Description
A vibrant and flavorful Greek-inspired dish featuring tender shrimp sautéed with garlic and spices, combined with perfectly cooked orzo pasta, juicy cherry and sun-dried tomatoes, tangy olives, and creamy feta cheese. Finished with fresh herbs and a citrusy drizzle, this recipe offers a quick and satisfying Mediterranean meal in just 30 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large raw shrimp, peeled, deveined, tails removed
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
Pasta and Vegetables
- 1 cup orzo pasta
- 1 cup chicken broth or water (for cooking orzo)
- 1 cup cherry tomatoes, halved
- 1/3 cup sun-dried tomatoes, chopped
- 1/3 cup Kalamata or black olives, pitted and halved
Finishing Touches
- Juice of 1 lime or lemon
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Cook Orzo: In a medium saucepan, bring chicken broth or water to a simmer. Add orzo pasta and cook until tender, about 10 minutes, stirring occasionally. Add additional liquid if necessary to prevent sticking. Drain and set aside.
- Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes if using. Sauté for about 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Combine Ingredients: In the same skillet, add cherry tomatoes, sun-dried tomatoes, and olives. Stir and cook for 2-3 minutes until warmed through and slightly softened. Return cooked orzo and shrimp to the skillet and gently mix to combine all ingredients evenly.
- Finish and Garnish: Remove skillet from heat, drizzle with fresh lime or lemon juice, and sprinkle crumbled feta cheese over the top. Garnish with chopped fresh basil or parsley. Serve immediately.
Notes
- For a spicier version, increase the red pepper flakes or add a dash of cayenne pepper.
- If desired, use vegetable broth instead of chicken broth for a pescatarian-friendly option.
- Sun-dried tomatoes can be rehydrated in warm water if they are too dry before chopping.
- Leftover orzo can be kept refrigerated for up to 2 days and lightly reheated.
