Lemon Feta Orzo Shrimp (Printable)

Tender shrimp, zesty lemon, and creamy feta tossed with delicate orzo pasta. Ready in 30 minutes.

# What You Need:

→ Pasta

01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
03 - Salt for pasta water

→ Shrimp

04 - 1 pound large shrimp, peeled and deveined
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Vegetables & Aromatics

10 - 1 cup cherry tomatoes, halved
11 - 2 cups baby spinach, roughly chopped
12 - Zest and juice of 1 large lemon
13 - 2 tablespoons fresh parsley, chopped

→ Cheese

14 - 3/4 cup feta cheese, crumbled

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain thoroughly, drizzle with 1 tablespoon olive oil to prevent sticking, and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
03 - Add seasoned shrimp to the skillet. Cook for 2–3 minutes per side until pink and opaque throughout. Transfer shrimp to a plate and reserve.
04 - In the same skillet, add cherry tomatoes and sauté for 2 minutes until slightly softened. Add spinach, lemon zest, and lemon juice. Stir until spinach wilts, about 1 minute.
05 - Return cooked orzo and shrimp to the skillet. Toss gently to combine and heat through for 1–2 minutes. Remove from heat, sprinkle with crumbled feta and parsley, and serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes but tastes like you spent all afternoon planning it
  • The feta melts into warm spots while the lemon keeps everything tasting fresh and alive
02 -
  • Overcooked shrimp become rubbery fast so watch them closely and pull them the second they turn pink
  • The pasta keeps absorbing liquid so serve this right away while the orzo still has that perfect texture
03 -
  • Keep the shrimp moving in the pan so they cook evenly instead of seizing up
  • Save some pasta water before draining in case you need to loosen things up at the end

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