Description
A vibrant and refreshing dish that combines shrimp, orzo pasta, fresh herbs, and creamy feta.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil (for shrimp preparation)
- 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 orzo pasta
- 2 tbsp extra-virgin olive oil (for orzo)
- Juice of 1 large lemon (about 3 tbsp)
- 1 clove garlic, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 4 oz feta cheese, crumbled
- 2 tbsp capers, rinsed and drained (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine the shrimp with 1 tbsp olive oil, salt, pepper, oregano, smoked paprika, and lemon zest. Ensure each shrimp is well-coated.
- Spread the shrimp in a single layer on the baking sheet and roast for 8–10 minutes, until opaque and cooked through.
- In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and return to the pot.
- While the orzo is still hot, stir in 2 tbsp olive oil, lemon juice, garlic, and red pepper flakes. Mix well.
- Gently fold in the cherry tomatoes, spinach, parsley, and dill until the spinach wilts.
- Mix in crumbled feta cheese and capers, if using.
- Top the orzo with roasted shrimp and serve warm or at room temperature, garnished with extra herbs and lemon wedges.
Notes
For a vegetarian version, omit the shrimp and add chickpeas or extra veggies. Adjust spice level by modifying the red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting & Boiling
- Cuisine: Mediterranean