Lemon Feta Orzo Shrimp (Printable version)
Tender shrimp, zesty lemon, and creamy feta tossed with delicate orzo pasta for a vibrant Mediterranean meal.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
03 - Salt for pasta water
→ Shrimp
04 - 1 pound large shrimp, peeled and deveined
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables & Aromatics
10 - 1 cup cherry tomatoes, halved
11 - 2 cups baby spinach, roughly chopped
12 - Zest and juice of 1 large lemon
13 - 2 tablespoons fresh parsley, chopped
→ Cheese
14 - 3/4 cup feta cheese, crumbled
# Directions:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, drizzle with 1 tablespoon olive oil, and set aside.
02 - While the orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
03 - Add shrimp to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 2–3 minutes per side, or until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
04 - In the same skillet, add cherry tomatoes and sauté for 2 minutes until just softened.
05 - Add chopped spinach, lemon zest, and lemon juice to the skillet. Stir until the spinach is wilted.
06 - Add the cooked orzo and shrimp back to the skillet. Toss everything gently to combine and heat through, about 1–2 minutes.
07 - Remove from heat. Sprinkle with crumbled feta and chopped parsley. Toss gently and serve immediately.
# Expert advice:
01 -
- Everything comes together in under 30 minutes but tastes like you spent all afternoon cooking
- The feta melts into warm pockets of creaminess while the lemon keeps every bite bright and fresh
02 -
- Overcooked shrimp becomes rubbery and sad, so pull them from the heat the moment they turn pink
- The feta will soften but should not completely melt, creating those perfect creamy pockets throughout the dish
03 -
- Grate your lemon zest before you squeeze the juice, or you will be fighting to get any zest off a squeezed lemon
- Reserve a splash of pasta water before draining in case you need to loosen the sauce at the end