Description
This easy Mediterranean dinner combines juicy shrimp, tender orzo pasta, creamy feta, and fresh herbs in a zesty lemon dressing. Perfect for feeding a crowd, it’s ready in under 40 minutes and is always a hit at gatherings.
Ingredients
- 1½ pounds large shrimp, peeled and deveined (thawed if frozen)
- 2 tablespoons olive oil (for marinating and sautéing)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon black pepper
- Zest of 1 lemon
- 12 ounces orzo pasta
- 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- ½ cup pitted Kalamata olives, halved (optional)
- 1/3 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey (or maple syrup for vegan)
- 1/2 teaspoon Dijon mustard (optional)
- 1 cup crumbled feta cheese
- Freshly cracked black pepper, to taste
- Lemon wedges, for serving
Instructions
- In a large bowl, toss shrimp with olive oil, garlic, oregano, salt, pepper, and lemon zest. Let marinate at room temperature for 10 minutes.
- Bring a large pot of salted water or broth to a boil. Add orzo and cook until al dente (about 8 minutes), stirring occasionally. Drain well, reserving 1/2 cup of the pasta cooking water.
- While orzo cooks, prep the cherry tomatoes, red onion, olives, parsley, and dill.
- In a small bowl, whisk together lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper to taste.
- Heat a large skillet over medium-high. Add marinated shrimp in a single layer and sauté 2-3 minutes on one side until pink and just opaque. Flip and cook 1-2 more minutes. Remove shrimp to a plate.
- Return drained orzo to the pot (off heat). Stir in tomatoes, red onion, olives, parsley, dill, and half the dressing. Add reserved pasta water as needed for a glossy texture.
- Gently fold in crumbled feta and sautéed shrimp. Toss with remaining dressing. Taste and adjust seasoning.
- Serve on a large platter or bowl, garnished with extra herbs, lemon wedges, and a sprinkle of feta. Serve warm or at room temperature.
Notes
Don’t overcook the shrimp—remove as soon as they turn pink and opaque. Use broth instead of water for more flavorful orzo. Add extra veggies like spinach or roasted zucchini if desired. For gluten-free, use gluten-free orzo or rice-shaped pasta. For dairy-free, use vegan feta or skip cheese and add more olives. Taste and adjust seasoning before serving. Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1½ cups
- Calories: 420
- Sugar: 4
- Sodium: 900
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 3
- Protein: 28
Keywords: lemon feta orzo shrimp, Mediterranean shrimp pasta, easy dinner, crowd-pleaser, healthy seafood recipe, feta orzo, shrimp orzo, summer dinner, party recipe, weeknight meal