Lemon Feta Orzo Shrimp
Tender shrimp paired with zesty lemon, creamy feta, fresh tomatoes, and kalamata olives tossed with orzo pasta for a vibrant, flavorful dinner option that's quick and easy to prepare.
Equipment
- 1 large skillet for cooking shrimp and mixing ingredients
- 1 pot for cooking orzo pasta
- 1 colander for draining orzo
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil divided
- 1 pound large shrimp peeled and deveined
- 3 cloves garlic minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 1/2 cup crumbled feta cheese
- 2 cups cherry tomatoes halved
- 1/4 cup kalamata olives pitted and sliced
Instructions
- Cook orzo pasta according to package instructions until al dente; drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add shrimp and cook 2-3 minutes per side until pink and cooked through; remove from skillet.
- In the same skillet, add remaining tablespoon of olive oil and sauté minced garlic for about 1 minute until fragrant.
- Stir in lemon zest, lemon juice, salt, and black pepper.
- Return orzo, shrimp, parsley, feta cheese, cherry tomatoes, and kalamata olives to the skillet; toss to combine and heat through.
- Adjust seasoning if needed and serve immediately, garnished with extra parsley and feta if desired.
Notes
- Serve warm or at room temperature for versatility.
- Substitute shrimp with grilled chicken or tofu for different protein.
- Add spinach or arugula for extra nutrition and color.
- For a spicy twist, add red pepper flakes while sautéing garlic.