Description
This vibrant and flavorful Lemony Orzo with Shrimp and Feta is a quick and easy one-pan meal perfect for weeknights. Tender shrimp are seared to perfection and combined with orzo pasta simmered in zesty lemon broth, fresh tomatoes, and aromatic herbs. Finished with creamy crumbled feta and fresh basil, this Mediterranean-inspired dish offers a delightful balance of bright citrus, savory seafood, and creamy cheese. Ready in just 35 minutes and serving four, it’s a fresh take on comfort food that’s both satisfying and elegant.
Ingredients
Scale
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
- â…“ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic, minced
- 2 medium Roma tomatoes, diced (about 1 to 1¼ cups)
Grains and Liquids
- 1 cup orzo (uncooked)
- 2¼ cups low-sodium chicken broth
Flavorings and Garnishes
- 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 and drain off any excess liquid. Pat the shrimp dry with paper towels and set aside to ensure they sear properly.
- Sear Shrimp: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add shrimp in an even layer, seasoning lightly with salt and pepper. Cook shrimp for 1 to 2 minutes per side until they turn pink and opaque. Remove shrimp from skillet, leaving juices behind, transfer to a plate, and cover loosely with foil to keep warm.
- Sauté Aromatics: Reduce heat to medium and add chopped onion to the skillet. Add 1 to 2 teaspoons more olive oil if the skillet looks dry. Cook onions, stirring occasionally, for 3 to 4 minutes until softened and translucent. Add minced garlic and cook for about 30 seconds until fragrant, careful not to burn.
- Toast Orzo: Stir in the uncooked orzo and cook for about 30 seconds while stirring constantly to lightly toast the pasta and enhance flavor.
- Simmer Orzo: Add diced tomatoes, then pour in the low-sodium chicken broth and add the lemon zest. Increase heat as needed to bring the mixture to a gentle simmer. Reduce heat to medium-low, cover skillet, and let simmer 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 skillet from heat, stir in 1 tablespoon of fresh lemon juice, then gently fold the cooked shrimp back into the orzo to warm through without overcooking.
- Add Feta and Basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil to add creaminess and herbal brightness.
- Serve: Serve the dish warm on its own or alongside a simple green salad or roasted vegetables for a complete meal.
Notes
- Ensure shrimp are fully thawed and patted dry before cooking to achieve a good sear and prevent excess moisture.
- Use low-sodium chicken broth to control saltiness and complement the fresh flavors.
- Adjust lemon juice quantity based on your preference for tartness.
- This dish can be made gluten-free by substituting orzo with gluten-free pasta.
- Leftovers keep well refrigerated for up to 2 days and can be gently reheated on the stovetop.
