Description
Zesty lemon feta orzo roasted shrimp delivers Mediterranean flavors right to your dinner table with minimal effort and maximum taste. Fresh herbs and tangy feta bring this simple seafood pasta together for a quick weeknight meal that feels like a restaurant-quality experience.
Ingredients
Scale
Proteins and Seafood:
- 1 lb large shrimp, peeled and deveined
Grains and Pasta:
- 12 oz orzo pasta
Vegetables and Additional Ingredients:
- 1.5 cups cherry tomatoes, halved
- 3 cups baby spinach, roughly chopped
- 1 garlic clove, finely grated
- 0.25 cups fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Seasonings and Herbs:
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.25 teaspoon crushed red pepper flakes
Cheese and Toppings:
- 4 oz feta cheese, crumbled
- 2 tablespoons capers
- Lemon wedges, for serving
Instructions
- Crank your oven to 425°F and prepare a baking sheet with a light coating of cooking spray. Grab your shrimp and toss them with 1 tbsp olive oil, dried oregano, smoked paprika, lemon zest, kosher salt, and black pepper until they are evenly coated.
- Spread the seasoned shrimp across the baking sheet in a single layer. Roast at 425°F for 6-8 minutes, watching carefully until they turn pink and just finish cooking through.
- While shrimp roast, bring a large pot of salted water to a rolling boil. Add 12 oz orzo and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the orzo and immediately transfer to a large mixing bowl. Drizzle 1 tbsp olive oil over the pasta and gently toss to prevent clumping.
- Create a quick dressing by whisking 2 tbsp lemon juice, 1 tbsp olive oil, finely grated garlic, and optional crushed red pepper flakes in a small bowl.
- Pour the dressing over warm orzo and mix thoroughly to distribute the flavors evenly throughout the pasta.
- Add 1½ cups halved cherry tomatoes, 3 cups chopped baby spinach, ¼ cup chopped parsley, and 2 tbsp chopped dill to the orzo. The residual heat will gently wilt the spinach.
- Scatter optional capers across the pasta if desired, then arrange the roasted shrimp on top.
- Crumble 4 oz feta cheese over the entire dish and serve immediately with fresh lemon wedges on the side.
Notes
- Check shrimp for doneness by their color and curl; overcooked shrimp turn rubbery and tough, so watch them carefully during roasting.
- Use fresh herbs when possible, as they’ll provide brighter flavor and more vibrant color to your dish than dried alternatives.
- For a gluten-free version, swap orzo with quinoa or rice, which will maintain a similar texture and absorb the lemony dressing beautifully.
- If your seafood is frozen, thaw completely and pat shrimp dry before seasoning to ensure perfect roasting and prevent excess moisture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 125 mg