Description
Lemony Orzo with Shrimp and Feta is a vibrant, Mediterranean-inspired dish featuring succulent shrimp sautéed to perfection, combined with tender orzo pasta cooked in a flavorful broth infused with fresh lemon zest and juice. Enhanced with juicy tomatoes, aromatic garlic and onion, and finished with creamy feta cheese and fragrant basil, this quick and easy one-pan meal delivers a perfect balance of bright, fresh flavors and satisfying textures in just 35 minutes.
Ingredients
Scale
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)
Broth and Seasonings
- 2¼ cups low-sodium chicken broth
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
Garnish
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare shrimp: Place your fully-thawed shrimp in a colander to drain off any excess liquid and pat them dry with paper towels. Set aside to keep shrimp dry for even cooking.
- Sauté shrimp: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the shrimp in a single layer, seasoning lightly with kosher salt and freshly ground black pepper. Cook each side for 1 to 2 minutes until the shrimp turn pink and opaque. Transfer cooked shrimp to a plate, leaving the juices in the skillet and cover loosely with foil to keep warm.
- Cook onion and garlic: Reduce heat to medium. If needed, add 1 to 2 teaspoons more olive oil to the skillet. Add finely chopped onion and cook for 3 to 4 minutes, stirring frequently, until softened and translucent. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
- Toast orzo: Stir in the uncooked orzo and cook for about 30 seconds while stirring constantly to lightly toast the pasta, enhancing its flavor.
- Simmer orzo: Add the diced tomatoes, 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 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 skillet from heat. Stir in 1 tablespoon of fresh lemon juice to brighten the flavors. Return the cooked shrimp to the pan and gently fold them in to warm through without overcooking.
- Add feta and basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil for creamy texture and herbal aroma.
- Serve: Serve the dish warm as a satisfying main course. It pairs well with a simple green salad or roasted vegetables for a complete meal.
Notes
- For best results, use fully thawed shrimp and pat dry to avoid excess moisture that may impede searing.
- Adjust lemon juice according to your taste preference for acidity.
- Low-sodium chicken broth allows better control of saltiness; adjust seasoning at the end if needed.
- This dish can be made gluten-free by substituting orzo with gluten-free pasta.
