Lemon Feta Orzo Shrimp
A delightful dish that combines warm shrimp, creamy feta, and zesty lemon, perfect for busy weeknights or a relaxed family dinner.
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.
Notes
Serve with a mixed green salad or crusty bread. Feel free to adjust flavors to your liking. Store leftovers in an airtight container for up to three days or freeze for up to a month.