Ingredients
Scale
- 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, garlic, oregano, red pepper flakes (if using), salt, and black pepper.
- Spread the shrimp on a baking sheet and roast for 6–8 minutes until they become pink and firm.
- 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.
- 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.
- Carefully fold the roasted shrimp into the orzo mixture, tossing gently to combine.
- 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.
- 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