Description
This Greek Shrimp with Orzo and Feta recipe is a vibrant, savory one-pan dish combining tender shrimp, flavorful orzo pasta, and Mediterranean staples like sun-dried tomatoes, Kalamata olives, and creamy feta cheese. Enhanced with garlic, Italian seasoning, and a touch of smoked paprika, this dish is finished with fresh lime juice and herbs for a bright, refreshing flavor perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large raw shrimp, peeled, deveined, tails removed
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Pasta and Vegetables
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 1 cup cherry tomatoes, halved
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata or black olives, pitted and halved
Finishing Touches
- Juice of 1 lime or lemon
- 1/3 cup feta cheese, crumbled
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Cook Orzo: In a medium saucepan, bring chicken broth or water to a boil. Add the orzo and simmer until tender, about 10 minutes, stirring occasionally. Add more liquid as needed to prevent sticking. Once cooked, drain if necessary and set aside.
- Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes. Sauté for about 30 seconds to release the aromas. Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Combine Ingredients: In the same skillet, add cherry tomatoes, sun-dried tomatoes, and Kalamata olives. Stir frequently to warm and soften the tomatoes, about 3-4 minutes. Return the cooked orzo and shrimp to the skillet and gently toss all ingredients together to combine and heat through.
- Finish and Garnish: Remove the skillet from heat. Drizzle the dish with fresh lime or lemon juice, crumble feta cheese over the top, and sprinkle with chopped fresh basil or parsley. Serve immediately while warm.
Notes
- For a vegetarian version, omit the shrimp and add sautéed mushrooms or chickpeas.
- Use low-sodium chicken broth to control the salt level.
- If sun-dried tomatoes are oil-packed, drain them well for best texture.
- Adjust red pepper flakes to taste for preferred spiciness.
- Leftovers keep well in the refrigerator for 2-3 days and can be gently reheated.
