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Greek Shrimp with Orzo and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 39 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Description

A vibrant and flavorful Greek-inspired dish featuring tender shrimp sautéed with aromatic spices, combined with perfectly cooked orzo pasta, juicy cherry and sun-dried tomatoes, briny olives, and creamy feta cheese. Finished with fresh herbs and a citrusy touch, this 30-minute recipe brings Mediterranean tastes to your table in a quick and satisfying meal.

Ingredients

Shrimp and Seasoning

  • 1 pound large raw shrimp, peeled, deveined, tails removed
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil

Pasta and Vegetables

  • 1 cup orzo pasta
  • 1 3/4 cups chicken broth or water
  • 1 cup cherry tomatoes, halved
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/3 cup Kalamata or black olives, pitted and sliced

Finishing Touches

  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon fresh lime or lemon juice
  • 2 tablespoons fresh herbs (basil or parsley), chopped

Instructions

  1. Cook Orzo: In a medium saucepan, bring chicken broth or water to a boil. Add orzo and simmer until tender, about 10 minutes, stirring occasionally to prevent sticking. Add a little more liquid if necessary to cook the pasta fully and keep it from drying out. Drain any excess liquid if needed.
  2. Sear the Shrimp: While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Sauté the spices and garlic for about 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are opaque. Remove shrimp from the skillet and set aside.
  3. Combine Ingredients: In the same skillet, add cherry tomatoes, sun-dried tomatoes, and olives. Stir and cook for 2-3 minutes until the tomatoes soften slightly and the mixture is heated through. Return the cooked orzo and shrimp to the pan and toss everything together to combine and warm evenly.
  4. Finish and Garnish: Remove skillet from heat. Drizzle the dish with fresh lime or lemon juice for brightness. Sprinkle crumbled feta cheese over the top and garnish with chopped fresh basil or parsley. Serve immediately while warm.

Notes

  • You can substitute chicken broth with vegetable broth or water for a lighter version.
  • Adjust red pepper flakes to your preferred spice level or omit if you want it mild.
  • For a vegetarian adaptation, substitute shrimp with sautéed mushrooms or chickpeas and use vegetable broth.
  • Leftovers keep well refrigerated for up to 2 days. Reheat gently to avoid overcooking shrimp.
  • If fresh herbs are unavailable, dried basil or parsley can be used but add at the end to preserve their flavor.

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