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Lemon Feta Orzo Shrimp

A vibrant Mediterranean one-pan meal featuring tender orzo, juicy seared shrimp, blistered tomatoes, and salty feta cheese, all tied together with a zesty lemon garlic dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1.5 cups dry orzo pasta
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil divided
  • 1 tbsp butter unsalted
Flavor & Mix-ins
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved or whole
  • 0.5 cup Kalamata olives pitted
  • 1 whole lemon juiced and zested
  • 4 oz feta cheese crumbled from block
  • 0.25 cup fresh parsley chopped

Equipment

  • Large Pot
  • Large Skillet or Pan
  • Chef's Knife
  • Citrus Juicer

Method
 

  1. Boil orzo in salted water until al dente (approx 8-9 mins). Reserve 1/2 cup pasta water, then drain.
  2. Season shrimp with salt, pepper, and half the garlic. Heat butter and 1 tbsp oil in a large skillet over medium-high heat.
  3. Sear shrimp for 2-3 minutes per side until pink. Remove shrimp from pan and set aside.
  4. In the same pan, add tomatoes and cook until blistered (2 mins). Add remaining garlic and cook for 30 seconds.
  5. Deglaze pan with lemon juice and a splash of pasta water. Reduce heat to low.
  6. Add cooked orzo, olives, parsley, and shrimp back to the pan. Toss to combine.
  7. Remove from heat. Top generously with crumbled feta cheese and lemon zest before serving.

Notes

Use a high-quality Greek feta for the best flavor.