Lemony Orzo with Shrimp and Feta

Orzo pasta with shrimp, feta, and tomatoes in a skillet with lemon slices.

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Lemony Orzo with Shrimp and Feta

This Orzo Pasta with Shrimp is a flavorful, restaurant-quality dinner made in one pan on the stove. It’s quick and easy enough to make on a busy weeknight but special enough to serve for a celebration or fun weekend dinner at home.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Servings:

Calories: 336kcal

Author: Valerie Brunmeier

Ingredients

1 pound raw shrimp 20 - 30 count peeled and deveined (if frozen, fully-thawed) *see notes below
1 tablespoon olive oil plus additional as needed
Kosher salt and freshly ground black pepper
⅓ 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 1 ¼ cup)
2¼ cups low-sodium chicken broth
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

Place your fully-thawed shrimp in a colander to drain off any liquid and pat them dry with paper towels. Set aside.
Heat 1 tablespoon olive oil in a large, deep skillet over MEDIUM-HIGH heat. Add the shrimp to the skillet, season lightly with salt and pepper, and spread it out in an even layer. Cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate, leaving any juices behind in the skillet, and cover loosely with foil.
Reduce the heat to MEDIUM. Add the chopped onion along with 1 to 2 teaspoons additional olive oil if needed. Cook for 3 to 4 minutes, stirring, until softened and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in the orzo and cook for about 30 seconds, stirring constantly, to lightly toast it.
Add the tomatoes, pour in the low-sodium chicken broth and add the lemon zest. Increase the heat as needed to bring to a gentle simmer. Reduce the heat to MEDIUM-LOW, cover, and cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
Remove the skillet from the heat and stir in 1 tablespoon of the lemon juice. Add the shrimp back to the pan and gently fold to warm through.
Just before serving, fold in the feta and basil.
Serve warm, on its own or with a simple green salad or roasted vegetables.

Notes

Shrimp: I highly recommend using Argentinian red shrimp, if possible. They’re naturally sweeter and more tender than most shrimp, with a lobster-like texture that really makes a difference in this recipe. Any large shrimp (about 20–30 count per pound), peeled and deveined, will work if you can’t find them.

Storage: Store leftover shrimp orzo in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm gently in a skillet over medium-low heat or in the microwave in short intervals, stirring occasionally. If needed, add a small splash of broth or water to loosen the orzo as it reheats.

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