Description
A Mediterranean-inspired one-pot wonder that blends succulent shrimp, nutty orzo, and creamy feta with fresh herbs and zesty lemon.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 cups vegetable stock (or chicken stock)
- 1 cup cherry tomatoes, halved
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add red onion and garlic, cooking until softened, around 3 to 4 minutes.
- Add orzo and stir for 2 minutes to toast slightly, enhancing the flavor.
- Pour in the stock, toss in cherry tomatoes, oregano, salt, and pepper. Let it simmer, stirring now and then, for about 10 minutes until orzo is tender.
- Mix in the shrimp and cook for 3 to 5 minutes until they turn pink and are fully cooked but still tender.
- Remove from heat, stir in lemon juice and feta cheese, and let the warmth melt the cheese slightly. Garnish with fresh parsley before serving.
Notes
For added flavor, sauté chopped bell peppers with the onion, or sprinkle red pepper flakes for a spicy kick. Reheat gently with a splash of stock if making ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 155mg
Keywords: shrimp orzo, Mediterranean, Greek recipe, seafood pasta, easy dinner