If you’re looking for a satisfying one-pot meal that’s quick to make, this Orzo with Shrimp and Feta fits the bill. It’s a simple dish layered with flavors like briny olives, tangy feta, and fresh lemon, making it perfect for busy weeknights.

• Cuisine: Mediterranean
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Why You’ll Love This Recipe

• It’s a one-pot meal, which means minimal cleanup.
• Combines flavors of the sea with fresh, bright accents to enliven your palate.
• Quick enough for a weeknight dinner but special enough for a weekend meal.
• Uses staple ingredients that are easy to find.

Ingredients

• 1 1/2 pounds shrimp (u26 or larger): Provides the main protein of the dish. If unavailable, scallops can be used as an alternative.
• 1/2 teaspoon baking soda: Enhances the texture of the shrimp, keeping them firm and juicy.
• 1 teaspoon crushed hot red pepper flakes: Adds heat. Adjust or omit based on spice preference.
• 1/2 teaspoon salt: Enhances flavor. Needed for balancing the dish’s overall taste.
• 4 tablespoons olive oil (divided): Used for sautéing. If extra virgin is unavailable, regular olive oil works too.
• 4 tablespoons extra virgin olive oil: Adds richness and depth. Can be substituted with any high-quality olive oil.
• 1 medium onion (diced): Provides a sweet, aromatic base.
• 6 cloves garlic (minced): Infuses robust flavor—feel free to adjust based on your preference.
• 1 1/2 cups orzo: Acts as the heart of this dish. If you don’t have orzo, try using small pasta shapes like ditalini.
• 3 1/2 cups low-sodium chicken stock: Cooks the orzo and adds depth to the flavor. Vegetable stock is a good alternative.
• 1/2 cup oil-cured black olives (pitted, rinsed, and chopped): Introduces a touch of bitterness and saltiness.
• 1 tablespoon lemon zest: Adds bright citrus fragrance. Fresh is best here.
• 3 tablespoons lemon juice: Delivers acidity and freshness. Use freshly squeezed for optimum flavor.
• 1 cup feta (crumbled): Offers tang and creaminess. Go for a mild goat cheese if desired.
• 1/2 cup flat-leaf Italian parsley (minced): A fresh, herbal finish that rounds out the dish.
• Salt and pepper (to taste): To adjust seasoning at the end.

How to Make It

Step 1: Prepare the Shrimp

In a bowl, toss the shrimp with baking soda, crushed red pepper flakes, and salt. Let stand for about 10 minutes. This step firms up the shrimp, giving them a juicy texture and ensuring they don’t turn rubbery during cooking.

Step 2: Sauté Aromatics

In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, 1-2 minutes more. This forms the flavor base of your dish, so ensure the onions are well-caramelized without burning.

Step 3: Cook the Orzo

Add the remaining olive oil to the pot and stir in the orzo, toasting it lightly for 2-3 minutes. Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 8-10 minutes. This method infuses the orzo with deep, savory flavors from the stock.

Step 4: Combine Ingredients

Stir in the shrimp, olives, lemon zest, and lemon juice. Cook until the shrimp are pink and opaque, about 4 minutes. Remove from heat and fold in the crumbled feta and parsley, allowing the residual heat to meld the ingredients without turning the feta rubbery.

Step 5: Season and Serve

Taste and adjust seasoning with salt and pepper. Serve immediately, ensuring each plate gets a bit of everything, including some of that tangy feta and vibrant parsley for garnish.

Recipe FAQs

Can I make this dish ahead of time?

This dish is best enjoyed fresh due to the texture of the shrimp and the creaminess of the feta. However, you can prepare the orzo ahead and add the shrimp and fresh ingredients just before serving.

What other ingredients can I add?

You can easily incorporate vegetables like spinach or cherry tomatoes. They add color and additional nutrition without altering the cooking time significantly.

What can I use instead of orzo?

Small pasta shapes like ditalini or even rice can make a good substitute if you don’t have orzo on hand. Adjust cooking times and liquid amounts as needed.