Lemon Feta Orzo with Shrimp (Printable)
A bright Mediterranean bowl with tender shrimp, zesty lemon, and creamy feta tossed with delicate orzo pasta.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
03 - Salt for pasta water
→ Shrimp
04 - 1 pound large shrimp, peeled and deveined
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables & Aromatics
10 - 1 cup cherry tomatoes, halved
11 - 2 cups baby spinach, chopped
12 - Zest and juice of 1 large lemon
13 - 2 tablespoons fresh parsley, chopped
→ Cheese
14 - 3/4 cup feta cheese, crumbled
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain well, drizzle with 1 tablespoon olive oil to prevent sticking, and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
03 - Add shrimp to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Transfer to a plate and set aside.
04 - In the same skillet, add cherry tomatoes and sauté for 2 minutes until just softened. Add chopped spinach, lemon zest, and lemon juice. Stir until spinach wilts evenly.
05 - Return cooked orzo and shrimp to the skillet. Toss gently to combine all ingredients and heat through for 1–2 minutes. Remove from heat, sprinkle with crumbled feta and fresh parsley, and serve immediately.
# Expert Tips:
01 -
- The way feta melts into warm orzo creates little bursts of salty creaminess in every spoonful
- Everything cooks in one skillet in under 30 minutes, leaving you with minimal cleanup
02 -
- Overcooked shrimp become rubbery and tough, so pull them from heat the moment they turn pink
- Adding lemon juice at the end preserves its bright punch instead of cooking away
03 -
- Pat shrimp completely dry before searing for the best golden crust
- Use a microplane for the finest, most evenly distributed lemon zest