Description
A flavorful Greek-inspired shrimp orzo dish combining succulent shrimp, tangy feta, briny Kalamata olives, and fresh cherry tomatoes, all tossed together with lemon zest and juice for a vibrant Mediterranean meal perfect for a quick weeknight dinner.
Ingredients
Scale
Orzo and Shrimp
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Vegetables and Garnishes
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain well and set aside.
- Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer and season with dried oregano, red pepper flakes, salt, and black pepper. Cook shrimp for 2–3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, add minced garlic and halved cherry tomatoes. Sauté for 2–3 minutes until the tomatoes begin to soften and release their juices.
- Combine Ingredients: Return the cooked shrimp to the skillet with the tomatoes. Add the cooked orzo and sliced Kalamata olives, stirring gently to combine. Heat through for 1–2 minutes to meld flavors.
- Finish and Serve: Remove the skillet from heat, then stir in fresh lemon juice, lemon zest, and crumbled feta cheese. Sprinkle chopped fresh parsley on top and serve warm.
Notes
- For extra richness, drizzle with a little more olive oil before serving.
- You can add spinach or chopped cucumber for a fresh twist.
- This dish can also be served chilled as a refreshing pasta salad.
