Description
A celebration of vibrant Mediterranean flavors with shrimp, orzo, and feta.
Ingredients
Scale
- 1 lb (450 g) large shrimp, peeled & deveined
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Zest of 1 lemon
- 12 oz (340 g) orzo pasta
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon (about 3 tbsp)
- 1 garlic clove, finely grated
- ¼ tsp crushed red pepper flakes (optional)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) baby spinach, chopped
- ¼ cup (10 g) fresh parsley, chopped
- ¼ cup (10 g) fresh dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp capers, rinsed (optional)
Instructions
- Begin by preheating your oven to 425°F (220°C). As that warms up, prepare the shrimp by tossing them with olive oil, kosher salt, black pepper, dried oregano, smoked paprika, and the zest of one lemon. Arrange them on a baking sheet lined with parchment paper and roast for 8 to 10 minutes until they’re perfectly opaque.
- While the shrimp is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, following package instructions. Drain the orzo and return to the pot, keeping warm.
- With the cooked orzo still hot, mix in the extra virgin olive oil, freshly squeezed lemon juice, finely grated garlic, and optional crushed red pepper flakes.
- Stir in the halved cherry tomatoes, chopped baby spinach, fresh parsley, and dill. The heat from the orzo will help the spinach wilt slightly.
- Gently fold in the crumbled feta cheese and, if desired, the rinsed capers.
- Place the orzo mixture on plates and top with the roasted shrimp. Garnish with additional herbs and lemon wedges.
Notes
This dish pairs beautifully with a chilled glass of white wine and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 480 kcal
- Sodium: 950 mg
- Protein: 24 g