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
Scale
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.
