Lemon Feta Orzo Shrimp (Print Version)
Orzo tossed with lemon, feta, spinach and seared shrimp for a bright, quick Mediterranean-inspired weeknight meal.
# What You'll Need:
→ Protein & Dairy
01 - 1 lb large shrimp, peeled and deveined
02 - 4 oz feta cheese, crumbled
→ Pasta
03 - 12 oz orzo pasta
→ Vegetables & Aromatics
04 - 2 cups baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
06 - 3 garlic cloves, minced
07 - 1 lemon, zested and juiced
08 - 2 tbsp fresh parsley, chopped
→ Pantry & Seasoning
09 - 2 tbsp olive oil
10 - 1/2 tsp dried oregano
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions until al dente. Drain through a strainer, reserving 1/2 cup of the starchy pasta water. Set aside.
02 - While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and dried oregano. Sear for 2 to 3 minutes per side until they turn pink and become opaque. Transfer the shrimp to a plate and set aside.
03 - In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add the halved cherry tomatoes to the skillet and cook for 2 to 3 minutes, stirring occasionally, until they soften and begin to release their juices.
05 - Stir the chopped baby spinach into the skillet and cook for approximately 1 minute, just until wilted and bright green.
06 - Add the drained orzo to the skillet along with the lemon zest, lemon juice, half of the crumbled feta, and the reserved pasta water. Toss everything together until well combined and creamy.
07 - Return the seared shrimp to the skillet and gently toss to incorporate. Serve warm, garnished with the remaining feta and freshly chopped parsley.
# Expert Tips:
01 -
- The creamy, tangy sauce comes together from just pasta water, feta, and lemon, no heavy cream needed.
- It reads as fancy but comes together in about half an hour on a single weeknight.
02 -
- Reserve that pasta water before you drain because without it the sauce stays dry and the feta clumps instead of turning creamy.
- Do not walk away from the garlic because thirty seconds of attention is the difference between golden and bitter.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- Crumble the feta in different sizes because large pieces stay cool and tangy while small ones melt into the sauce, giving you both textures in every bite.