Description
This vibrant Orzo with Shrimp and Feta recipe is a flavorful one-pot Mediterranean-inspired dish featuring succulent shrimp, tender orzo pasta, tangy feta cheese, and briny black olives, all brightened with fresh lemon zest and juice. Perfect for a quick and satisfying weeknight dinner, it combines simple ingredients and bold flavors for a wholesome 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)
Main Dish
- 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
- 1/2 cup oil-cured black olives (pitted, rinsed, and chopped)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup feta (crumbled)
- 1/2 cup flat-leaf Italian parsley (minced)
- Salt and pepper (to taste)
Instructions
- Marinate Shrimp: In a large bowl, combine the shrimp with baking soda, crushed hot red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons of the olive oil. Toss well and let it marinate for about 10 minutes to enhance flavor and texture.
- Sauté Aromatics: Heat the remaining 2 tablespoons of olive oil and 4 tablespoons extra virgin olive oil in a large skillet or pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Cook Orzo: Add the orzo to the skillet and stir to coat it in the oil and aromatics. Pour in the low-sodium chicken stock, bring it to a boil, then reduce heat to a simmer. Cook for about 10-12 minutes or until the orzo is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking.
- Cook Shrimp: Meanwhile, in a separate pan or after the orzo is nearly done, add the marinated shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Alternatively, you can add the shrimp to the orzo during the last 5 minutes of cooking to allow it to cook with the pasta and absorb flavors.
- Combine Ingredients: Stir the cooked shrimp into the orzo mixture. Add the chopped oil-cured black olives, lemon zest, lemon juice, and crumbled feta. Mix gently to combine and heat through for 1-2 minutes.
- Finish and Serve: Remove the skillet from heat, sprinkle the minced flat-leaf Italian parsley over the top, and season with salt and pepper to taste. Serve warm as a hearty, flavorful main dish.
Notes
- This dish is best served fresh but can be refrigerated for up to 2 days.
- For a vegetarian version, omit shrimp and increase the amount of olives and feta or add roasted vegetables.
- Use low-sodium chicken stock to control sodium levels and enhance freshness.
- You can substitute shrimp with chicken or scallops if preferred.
- Ensure shrimp is cooked just until opaque to maintain tenderness and avoid rubbery texture.
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: 26.8 g
- Trans Fat: 0 g
- Carbohydrates: 40.8 g
- Fiber: 2.1 g
- Protein: 49.7 g
- Cholesterol: 380 mg
