Description
This vibrant Lemony Orzo with Shrimp and Feta is a perfect weeknight dinner that’s fresh, flavorful, and easy to prepare. Tender shrimp are seared and combined with orzo pasta cooked in a zesty lemon-infused chicken broth, then finished with juicy tomatoes, creamy feta cheese, and fragrant fresh basil. With bright citrus notes and a satisfying blend of textures, this dish is a delightful Mediterranean-inspired meal that can be served on its own or alongside a fresh green salad or roasted vegetables.
Ingredients
Seafood
- 1 pound raw shrimp, 20 – 30 count (peeled and deveined; if frozen, fully-thawed)
Produce & 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 cup)
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
- ¼ cup thinly sliced fresh basil
Pantry & Dairy
- 1 tablespoon olive oil (plus additional as needed)
- Kosher salt and freshly ground black pepper
- 1 cup orzo (uncooked)
- 2¼ cups low-sodium chicken broth
- ½ cup crumbled feta cheese
Instructions
- Prepare the shrimp: Place your fully-thawed shrimp in a colander to drain off any liquid and pat them dry thoroughly with paper towels. Set them aside to keep dry for better searing.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the shrimp in an even layer, season lightly with kosher salt and freshly ground black pepper, and cook for 1 to 2 minutes per side, just until the shrimp turn pink and opaque. Transfer the shrimp to a plate, leaving any flavorful juices in the skillet, and cover loosely with foil to keep warm.
- Sauté aromatics: Reduce the heat to medium. Add the chopped onion along with 1 to 2 teaspoons additional olive oil if needed. Cook for 3 to 4 minutes, stirring occasionally, until the onions soften and become translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant but not browned.
- Toast the orzo: Stir in the uncooked orzo and cook for approximately 30 seconds, stirring constantly, to lightly toast the pasta and enhance its nutty flavor.
- Simmer the orzo: Add the diced tomatoes, pour in the low-sodium chicken broth, and stir in the lemon zest. Increase the heat as needed to bring the mixture to a gentle simmer. Once simmering, reduce heat to medium-low, cover the skillet, and cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
- Add lemon and rewarm shrimp: Remove the skillet from heat and stir in 1 tablespoon of fresh lemon juice. Return the cooked shrimp to the pan and gently fold to warm them through without overcooking.
- Incorporate feta and basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil, allowing the cheese to soften slightly and the flavors to meld.
- Serve: Serve the lemony orzo with shrimp warm. It pairs excellently with a simple green salad or roasted vegetables for a complete meal.
Notes
- Ensure shrimp are fully thawed and patted dry to achieve a good sear and avoid steaming.
- If fresh basil is unavailable, substitute with fresh parsley or oregano for a different herbaceous note.
- Use low-sodium chicken broth to control salt level; adjust seasoning at the end to taste.
- For a vegetarian variation, omit shrimp and substitute chicken broth with vegetable broth; add sautéed mushrooms or chickpeas for protein.
