Description
Dive into a medley of Greek flavors with succulent shrimp, orzo, tangy feta, olives, and ripe tomatoes for an easy yet delicious meal!
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 1½ cups (300g) orzo pasta
- 1 pint (300g) cherry tomatoes, halved
- ¾ cup (100g) Kalamata olives, pitted and halved
- 6 oz (170g) feta cheese, crumbled
- 4 cloves garlic, minced
- 1 medium red onion, finely diced
- 3 tbsp extra virgin olive oil
- 2½ cups (590ml) chicken broth
- ¼ cup (60ml) dry white wine (optional)
- 1 lemon (zest and juice)
- 2 tsp dried oregano
- 1 tsp dried dill
- ½ tsp red pepper flakes (adjust to taste)
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Pat shrimp dry, season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook shrimp for 1 minute per side until partly pink. Remove to a plate.
- Add remaining 1 tbsp olive oil to pan. Sauté red onion for 3-4 minutes until softened. Add garlic, oregano, dill, and red pepper flakes, stirring for 30 seconds until fragrant.
- Add wine if using, scraping up browned bits. Add orzo and stir to coat for 1 minute. Pour in chicken broth, add half the lemon zest, and bring to a boil. Reduce heat to a simmer, cover, and cook for 7-8 minutes, stirring occasionally.
- When orzo is almost tender, stir in tomatoes and olives. Cook for 2 minutes. Return shrimp to pan, nestling into orzo. Cover and cook 2-3 minutes until shrimp are opaque.
- Remove from heat. Stir in lemon juice, remaining zest, and most of the feta. Cover and let sit for 2 minutes. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and reserved feta before serving.