Greek Shrimp with Orzo and Feta

Description

Greek Shrimp with Orzo and Feta is a bright, Mediterranean-inspired dish combining juicy shrimp, tender orzo pasta, tangy feta cheese, and fresh herbs in a garlicky tomato sauce. It’s a one-pan meal bursting with flavor, perfect for weeknight dinners or casual entertaining.

Ingredients for Greek Shrimp with Orzo and Feta

• 1 lb (450g) large shrimp, peeled and deveined

• 1 cup orzo pasta

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 small red onion, finely chopped

• 1 can (14 oz) diced tomatoes (or 2 cups fresh tomatoes)

• ½ tsp red pepper flakes (optional)

• 1 tsp dried oregano

• ½ tsp salt, or to taste

• ¼ tsp black pepper

• ½ cup crumbled feta cheese

• ¼ cup chopped fresh parsley or dill

• Juice of ½ lemon

• 1½ cups low-sodium chicken or vegetable broth

• Lemon wedges, for serving

Instructions

1. Cook the orzo: In a pot of salted boiling water, cook orzo until al dente (about 7–8 minutes). Drain and set aside.

2. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add red onion and cook for 2–3 minutes until softened. Stir in garlic and red pepper flakes (if using), cooking for another 30 seconds.

3. Simmer the sauce: Add the diced tomatoes, oregano, salt, and pepper. Let simmer for 5 minutes, stirring occasionally.

4. Cook shrimp: Add shrimp to the tomato mixture. Cook for 3–4 minutes, turning halfway through, until shrimp are pink and opaque.

5. Combine orzo: Stir the cooked orzo into the shrimp mixture along with broth. Let simmer on low for 3 minutes to absorb flavor and slightly thicken.

6. Finish with feta & herbs: Remove from heat. Stir in lemon juice, sprinkle feta cheese, and garnish with fresh herbs.

7. Serve: Serve warm with lemon wedges and crusty bread if desired.

Notes

• You can substitute shrimp with scallops or grilled chicken.

• Fresh tomatoes can replace canned if in season.

• Feta can be swapped with goat cheese for a tangier twist.

• Use whole wheat orzo for added fiber.

Tips

• Don’t overcook the shrimp — once they curl and turn pink, they’re done.

• Toast the orzo in olive oil before boiling for a nuttier flavor.

• Add spinach or chopped kale in the last few minutes for extra greens.

• Leftovers reheat well for lunch the next day.

Servings

• Serves 4

Nutritional Info (Per Serving – Approximate)

• Calories: 410

• Protein: 28g

• Carbohydrates: 36g

• Fat: 18g

• Fiber: 3g

• Sugar: 5g

• Sodium: 580mg

Benefits

• High in protein: Great source from shrimp and feta.

• Mediterranean diet: Heart-healthy olive oil, tomatoes, and herbs.

• Quick & easy: Cooks in under 30 minutes.

• One-pan meal: Less cleanup and balanced nutrition.

Q&A

Q: Can I make this dish ahead of time?
A: Yes, but for best texture, store the orzo and shrimp mixture separately and reheat gently to avoid overcooking.

Q: Is this dish gluten-free?
A: No, orzo is a wheat-based pasta. Use gluten-free orzo or rice as an alternative.

Q: Can I freeze leftovers?
A: It’s best enjoyed fresh, but you can freeze it. Thaw and reheat gently to preserve shrimp texture.

Q: What wine pairs well with this?
A: A crisp white like Sauvignon Blanc or Pinot Grigio complements the lemony shrimp and feta.