Description
This vibrant One Pan Mediterranean Shrimp Orzo combines succulent sautéed shrimp with tender, flavorful orzo pasta cooked in fragrant chicken broth and enhanced with fresh herbs, olives, tomatoes, and tangy feta cheese. Ready in just 45 minutes, this easy stovetop dish offers a perfect balance of bright Mediterranean flavors, making it an ideal weeknight dinner that is both satisfying and fresh.
Ingredients
Shrimp
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- zest of 1/2 a lemon
Orzo & Vegetables
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 1/2 small yellow onion or 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1/4 teaspoon dried oregano
- pinch of crushed red pepper flakes
- 1 1/2 cups orzo
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 4 cups (1 quart) low sodium chicken broth
Finishing Ingredients
- juice of 1/2 a lemon
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup Castelvetrano olives, pitted and halved
- 1/4 cup Italian flat leaf parsley, chopped, plus extra for serving
- 2 tablespoons chopped fresh mint, plus extra for serving
- 3–4 ounces block feta cheese, cut into cubes
- zest of 1/2 a lemon
- lemon wedges for serving
Instructions
- Sauté the shrimp: Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once melted and hot, add the peeled and deveined shrimp. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté the shrimp for 2–3 minutes until they become opaque and cooked through. Stir in the zest of 1/2 a lemon. Taste and adjust seasoning if needed. Remove shrimp from the pan and set aside.
- Prepare the orzo base: Using the same skillet set to medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the finely chopped onion or shallot, 3 cloves finely chopped garlic, 1/4 teaspoon dried oregano, and a pinch of crushed red pepper flakes. Sauté for 2–3 minutes, stirring frequently to prevent burning the garlic.
- Toast the orzo: Add 1 1/2 cups orzo and 1/2 teaspoon salt to the skillet. Stir to combine and toast the orzo for about 2 minutes, allowing it to absorb the flavors and lightly brown.
- Add broth and simmer: Pour in 1/2 cup chicken broth, increase heat to medium-high, and let it simmer for 1–2 minutes. Then add the remaining 4 cups low sodium chicken broth and bring the mixture to a boil. Once boiling, reduce heat to medium and cook, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 12–15 minutes. If the orzo is not yet fully cooked, add a splash of broth or water as needed.
- Finish the dish: Once the orzo is cooked, remove the skillet from heat and let it cool slightly for a few minutes. Stir in the juice of 1/2 a lemon, 1 cup halved grape or cherry tomatoes, and 1/2 cup halved Castelvetrano olives. Mix well and season with salt and pepper to taste. Stir in 1/4 cup chopped Italian flat leaf parsley and 2 tablespoons chopped fresh mint.
- Combine shrimp and toppings: Return the cooked shrimp to the pan, evenly distributing them throughout the orzo. Top the dish with 3–4 ounces of cubed feta cheese and the zest of 1/2 a lemon. Garnish with extra parsley, mint, and lemon wedges for serving. Serve warm.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- If you prefer a vegetarian option, substitute shrimp with sautéed mushrooms or chickpeas and use vegetable broth instead of chicken broth.
- Castelvetrano olives provide a mild, buttery flavor; green olives can be substituted if unavailable.
- To add extra heat, increase the crushed red pepper flakes to taste.
- This dish is best served immediately but can be refrigerated for up to 2 days; reheat gently to avoid overcooking the shrimp.
- For a dairy-free version, omit the butter and feta cheese; use olive oil only and a dairy-free cheese alternative.
