If you’re craving a dish that’s vibrant, fresh, and bursting with Mediterranean flavors, you are going to adore this Lemony Orzo with Shrimp and Feta Recipe. It’s a stunning combination of tender shrimp, juicy tomatoes, tangy feta, and bright lemon notes that come together quickly for a dish that feels both comforting and delightfully light. Whether you’re looking for a weekday dinner that impresses or a weekend treat to savor, this recipe ticks all the boxes for flavor, ease, and a beautiful presentation.
Ingredients You’ll Need
Getting the ingredients right for the Lemony Orzo with Shrimp and Feta Recipe is key, and luckily these are simple yet packed with flavor. Each element plays a crucial role, from the sweet onions adding a gentle bite, to the fresh lemon zest that elevates every mouthful with brightness.
- 1 pound raw shrimp (20 – 30 count, peeled and deveined): Choosing fresh or fully-thawed shrimp ensures the perfect juicy texture.
- 1 tablespoon olive oil (plus more as needed): Adds richness and helps to sauté flavors beautifully.
- Kosher salt and freshly ground black pepper: Essential for seasoning and balancing the dish.
- ⅓ cup finely chopped yellow or sweet onion: Provides a sweet, aromatic base without overpowering the dish.
- 2 to 3 cloves garlic (minced): Packs that unmistakable garlicky punch that pairs so well with shrimp.
- 1 cup orzo (uncooked): The tiny pasta that’s so perfect for soaking up all the lemony goodness.
- 2 medium Roma tomatoes (diced, about 1 to 1 ¼ cups): Adds fresh juiciness and a pop of color.
- 2¼ cups low-sodium chicken broth: Keeps the dish moist without overpowering the delicate flavors.
- Zest of 1 lemon: Delivers that essential burst of citrus aroma throughout the dish.
- 1 to 2 tablespoons fresh lemon juice (to taste): Brings the perfect balance of tang and brightness.
- ½ cup crumbled feta cheese: Adds creamy, salty decadence that’s simply irresistible.
- ¼ cup thinly sliced fresh basil: A fresh herbaceous lift to finish and elevate the overall flavor.
How to Make Lemony Orzo with Shrimp and Feta Recipe
Step 1: Prepare the Shrimp
Start by ensuring your shrimp is fully thawed if frozen. Drain off any excess liquid by placing them in a colander and give them a gentle pat dry. This step helps the shrimp sear properly without steaming, allowing them to develop a lovely color and texture.
Step 2: Cook the Shrimp
In a large, deep skillet, warm 1 tablespoon of olive oil over medium-high heat. Season your shrimp lightly with kosher salt and black pepper, then place them in a single layer in the hot skillet. Cook just 1 to 2 minutes on each side until they turn pink and opaque, making sure not to overcook. Once ready, transfer the shrimp to a plate and tent loosely with foil to keep them warm while you prepare the next steps.
Step 3: Sauté the Aromatics
Lower the heat to medium, and add your chopped onion to the skillet. If needed, drizzle in 1-2 teaspoons of olive oil to help soften the onions. Stir gently for 3 to 4 minutes until translucent and fragrant. Toss in the minced garlic and cook for another 30 seconds, just until it releases a heavenly aroma that tells you everything’s on track.
Step 4: Toast the Orzo
Next, add your uncooked orzo directly into the skillet. Stir continuously for about 30 seconds—this little toasting step adds a nutty depth to the pasta that will boost the overall flavor of your dish.
Step 5: Simmer with Tomatoes and Broth
Now, sprinkle in the diced Roma tomatoes and pour in the low-sodium chicken broth. Add the lemon zest to infuse the dish with citrusy notes right from the start. Bring the mixture to a gentle simmer, then lower the heat to medium-low and cover the skillet. Let it cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed, creating a creamy, flavorful base for your shrimp to join back in.
Step 6: Finish with Lemon and Shrimp
Remove the skillet from heat and stir in 1 tablespoon of fresh lemon juice to brighten the whole dish. Gently fold the cooked shrimp back into the pan to warm through without overcooking. This step brings all those lovely flavors together, balancing the citrus with savory seafood notes.
Step 7: Add Feta and Basil
The final flourish is folding in creamy crumbled feta and fresh basil leaves just before serving. The feta melts slightly from the warmth but keeps its crumbly texture, while the basil adds a fresh, vibrant herbal note that makes this Lemony Orzo with Shrimp and Feta Recipe truly unforgettable.
Step 8: Serve It Up
Serve your gorgeous creation warm, either on its own or alongside a crisp green salad or roasted vegetables for a complete, satisfying meal.
How to Serve Lemony Orzo with Shrimp and Feta Recipe
Garnishes
A sprinkle of additional fresh basil or a few extra crumbles of feta on top not only looks stunning but also amps up the flavor. A quick drizzle of good-quality olive oil or a few thin lemon slices can also brighten the presentation and add a touch of elegance to the plate.
Side Dishes
Consider serving this dish with simple sides that complement its fresh, lemony vibes. A crisp mixed green salad tossed in a light vinaigrette or roasted asparagus with a hint of garlic make fantastic companions that won’t overpower the delicate flavors of the orzo and shrimp.
Creative Ways to Present
For a festive twist, serve the orzo in individual hollowed-out lemon halves or small bowls garnished with edible flowers and microgreens. Alternatively, pairing it with a chilled glass of Sauvignon Blanc or crisp rosé turns it into an impressive dinner party feature that guests will be talking about for days.
Make Ahead and Storage
Storing Leftovers
This Lemony Orzo with Shrimp and Feta Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, so you’ll enjoy it just as much (if not more) the next day. Just be mindful that fresh basil is best added after reheating to keep its vibrant color and flavor.
Freezing
Freezing this dish is not ideal due to the delicate texture of shrimp and feta, which can become grainy or rubbery. If you do freeze leftovers, try to consume them within one month and be prepared for a slight difference in texture upon thawing.
Reheating
Reheat gently on the stovetop over low heat or in the microwave using short bursts to avoid overcooking the shrimp. Add a splash of chicken broth or water to loosen the texture if it’s become a bit thick. Fresh basil and a squeeze of lemon juice after reheating will revive those fresh flavors beautifully.
FAQs
Can I use frozen shrimp for the Lemony Orzo with Shrimp and Feta Recipe?
Absolutely! Just make sure the shrimp is fully thawed and well-drained before cooking to avoid excess moisture, which can affect the texture of both the shrimp and the orzo.
Is orzo the only pasta option for this recipe?
Orzo is ideal because of its small, rice-like shape that absorbs flavors well, but you could substitute with small pasta like acini di pepe or even couscous if needed.
How can I make this recipe dairy-free?
Simply omit the feta or swap it for a dairy-free cheese alternative. You might also add a handful of pine nuts for extra texture and flavor.
Can I prepare this dish ahead of time for guests?
Yes! You can cook most of it ahead and reheat gently just before serving, then add fresh basil and feta last minute to keep the flavors bright and fresh.
What wine pairs best with the Lemony Orzo with Shrimp and Feta Recipe?
A crisp, citrusy white wine like Sauvignon Blanc or a light rosé pairs beautifully with the lemon and feta, enhancing the fresh, summery notes of the dish.
Final Thoughts
There’s something incredibly satisfying about a dish that’s as quick to prepare as it is delicious, and this Lemony Orzo with Shrimp and Feta Recipe is just that. It’s the perfect way to brighten up any meal with fresh, vibrant flavors that feel effortlessly special. I can’t wait for you to try it and make it a favorite in your own kitchen.
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Lemony Orzo with Shrimp and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Lemony Orzo with Shrimp and Feta is a bright, flavorful one-pan meal that combines tender shrimp, zesty lemon, creamy feta, and fresh basil with perfectly cooked orzo pasta. Ready in just 35 minutes, this Mediterranean-inspired dish is perfect for a quick yet elegant weeknight dinner or casual entertaining.
Ingredients
Shrimp and Seasoning
- 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
Vegetables and Aromatics
- ⅓ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic (minced)
- 2 medium Roma tomatoes (diced, about 1 to 1 ¼ cups)
Main Ingredients
- 1 cup orzo (uncooked)
- 2¼ cups low-sodium chicken broth
Finishing Touches
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare the Shrimp. Place your fully-thawed shrimp in a colander to drain off any residual liquid and pat them dry thoroughly with paper towels. Set aside to keep ready for cooking.
- Cook the Shrimp. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the shrimp, seasoning lightly with kosher salt and freshly ground black pepper, spreading them in an even layer. Cook the shrimp for 1 to 2 minutes per side until they turn pink and opaque. Transfer the shrimp to a plate, leaving any cooking juices in the pan. Cover loosely with foil to keep warm.
- Sauté Onions and Garlic. Reduce the skillet heat to medium. Add the chopped onion and 1 to 2 teaspoons of additional olive oil if the pan looks dry. Cook the onion for 3 to 4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Toast the Orzo. Stir in the uncooked orzo and cook for about 30 seconds while stirring constantly to lightly toast the pasta, enhancing its nutty flavor.
- Simmer with Tomatoes and Broth. Add the diced tomatoes, pour in the low-sodium chicken broth, and add the lemon zest. Increase the heat as needed to bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and cook for 9 to 11 minutes. Stir the mixture once or twice during cooking to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
- Finish with Lemon Juice and Shrimp. Remove the skillet from the heat and stir in 1 tablespoon of fresh lemon juice. Return the cooked shrimp to the pan and gently fold them in to warm through without overcooking.
- Add Cheese and Basil. Just before serving, gently fold in the crumbled feta cheese and the thinly sliced fresh basil to add creamy texture and fresh herbal notes.
- Serve. Serve the dish warm on its own or accompanied by a simple green salad or roasted vegetables for a complete meal.
Notes
- Make sure shrimp are fully thawed and patted dry to ensure proper searing.
- Adjust lemon juice to taste to balance brightness according to preference.
- Low-sodium chicken broth keeps the dish flavorful but not overly salty.
- Fresh basil can be substituted with fresh parsley if preferred.
- For a vegetarian version, omit shrimp and use vegetable broth instead.
