Description
This Lemony Orzo with Shrimp and Feta is a vibrant, Mediterranean-inspired one-pan meal featuring tender shrimp, tangy lemon, juicy tomatoes, and creamy feta cheese. Cooked in a deep skillet, the orzo absorbs flavorful chicken broth and bright lemon zest, making it a perfect quick and satisfying dinner for any night of the week.
Ingredients
Scale
Shrimp
- 1 pound raw shrimp, 20-30 count (peeled and deveined, fully thawed if frozen)
- 1 tablespoon olive oil (plus additional as needed)
- Kosher salt and freshly ground black pepper
Orzo and Vegetables
- â…“ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic, minced
- 1 cup orzo (uncooked)
- 2 medium Roma tomatoes, diced (about 1 to 1¼ cups)
- 2¼ cups low-sodium chicken broth
Finishing Ingredients
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare Shrimp: Place your fully-thawed shrimp in a colander to drain any excess liquid and pat them dry with paper towels. Set aside to keep dry for even cooking.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the shrimp, season lightly with salt and pepper, and spread them out in an even layer. Cook for 1 to 2 minutes per side until shrimp turn pink and opaque. Transfer shrimp to a plate, leaving juices in the skillet, and cover loosely with foil to keep warm.
- Sauté Aromatics: Reduce heat to medium. Add the chopped onion to the skillet along with 1 to 2 teaspoons additional olive oil if needed. Cook for 3 to 4 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
- Toast Orzo: Stir in the orzo and cook for about 30 seconds while stirring constantly to lightly toast the pasta and enhance its nutty flavor.
- Simmer Orzo: Add the diced tomatoes, pour in the low-sodium chicken broth, and add the lemon zest. Increase heat if necessary to bring mixture to a gentle simmer. Reduce heat to medium-low, cover the skillet, and cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
- Finish with Lemon and Shrimp: Remove skillet from heat and stir in 1 tablespoon of fresh lemon juice. Return the cooked shrimp to the pan and gently fold them through the orzo to warm them evenly.
- Add Feta and Basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil for a burst of creamy and herbal flavor.
- Serve: Serve warm on its own or pair with a simple green salad or roasted vegetables for a complete meal.
Notes
- Make sure to fully thaw frozen shrimp and pat them dry for best texture and to avoid excess water in the skillet.
- Adjust lemon juice to taste depending on your preferred tanginess.
- Low-sodium chicken broth helps control the salt level; adjust seasoning accordingly.
- This recipe works well with either yellow or sweet onions depending on your flavor preference.
- You can substitute fresh basil with parsley or dill for a different herbal note.
