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Lemon Feta Orzo Shrimp – Bright, Zesty & Mediterranean.
If you’re looking for a dish that tastes like a sun-drenched afternoon on the Greek coast, this Lemon Feta Orzo Shrimp is it. This is a “one-pan wonder” that strikes a perfect balance between the heartiness of pasta and the light, refreshing profile of Mediterranean aromatics.
The magic lies in the orzo, a rice-shaped pasta that acts like a sponge, soaking up the shrimp’s savory juices, the zest of fresh lemons, and the briny tang of melted feta. It’s vibrant, sophisticated, and can be on your table in under 30 minutes.1
The Mediterranean Blueprint
To get that authentic “bright” flavor, we focus on high-quality fats and a specific sequence of cooking that keeps the shrimp succulent rather than rubbery.
| Component | Key Ingredient | Purpose |
| The Protein | Large Shrimp | Succulent and sweet; the centerpiece of the dish. |
| The Base | Orzo Pasta | Toasted first to add a nutty, golden depth. |
| The “Zing” | Fresh Lemon | Juice and zest provide the essential “high notes.” |
| The Brine | Block Feta Cheese | Adds a salty, creamy finish that melts into the sauce. |
| The Herbal Finish | Fresh Dill & Parsley | Provides an earthy, garden-fresh aroma. |
Ingredients
- 1 lb Large shrimp (peeled and deveined)2
- 1.5 cups Orzo pasta
- 3 cups Low-sodium chicken or vegetable broth
- 1/2 cup Feta cheese, crumbled (plus extra for garnish)
- 2 tbsp Extra virgin olive oil
- 3 cloves Garlic, minced
- 1 large Lemon (zested and juiced)
- 1/2 cup Baby spinach (optional, for color)
- Fresh herbs: 2 tbsp each of chopped dill and parsley
- Red pepper flakes (optional, for a subtle kick)
Step-by-Step Instructions
1. The Scallop-Style Sear
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Pat the shrimp dry and season with salt and pepper. Sear for 1–2 minutes per side until just pink.
Pro Tip: Do not overcook them here! They will finish cooking in the residual heat of the orzo later. You are aiming for a “C” shape, not an “O” shape.
2. Toast the Orzo
Wipe out the skillet and add the remaining oil. Add the dry orzo and toast it for 2–3 minutes, stirring constantly. Once it smells nutty and looks slightly golden, add the minced garlic and red pepper flakes, sautéing for just 30 seconds.
3. The Absorption Simmer
Pour in the broth and half of the lemon juice. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes. Most of the liquid should be absorbed, leaving a creamy, risotto-like consistency.
4. The “Melt and Wilt”
Stir in the baby spinach (if using), the lemon zest, and the crumbled feta. The heat from the orzo will wilt the spinach and soften the feta into a savory sauce.
5. Final Assembly
Add the seared shrimp back into the pan along with the fresh herbs and the remaining lemon juice. Toss gently to combine. Garnish with a final sprinkle of feta and a drizzle of olive oil.
Flavor and Texture Notes
This dish is a textural delight. The orzo is “al dente” but creamy, providing a soft bed for the firm, snappy shrimp. Flavor-wise, it starts with a sharp, citrusy punch, followed by the savory depth of garlic and toasted grain, and finishes with the creamy, salty “funk” of the feta.
It feels incredibly light despite being a pasta dish, making it a perfect choice for warm-weather dining.
Tips and Variations
- The Vegetable Boost: Stir in marinated artichoke hearts, halved cherry tomatoes, or Kalamata olives during the final assembly for a “Loaded Mediterranean” version.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko cuts through the richness of the feta beautifully.3
- Shrimp Prep: Leave the tails on if you’re serving this for a dinner party—it makes for a more elegant presentation (though it’s a bit more work for the diner!).
- Leftover Hack: This dish is fantastic cold. If you have leftovers, toss them with a little extra olive oil and serve it as a Mediterranean Pasta Salad the next day.
FAQ
Can I use frozen shrimp?
Absolutely. Just ensure they are completely thawed and, most importantly, patted dry before searing. Excess moisture will prevent them from getting that golden color.
My orzo is still crunchy—what happened?
Orzo, like rice, depends on the liquid-to-pasta ratio.4 If the liquid evaporated too quickly, add an extra 1/4 cup of broth or water and cook for another 2 minutes with the lid on.
Can I use a different cheese?
If you aren’t a fan of feta, shaved Parmesan or Goat cheese are excellent substitutes. Parmesan will be saltier and more nutty, while Goat cheese will be even creamier.
Conclusion
Lemon Feta Orzo Shrimp is proof that “fast” and “flavorful” can go hand-in-hand. It’s a healthy, high-protein meal that feels like a celebration of fresh ingredients and simple techniques.