Description
A bright, herb-forward orzo tossed with tangy feta and crowned with quickly roasted, lemon-zested shrimp — fresh Mediterranean flavors that come together fast.
Ingredients
Scale
For the shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 Tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Zest of 1 lemon
For the orzo & dressing
- 12 oz (340 g) orzo pasta
- 2 Tbsp extra-virgin olive oil
- Juice of 1 large lemon (about 3 Tbsp)
- 1 clove garlic, very finely grated
- ¼ tsp crushed red pepper flakes (optional)
Veggies & mix-ins
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) baby spinach, roughly chopped
- ¼ cup (10 g) fresh parsley, chopped
- ¼ cup (10 g) fresh dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 Tbsp capers, rinsed and drained (optional)
Instructions
- Heat the oven to 425°F (220°C) and line a rimmed sheet with parchment.
- In a bowl, toss the shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest until evenly coated. Spread them out in a single layer on the prepared pan.
- Roast the shrimp 8–10 minutes, or until they turn opaque and just curl; remove from the oven and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook the orzo following package timing until it’s al dente. Drain and return the pasta to the pot while it’s hot.
- Stir the dressing into the warm orzo: add the 2 tablespoons olive oil, lemon juice, grated garlic, and red pepper flakes (if using). Toss thoroughly so the pasta absorbs the citrusy dressing.
- Add the cherry tomatoes, chopped spinach, parsley, and dill to the orzo and fold gently; the residual heat will wilt the greens just enough.
- Carefully fold in the crumbled feta and capers, keeping some feta visible for texture.
- Pile the roasted shrimp over the dressed orzo and serve warm or at room temperature. Garnish with extra herbs and lemon wedges if you like.
Notes
- Chef’s note: Don’t overcook the shrimp — they finish quickly and become rubbery if left too long.
- Quick tip: Toss the hot orzo with the dressing immediately so it soaks up the lemon and garlic flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently or enjoy chilled — both taste great.