Lemon Feta Orzo Shrimp (Printable Format)
Tender shrimp, zesty lemon, creamy feta, and delicate orzo pasta create this vibrant Mediterranean-inspired dish.
# What You 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 Steps:
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. Add chopped spinach, lemon zest, and lemon juice to the skillet. Stir until the spinach is wilted.
05 - Add the cooked orzo and shrimp back to the skillet. Toss everything gently to combine and heat through, about 1–2 minutes. Remove from heat. Sprinkle with crumbled feta and chopped parsley. Toss gently and serve immediately.
# Expert Suggestions:
01 -
- Everything happens in one skillet, making cleanup almost nonexistent
- The combination of creamy feta and zesty lemon creates restaurant level flavors in under thirty minutes
02 -
- Overcooked shrimp becomes rubbery and sad, so pull them from the heat the moment they turn pink
- Reserve some pasta water before draining, a splash can rescue a dry dish in seconds
03 -
- Pat your shrimp completely dry before seasoning them, this ensures they develop a nice sear instead of steaming in their own moisture
- Room temperature ingredients cook more evenly, so take everything out of the fridge about fifteen minutes before you start