Description
This vibrant Lemony Orzo with Shrimp and Feta is a quick and flavorful skillet meal perfect for a weeknight dinner. Tender shrimp are sautéed and set aside while aromatic onions and garlic build the base flavor. Orzo pasta is toasted slightly before simmering in a zesty lemon-infused chicken broth with fresh tomatoes. Finished with a bright splash of lemon juice, crumbled feta, and fresh basil, this dish is a delightful balance of tangy, savory, and fresh flavors that come together in just 35 minutes.
Ingredients
Scale
Shrimp
- 1 pound raw shrimp 20 – 30 count, peeled and deveined (if frozen, fully-thawed)
- 1 tablespoon olive oil (plus additional as needed)
- Kosher salt and freshly ground black pepper, to taste
Base & Pasta
- â…“ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic, minced
- 1 cup orzo, uncooked
Liquids & Vegetables
- 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
Finishing Touches
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare Shrimp: Place your fully-thawed shrimp in a colander to drain off any liquid and pat them dry with paper towels. Set aside.
- Sauté 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 evenly. 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 to keep warm.
- Sauté Aromatics: Reduce heat to medium. Add the chopped onion and 1 to 2 teaspoons additional olive oil if needed to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
- Toast Orzo: Stir in the uncooked orzo and cook, stirring constantly, for about 30 seconds to lightly toast the pasta.
- Simmer Pasta: Add diced tomatoes, pour in the low-sodium chicken broth, and add the lemon zest. Increase heat as needed to bring the 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.
- Add Lemon Juice and Shrimp: Remove the skillet from heat and stir in 1 tablespoon fresh lemon juice. Return the cooked shrimp to the pan and gently fold them in to warm through without overcooking.
- Finish with Feta and Basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil for a creamy, flavorful finish.
- Serve: Serve the dish warm on its own or paired with a simple green salad or roasted vegetables for a complete meal.
Notes
- If using frozen shrimp, make sure they are fully thawed for best texture and to prevent excess liquid in the skillet.
- Adjust lemon juice to taste for preferred brightness.
- You can substitute vegetable broth to make it pescatarian friendly.
- For a spicier kick, add red pepper flakes when sautéing garlic.
