Zesty Lemon Feta Orzo with Roasted Shrimp

Why make this recipe

This Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp recipe is perfect for anyone who loves bright, fresh flavors. The combination of zesty lemon, creamy feta, and tender shrimp creates a dish that is not only delicious but also quick and easy to prepare. It’s a great option for busy weeknight dinners or for impressing guests at a gathering. Plus, it’s packed with protein and carbs, making it a satisfying meal.

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:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the shrimp with 2 tablespoons of olive oil, garlic, oregano, red pepper flakes (if using), salt, and black pepper.
3. Spread the shrimp on a baking sheet and roast for 6–8 minutes until they become pink and firm.
4. Meanwhile, boil the orzo in salted water for 7–8 minutes until it is al dente. Before draining, reserve 1/4 cup of the pasta water, then drain the rest.
5. In a large bowl, combine the cooked orzo, lemon juice, lemon zest, feta, parsley, and the remaining tablespoon of olive oil. If the mixture is dry, add the reserved pasta water.
6. Carefully fold the roasted shrimp into the orzo mixture, tossing gently to combine.
7. Taste and adjust seasoning with extra lemon or salt if needed. Garnish with extra parsley and feta before serving.

How to serve Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp

Serve this dish warm as a main course. It pairs well with a simple green salad or a side of steamed vegetables. For an extra touch, consider drizzling a bit more olive oil or some extra lemon juice over the dish before serving.

How to store Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm the orzo shrimp mixture in a microwave or on a stovetop until heated through. If it seems dry, add a splash of olive oil or a bit of water to help it regain its moisture.

Tips to make Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp

• Make sure not to overcook the shrimp; they should just turn pink and be firm to the touch.
• Feel free to add more vegetables such as spinach or cherry tomatoes for additional flavor and nutrition.
• This dish can also be enjoyed cold as a refreshing pasta salad.

Variation

You can substitute shrimp with chicken or even chickpeas for a vegetarian option. Additionally, try adding different herbs like basil or dill to change the flavor profile.

FAQs

1. Can I use frozen shrimp for this recipe?
   Yes, just make sure to thaw them completely before cooking.

2. What can I use instead of orzo pasta?
   You can use any small pasta type like couscous or quinoa as a substitute.

3. Is this a spicy dish?
   It can be mildly spicy if you add crushed red pepper flakes. You can adjust the amount or omit it altogether based on your preference.

Irresistibly Zesty Lemon Feta Orzo Roasted Shrimp

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This vibrant dish combines zesty lemon, creamy feta, and tender shrimp, making it a quick and satisfying option for dinner.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the shrimp with 2 tablespoons of olive oil, garlic, oregano, red pepper flakes (if using), salt, and black pepper.
3. Spread the shrimp on a baking sheet and roast for 6–8 minutes until they become pink and firm.
4. Meanwhile, boil the orzo in salted water for 7–8 minutes until it is al dente. Before draining, reserve 1/4 cup of the pasta water, then drain the rest.
5. In a large bowl, combine the cooked orzo, lemon juice, lemon zest, feta, parsley, and the remaining tablespoon of olive oil. If the mixture is dry, add the reserved pasta water.
6. Carefully fold the roasted shrimp into the orzo mixture, tossing gently to combine.
7. Taste and adjust seasoning with extra lemon or salt if needed. Garnish with extra parsley and feta before serving.

Notes

Serve warm as a main course. Pairs well with a green salad or steamed vegetables.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Pescatarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 150mg