the orzo. Stir in the chopped olives, lemon zest, lemon juice, crumbled feta, and minced parsley. Adjust seasoning with salt and pepper to taste, then remove from heat.
- Serve: Spoon the orzo, shrimp, and feta mixture onto plates or a serving dish. Garnish with extra parsley or lemon zest if desired. Serve warm for a bright, satisfying Mediterranean meal.
Notes
- This dish is a simple but delicious one-pot meal combining olives, feta, and succulent shrimp with orzo and fresh lemon zest and juice.
- It is perfect for quick weeknight dinners due to its short prep and cook time.
- Use oil-cured black olives for optimal flavor and small diced pieces to distribute the salty taste evenly.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Leftovers can be refrigerated and gently reheated, though the orzo may absorb more liquid and thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 707
- Sugar: 4.4 g
- Sodium: 1407 mg
- Fat: 38 g
- Saturated Fat: 8.2 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 40.8 g
- Fiber: 2.1 g
- Protein: 49.7 g
- Cholesterol: 380 mg
