Description
A bright and flavorful Lemony Orzo with Shrimp and Feta recipe that combines tender shrimp, tangy lemon, juicy tomatoes, and creamy feta cheese in a one-pan skillet meal. Ready in just 35 minutes, this Mediterranean-inspired dish is perfect for a quick weeknight dinner or a light, healthy meal.
Ingredients
Shrimp
- 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
Orzo and Vegetables
- ⅓ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic (minced)
- 1 cup orzo (uncooked)
- 2 medium Roma tomatoes (diced, about 1 to 1 ¼ cup)
- 2¼ cups low-sodium chicken broth
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
Finishing Touches
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare the shrimp: Place your fully-thawed shrimp in a colander to drain off any liquid and pat them dry with paper towels. Set aside.
- Cook the shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the shrimp to the skillet, season lightly with salt and pepper, and spread it out in an even layer. Cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate, leaving any juices behind in the skillet, and cover loosely with foil to keep warm.
- Sauté the 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, until the onion is softened and translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Toast the orzo: Stir in the orzo and cook for about 30 seconds, stirring constantly, to lightly toast the pasta and bring out its flavor.
- Simmer with tomatoes and broth: Add the diced tomatoes, pour in the low-sodium chicken broth, and add the lemon zest. Increase the heat as needed to bring the mixture to a gentle simmer. Then reduce the 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.
- Finish with lemon and shrimp: Remove the skillet from the heat and stir in 1 tablespoon of the fresh lemon juice. Add the cooked shrimp back to the pan and gently fold to warm through without overcooking the shrimp.
- Add feta and basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil for a creamy, herby finish.
- Serve: Serve the lemony shrimp and orzo warm, on its own or paired with a simple green salad or roasted vegetables for a complete meal.
Notes
- If using frozen shrimp, ensure they are fully thawed and drained well to avoid excess moisture in the dish.
- You can adjust the lemon juice quantity to your taste preference, adding more for extra tanginess.
- Low-sodium chicken broth helps control the saltiness, allowing for seasoning adjustments at the end.
- Fresh basil adds a bright herbaceous note but can be substituted with fresh parsley if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
