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