Name: Creamy Shrimp Orzo with Lemon & Feta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp, peeled and deveined; 0.5 tsp baking soda; 1 tsp red pepper flakes (optional); Kosher salt and black pepper, to taste; 1 tbsp olive oil (for shrimp); 1 cup orzo pasta; 2 tbsp unsalted butter; 4 garlic cloves, minced; 2.25 cups low-sodium chicken stock; 1 lemon, zested and juiced; 0.5 cup crumbled feta cheese; 2 tbsp chopped fresh parsley

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Introduction

This creamy shrimp orzo dish combines tender, marinated shrimp with flavorful orzo pasta cooked in lemony broth and finished with tangy feta cheese. It’s a quick, vibrant meal that’s perfect for weeknights or entertaining guests.

Ingredients

1 lb large shrimp, peeled and deveined
0.5 tsp baking soda
1 tsp red pepper flakes (optional)
Kosher salt and black pepper, to taste
1 tbsp olive oil (for shrimp)
1 cup orzo pasta
2 tbsp unsalted butter
4 garlic cloves, minced
2.25 cups low-sodium chicken stock
1 lemon, zested and juiced
0.5 cup crumbled feta
2 tbsp chopped fresh parsley

Instructions

Step 1: In a medium bowl, toss the shrimp with baking soda, red pepper flakes, kosher salt, black pepper, and olive oil. Let the shrimp marinate for at least 10 minutes to tenderize and develop flavor.
Step 2: In a large skillet, melt the butter over medium heat. Add the orzo and toast, stirring constantly for 2–3 minutes until the orzo turns a golden color.
Step 3: Add the minced garlic to the toasted orzo and cook for about 30 seconds until fragrant. Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 10–12 minutes, or until the orzo is tender and has absorbed most of the liquid.
Step 4: While the orzo cooks, heat a drizzle of oil in another pan over medium-high heat. Sear the marinated shrimp for 1–2 minutes per side until just cooked through. Remove from heat and set aside.
Step 5: Once the orzo is tender, stir in the lemon zest and lemon juice. Add the cooked shrimp, then fold in the crumbled feta and chopped parsley. If the mixture seems dry, add a splash of chicken broth to loosen the dish before serving.

Tips & Variations

For a creamier texture, stir in a tablespoon of cream cheese or Greek yogurt along with the feta before serving.
Swap chicken stock with vegetable broth for a pescatarian version.
Add a handful of baby spinach or arugula right before serving for extra greens.
Adjust the red pepper flakes to control the heat level or omit completely if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Avoid overcooking shrimp during reheating to keep them tender.

How to Serve

A black pan filled with a layered dish starting with a base of long, thin yellow rice mixed with chopped green herbs and small white onion pieces. On top, there are pink-orange cooked shrimp arranged evenly across the rice, with black olive slices scattered around. Several thin lemon slices with bright yellow color sit on top as garnishes. The texture looks moist with some small white crumbles, possibly cheese, adding contrast. A wooden spoon is partially submerged on the right side, and a blue cloth napkin is placed near the pan, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely in the refrigerator or under cold running water before marinating and cooking to ensure even cooking.

Is it possible to make this dish vegetarian?

You can make a vegetarian version by omitting shrimp and using vegetable broth instead of chicken stock. Consider adding sautéed mushrooms or chickpeas for protein.