Lemon Feta Orzo Shrimp is a delightful dish that perfectly balances fresh flavors and cozy comfort. The warm shrimp, creamy feta, and zesty lemon create a lovely combination that’s both satisfying and bright. It’s a great meal for busy weeknights or a relaxed family dinner.
Why You Will Love This Lemon Feta Orzo Shrimp
This dish is incredibly easy to make, which is perfect for beginners or anyone short on time. It’s packed with flavor, making it a hit with both kids and adults. Along with simple ingredients, you can throw it together in about 30 minutes. Plus, it’s a one-pan meal that minimizes cleanup!
How to Make Lemon Feta Orzo Shrimp
Cooking this dish is straightforward. You’ll start with boiling the orzo, then sauté the shrimp until they’re perfectly pink. After that, you mix everything together in one skillet, ensuring all the flavors meld beautifully. It’s as easy as that!
What You Need
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 2 cups cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and sliced
Step-by-Step
- Cook the orzo pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté the garlic for about 1 minute, until fragrant.
- Stir in the lemon zest, lemon juice, salt, and black pepper.
- Add the cooked orzo, shrimp, parsley, feta cheese, cherry tomatoes, and kalamata olives to the skillet. Toss everything together until well combined and heated through.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with additional parsley and feta cheese, if desired.
How to Serve Lemon Feta Orzo Shrimp
This dish shines on its own but pairs nicely with a simple mixed green salad or crusty bread on the side. You can also top it with extra feta and parsley to give it some additional flair. It’s a fantastic choice for family dinners or casual gatherings.
How to Store Lemon Feta Orzo Shrimp
To keep leftovers fresh, store them in an airtight container in the fridge for up to three days. If you’d like to keep it longer, consider freezing the dish, but use it within a month for best flavor. Reheat in the microwave or on the stove until warmed through.
Recipe Tips
- Don’t overcook the shrimp; they should be just pink and tender.
- Feel free to adjust the lemon juice for a more zesty flavor or tone it down for smaller taste buds.
- Using frozen shrimp? Just make sure they are fully thawed and patted dry before cooking.
- Swap out orzo for your favorite pasta shape if needed.
- Add spinach or arugula for extra greens.
Variations & Swaps
- You can substitute shrimp with scallops or cooked chicken for a different protein.
- Add some red pepper flakes for a bit of heat.
- Swap out feta cheese with goat cheese for a creamier texture.
- For a vegetarian version, simply skip the shrimp and double the veggies.
- Toss in some artichoke hearts for an added flavor twist.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the orzo and cook the shrimp ahead of time. Combine everything just before serving to keep the flavors fresh. However, it’s best enjoyed fresh for the best texture.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container. Just remember to consume within a month for optimal taste. Thaw in the refrigerator overnight before reheating.
How do I reheat this dish?
Reheat in the microwave or on the stovetop over low heat, stirring gently to prevent sticking. You may want to add a splash of water or olive oil to help with moisture.
What can I substitute for feta cheese?
If you don’t have feta, goat cheese is a great alternative. Cream cheese could also work if you want a richer texture, though it will change the flavor somewhat.
How do I avoid overcooking the shrimp?
Keep a close eye on the shrimp as they cook. They only need 2-3 minutes per side. Once they turn pink and opaque, they are done!
Lemon Feta Orzo Shrimp
Ingredients
Pasta
- 1 cup orzo pasta Cook according to package instructions.
Proteins
- 1 pound large shrimp, peeled and deveined Ensure shrimp are thawed and patted dry if using frozen.
Vegetables & Seasonings
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice Adjust to taste for more or less zestiness.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped For garnish and flavor.
- 2 cups cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and sliced
Cheese
- 1/2 cup crumbled feta cheese Can substitute with goat cheese if desired.
Oil
- 2 tablespoons olive oil, divided One tablespoon for shrimp, one for sautéing garlic.
Instructions
Preparation
- Cook the orzo pasta according to package instructions until al dente, then drain and set aside.
Cooking Shrimp
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside.
Combining Ingredients
- In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté the garlic for about 1 minute until fragrant.
- Stir in the lemon zest, lemon juice, salt, and black pepper.
- Add the cooked orzo, shrimp, parsley, feta cheese, cherry tomatoes, and kalamata olives to the skillet. Toss everything together until well combined and heated through.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with additional parsley and feta cheese if desired.
