Lemon Feta Orzo Shrimp (Printable version)
Bright Mediterranean orzo with shrimp, feta, lemon, spinach and tomatoes—ready in 30 minutes.
# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 8 oz orzo pasta
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Seasonings & Cheese
08 - Zest and juice of 1 lemon
09 - 3.5 oz feta cheese, crumbled
10 - 1 tsp dried oregano
11 - ¼ tsp crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and finely chopped red onion. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Add shrimp to the skillet and season with salt, black pepper, dried oregano, and crushed red pepper flakes. Cook 2 to 3 minutes per side until shrimp turn pink and become opaque throughout.
04 - Stir in the halved cherry tomatoes and cook for approximately 2 minutes until they just begin to soften and release their juices.
05 - Add the drained orzo and baby spinach to the skillet. Toss everything together until the spinach wilts and the pasta is evenly coated.
06 - Remove the skillet from heat. Add lemon zest, lemon juice, and crumbled feta cheese. Toss gently to combine without breaking up the feta too much.
07 - Transfer to serving plates or bowls. Garnish with freshly chopped parsley and lemon wedges. Serve immediately while hot.
# Expert tips:
01 -
- Everything cooks in one skillet, which means you get a full Mediterranean dinner with almost no cleanup.
- The lemon and feta combination creates a creamy, tangy sauce without needing any actual cream.
02 -
- Overcooking the shrimp is the most common mistake here, and they go from perfect to rubbery in under a minute, so pull them off heat as soon as they are opaque.
- Adding the feta off the heat rather than on it keeps those soft creamy curds intact instead of melting into a homogeneous sauce.
03 -
- Toss the hot drained orzo with a drizzle of olive oil immediately so it does not clump together while waiting to join the skillet.
- Taste the feta before seasoning the dish because some feta is quite salty and you may need less added salt than you think.