Zesty Lemon Feta Orzo with Succulent Shrimp
A light and refreshing Mediterranean-inspired dish featuring tender orzo pasta pearls infused with bright citrus notes of lemon and savory crumbled feta. This quick-cooking meal combines perfectly pan-seared, succulent shrimp with an aromatic, silky sauce base created entirely without cream. Perfect for busy weeknights, it offers a sophisticated profile with a contrast of textures, from the pillow-soft pasta to the caramelized crust of fresh, ethically sourced shrimp.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Pescatarian
Ingredients
1.5 cups Orzo Pasta
1 lb Raw Shrimp (deveined, peeled, tail-off)
0.75 cup Feta Cheese (crumbled)
3 tbsp Fresh Lemon Juice
3 cups Low-Sodium Vegetable Broth
0.25 cup Fresh Parsley (finely chopped)
2 tbsp Olive Oil
0.5 tsp Garlic Powder
Salt and black pepper to taste
Instructions
Bring the vegetable broth to a boil in a large saucepan over medium-high heat.
Add the orzo pasta and cook according to package directions until al dente.
Drain any excess liquid, then stir in half of the lemon juice and a drizzle of olive oil.
Pat the shrimp dry with paper towels to ensure a crispy sear.
Heat olive oil in a heavy-bottomed skillet over high heat.
Sauté the shrimp for two minutes per side until pink and opaque.
Season the shrimp with salt, black pepper, and garlic powder.
Combine the cooked orzo with the remaining lemon juice and crumbled feta.
Fold the cooked shrimp gently into the orzo mixture.
Garnish with fresh parsley before serving.
Notes
Use block feta and crumble it yourself for the best texture and flavor. If you prefer extra heat, add a pinch of red pepper flakes during the shrimp sautéing. Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 160mg