Description
This vibrant Orzo with Shrimp and Feta is a flavorful one-pot dish blending succulent shrimp, tangy feta cheese, and savory olives with tender orzo pasta, all brightened by fresh lemon zest and juice. Perfect for a quick yet impressive weeknight dinner, it combines Mediterranean-inspired ingredients for a satisfying and easy-to-make meal.
Ingredients
Scale
Shrimp Marinade
- 1 1/2 pounds shrimp (u26 or larger)
- 1/2 teaspoon baking soda
- 1 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon salt
- 4 tablespoons olive oil (divided, 2 tablespoons reserved for marinade)
Orzo and Aromatics
- 4 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 1/2 cups orzo
- 3 1/2 cups low-sodium chicken stock
Additional Flavorings
- 1/2 cup oil-cured black olives, pitted, rinsed, and chopped
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup feta cheese, crumbled
- 1/2 cup flat-leaf Italian parsley, minced
- Salt and pepper, to taste
Instructions
- Marinate the Shrimp: In a medium bowl, combine shrimp with baking soda, crushed red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons olive oil. Toss well and set aside while preparing the other ingredients to tenderize and flavor the shrimp.
- Sauté Aromatics: Heat 4 tablespoons of extra virgin olive oil in a large skillet or pot over medium heat. Add the diced onion and cook until translucent and softened, about 4-5 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
- Toast the Orzo: Add the orzo to the skillet with the aromatics, stirring frequently, and cook for about 2-3 minutes to lightly toast the pasta and deepen its flavor.
- Add Stock and Simmer: Pour in the low-sodium chicken stock and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
- Cook the Shrimp: In a separate skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Combine Ingredients: Stir the cooked shrimp into the orzo along with the chopped oil-cured black olives, lemon zest, lemon juice, and crumbled feta. Mix gently to combine and warm through for 1-2 minutes.
- Finish and Serve: Remove from heat, stir in the minced flat-leaf Italian parsley, and season with salt and pepper to taste. Serve immediately, enjoying the bright and savory flavors of this delightful one-pot meal.
Notes
- This dish is excellent for quick weeknight dinners and makes a great make-ahead meal for busy days.
- Use oil-cured black olives for the best flavor and reduced bitterness.
- For a spicier kick, increase the crushed red pepper flakes according to taste.
- Leftovers keep well refrigerated for up to 2 days and reheat gently on the stovetop or microwave.
- Ensure to rinse the olives well to reduce saltiness in the finished dish.
Nutrition
- Serving Size: 1 serving
- Calories: 707 kcal
- Sugar: 4.4 g
- Sodium: 1407 mg
- Fat: 38 g
- Saturated Fat: 8.2 g
- Unsaturated Fat: 29.8 g
- Trans Fat: 0 g
- Carbohydrates: 40.8 g
- Fiber: 2.1 g
- Protein: 49.7 g
- Cholesterol: 380 mg
