Description
Bright, fresh, and quick Lemon Feta Orzo Shrimp makes weeknights feel special.
Ingredients
Scale
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- Zest of 1 lemon
- 12 oz (340 g) orzo pasta
- 2 tbsp extra-virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 1 garlic clove, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) baby spinach, roughly chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp capers, rinsed and drained (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss shrimp with 1 tbsp olive oil, salt, pepper, oregano, smoked paprika, and lemon zest.
- Spread shrimp in one layer on the baking sheet.
- Roast shrimp for 8 to 10 minutes until opaque and just cooked through, then set aside.
- Bring a large pot of salted water to a boil.
- Cook orzo until al dente, drain, and return to the pot.
- While the orzo is hot, stir in 2 tbsp olive oil, lemon juice, garlic, and red pepper flakes.
- Fold in cherry tomatoes, spinach, parsley, and dill until spinach wilts.
- Gently mix in feta and capers if using.
- Top the orzo with the roasted shrimp and garnish with extra herbs and lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp, orzo, lemon, feta, quick meals, Mediterranean