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Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 42 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Description

A vibrant and flavorful Greek Shrimp Orzo featuring succulent shrimp, tender orzo pasta, juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese, all infused with fresh lemon juice and aromatic oregano. This dish is a perfect weeknight dinner that is quick to prepare and bursting with Mediterranean flavors.

Ingredients

Seafood and Pasta

  • 1 lb large shrimp, peeled and deveined
  • 1 cup orzo pasta

Vegetables and Aromatics

  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced

Dairy

  • 2 tablespoons butter
  • 1/2 cup crumbled feta cheese

Oils and Seasonings

  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook Orzo: Prepare the orzo pasta according to the package instructions. Once cooked, drain the orzo and set it aside for later.
  2. Heat Fat: In a large skillet, heat the olive oil and butter over medium-high heat to create a flavorful base for cooking the shrimp and vegetables.
  3. Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and red pepper flakes if using. Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Sauté Onions and Garlic: In the same skillet, add the diced red onion and sauté for 2-3 minutes until softened. Then add the minced garlic and cook for an additional minute to release its aroma.
  5. Cook Tomatoes and Olives: Stir in the halved cherry tomatoes and sliced Kalamata olives. Cook for about 2 minutes, allowing the tomatoes to soften slightly while melding the flavors.
  6. Combine with Orzo: Add the cooked orzo pasta back into the skillet, stirring to combine evenly with the sautéed vegetables and olives.
  7. Add Shrimp Back: Return the cooked shrimp to the skillet and gently toss all ingredients together to integrate the flavors without breaking the shrimp.
  8. Finish Seasoning: Drizzle the dish with fresh lemon juice and sprinkle the dried oregano. Then top with crumbled feta cheese and chopped fresh parsley for brightness and creaminess.
  9. Serve: Plate the Greek shrimp orzo warm, garnished with extra parsley if desired, and enjoy a delicious Mediterranean-inspired meal.

Notes

  • For extra heat, increase the red pepper flakes to taste or add a pinch of cayenne pepper.
  • Use gluten-free orzo if you need to make this recipe gluten-free.
  • This dish can be prepared with frozen shrimp; just ensure it’s fully thawed and patted dry before cooking.
  • Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
  • Adding a splash of white wine when sautéing onions and garlic can enhance the flavor.

Find it online: https://slsrecipes.com/greek-shrimp-orzo-with-feta-olives-and-tomatoes-recipe/