Description
Lemony Orzo with Shrimp and Feta is a bright and flavorful Mediterranean-inspired dish featuring tender shrimp, aromatic lemon, sweet tomatoes, and creamy feta cheese combined with perfectly cooked orzo pasta. This quick and easy skillet meal is perfect for a healthy weeknight dinner packed with fresh ingredients and vibrant tastes.
Ingredients
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 to taste
Vegetables and Aromatics
- ⅓ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic (minced)
- 2 medium Roma tomatoes (diced, about 1 to 1 ¼ cups)
Pasta and Liquids
- 1 cup orzo (uncooked)
- 2¼ cups low-sodium chicken broth
Flavorings and Toppings
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare Shrimp: Place your fully-thawed shrimp in a colander to drain any excess liquid and pat dry with paper towels. Set aside to ensure they cook properly without steaming.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add shrimp in an even layer, season lightly with salt and pepper, and cook for 1 to 2 minutes per side until pink and opaque. Transfer shrimp to a plate and cover loosely with foil, leaving any flavorful juices in the skillet.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion to the skillet with 1 to 2 teaspoons extra olive oil if needed. Cook for 3 to 4 minutes, stirring occasionally until onions are softened and translucent. Add minced garlic and cook for about 30 seconds until fragrant, taking care not to burn.
- Toast Orzo: Stir in the orzo and cook for about 30 seconds, stirring constantly to lightly toast the pasta and enhance its flavor.
- Add Tomatoes and Broth: Mix in diced tomatoes, pour in the chicken broth, and add lemon zest. Increase heat as needed to bring the mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most liquid is absorbed.
- Finish with Lemon and Shrimp: Remove skillet from heat and stir in 1 tablespoon lemon juice. Add the cooked shrimp back to the skillet and fold gently to warm through evenly without overcooking.
- Add Feta and Basil: Just before serving, fold in crumbled feta cheese and thinly sliced fresh basil leaves to infuse the dish with creamy and herbaceous notes.
- Serve: Serve the lemony orzo with shrimp warm, either as a stand-alone meal or alongside a simple green salad or roasted vegetables for a complete dinner.
Notes
- Ensure shrimp are fully thawed and patted dry to avoid excess liquid that can dilute flavors.
- If using frozen shrimp, thaw overnight in the fridge or quickly in cold water.
- Adjust lemon juice to your taste preference for more or less tanginess.
- Low-sodium chicken broth is recommended to control salt levels; adjust seasoning at the end.
- This dish can be made gluten-free by substituting orzo with gluten-free pasta or quinoa.
