Description
If you’re searching for a vibrant, summer-inspired dish that’s both easy to prepare and bursting with flavor, look no further than this Lemon Feta Orzo Shrimp recipe. This delightful meal features tender orzo pasta, juicy roasted shrimp, and creamy feta cheese, all enhanced by the fresh zing of lemon and vibrant herbs. Perfect for busy weeknights or special gatherings, this recipe is not just quick to make but also incredibly versatile. Whether served warm or chilled as a refreshing pasta salad, it’s sure to impress everyone at the table.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 12 oz orzo pasta
- 4 oz feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- Juice and zest of 1 lemon
- 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
- 1 garlic clove, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss shrimp with olive oil, salt, pepper, oregano, paprika, and lemon zest. Spread on the prepared baking sheet.
- Roast shrimp for 8-10 minutes until opaque.
- Meanwhile, boil salted water and cook orzo according to package instructions; drain.
- In the hot pot, combine cooked orzo with olive oil, lemon juice, garlic, red pepper flakes (if using), cherry tomatoes, spinach, parsley, and dill.
- Gently fold in feta cheese. Serve topped with roasted shrimp.
Nutrition
- Serving Size: 1 cup (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg