Lemon Feta Orzo with Shrimp (Printable)

Tender shrimp, zesty lemon, and creamy feta tossed with delicate orzo for a vibrant Mediterranean-inspired meal ready in 30 minutes.

# 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain thoroughly, drizzle with 1 tablespoon olive oil to prevent sticking, and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
03 - Season shrimp with salt, black pepper, and red pepper flakes. Add to the hot skillet and cook for 2–3 minutes per side until pink and opaque throughout. Remove shrimp and set aside on a plate.
04 - In the same skillet, add halved cherry tomatoes and sauté for 2 minutes until just softened. Add chopped spinach, lemon zest, and lemon juice. Stir until spinach wilts, about 1 minute.
05 - Return cooked orzo and shrimp to the skillet. Toss everything gently to combine and heat through for 1–2 minutes. Remove from heat, sprinkle with crumbled feta and chopped parsley, toss once more, and serve immediately.

# Expert Hacks:

01 -
  • The shrimp stay impossibly tender because they cook quickly and get pulled out before they turn rubbery
  • Everything happens in one skillet, so the pasta absorbs all those garlicky, lemony juices instead of getting rinsed away
  • It transforms simple ingredients into something that feels like a restaurant took over your kitchen for the night
02 -
  • The shrimp will continue cooking in the residual heat, so pull them from the pan the second they turn pink throughout
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge, so let them sit out for 15 minutes before cooking
  • Salted pasta water is your only chance to season the orzo itself, so make it taste like the ocean
03 -
  • Use a microplane or fine grater for the lemon zest to avoid the bitter white pith
  • Room temperature ingredients cook more evenly, so take the shrimp out of the fridge 15 minutes before starting
  • Whole wheat orzo adds nuttiness and fiber, though it may need an extra minute of cooking time

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