Why Make This Recipe
This Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp recipe is perfect for anyone looking for a light, flavorful meal. The combination of succulent shrimp, creamy feta, and zesty lemon creates a dish that is refreshing and satisfying. It’s quick to prepare and brings a taste of the Mediterranean to your table. Whether you’re cooking for family or friends, this recipe is sure to impress!
How to Make Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp
Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup (200g) orzo pasta
- 1 lemon, zested and juiced
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (75g) feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/4 cup reserved pasta water (optional, for added moisture)
Directions:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the shrimp with 2 tablespoons of olive oil, minced garlic, oregano, red pepper flakes, salt, and black pepper.
- Spread the shrimp on a baking sheet and roast in the oven for 6–8 minutes, or until they turn pink and firm.
- While the shrimp roast, boil the orzo in salted water for 7–8 minutes until it is al dente. Reserve 1/4 cup of the pasta water, then drain the orzo.
- In a large bowl, mix together the cooked orzo, lemon juice, lemon zest, crumbled feta, chopped parsley, and the remaining tablespoon of olive oil. If the mixture looks dry, add some reserved pasta water.
- Gently fold the roasted shrimp into the orzo mixture until well combined.
- Taste and adjust seasoning with extra lemon juice or salt if needed.
- Before serving, garnish with more parsley and feta.
How to Serve Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp
This dish is best served warm. You can plate it individually or serve it family-style in a large bowl. Add some extra lemon wedges on the side for those who want an extra zing. Pair it with a crisp green salad or some crusty bread to soak up the delicious flavors!
How to Store Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, warm it up in the microwave or on the stovetop with a splash of water to keep it moist.
Tips to Make Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp
- Make sure not to overcook the shrimp, as they can become tough. They are done when they are pink and firm.
- You can adjust the amount of garlic and lemon based on your taste preference.
- To make it even more colorful, add some cherry tomatoes or spinach to the orzo mixture.
Variation
Feel free to swap the shrimp for other proteins like chicken or scallops. You can also use whole wheat or gluten-free orzo if you have dietary restrictions. Add different herbs like basil or mint for a unique twist.
FAQs
1. Can I make this dish in advance?
Yes, you can prepare the orzo and roast the shrimp ahead of time. Just mix them right before serving for the best texture.
2. Is this recipe spicy?
The crushed red pepper flakes are optional. You can leave them out if you prefer a milder taste.
3. What can I use instead of feta cheese?
If you don’t like feta, you can substitute it with goat cheese or omit cheese entirely for a dairy-free version.
Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A light and flavorful dish combining succulent shrimp, creamy feta, and zesty lemon, perfect for a quick Mediterranean-inspired meal.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup (200g) orzo pasta
- 1 lemon, zested and juiced
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (75g) feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/4 cup reserved pasta water (optional, for added moisture)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the shrimp with 2 tablespoons of olive oil, minced garlic, oregano, red pepper flakes, salt, and black pepper.
- Spread the shrimp on a baking sheet and roast in the oven for 6–8 minutes, or until they turn pink and firm.
- While the shrimp roast, boil the orzo in salted water for 7–8 minutes until it is al dente. Reserve 1/4 cup of the pasta water, then drain the orzo.
- In a large bowl, mix together the cooked orzo, lemon juice, lemon zest, crumbled feta, chopped parsley, and the remaining tablespoon of olive oil. If the mixture looks dry, add some reserved pasta water.
- Gently fold the roasted shrimp into the orzo mixture until well combined.
- Taste and adjust seasoning with extra lemon juice or salt if needed.
- Before serving, garnish with more parsley and feta.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, add a splash of water to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean