Lemon Feta Orzo Shrimp (Printable Version)
Zesty Mediterranean orzo with shrimp, feta, lemon, spinach and cherry tomatoes—quick, bright, and weeknight-friendly.
# 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain well and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red onion, sautéing for 2 to 3 minutes until softened and fragrant.
03 - Add shrimp to the skillet and season with salt, black pepper, dried oregano, and red pepper flakes. Cook 2 to 3 minutes per side until shrimp turn pink and become opaque throughout.
04 - Stir in halved cherry tomatoes and cook for approximately 2 minutes until they 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, about 1 to 2 minutes.
06 - Remove the skillet from heat. Stir in lemon zest, fresh lemon juice, and crumbled feta cheese. Toss gently to evenly coat all ingredients without breaking up the feta.
07 - Plate immediately while hot. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Quick Tips:
01 -
- It pulls together fast enough for a weeknight but tastes like you spent all afternoon.
- The lemon and feta combination makes every bite feel bright without being heavy.
02 -
- Overcooking the shrimp is the fastest way to ruin this, so pull them from the heat the second they are opaque.
- Adding the feta off the heat keeps those creamy pockets intact instead of turning grainy.
03 -
- Dry your shrimp thoroughly with paper towels before cooking for the best sear and texture.
- Reserve a quarter cup of the orzo cooking water to loosen the dish if it gets too thick at the end.