I perfected a One Pot Shrimp And Orzo that uses just a few pantry staples and one clever step you won’t expect.

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I cooked Easy Orzo With Shrimp And Feta on a whim and it turned into one of those dishes that makes you lie about how long it took. Juicy shrimp meet salty feta cheese and somehow feel both effortless and a little showy, the kind you save for Special Occasion Recipes without fussing.

I call it my One Pot Shrimp And Orzo cheat, and yeah it flirts with Greek Seafood Pasta vibes, but honestly it’s just dinner that tastes like you tried way harder than you did. Give it a go when you want crowd applause without the stress, you’ll want seconds.

Ingredients

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Shrimp: lean protein, quick to cook, adds briny sweet seafood flavor and juicy texture.
Orzo: pasta that feels like rice gives carbs and comfort, soaks up broth nicely.
Feta: crumbly salty cheese it adds tang and creaminess offers calcium and extra protein.
Spinach: leafy green full of iron and fiber, wilts down, brightens the dish.
Lemon: zest and juice bring bright sour notes, helps balance richness and salt.
Cherry tomatoes: burst sweet acidity add moisture and color, rich in vitamin C.
Olive oil: healthy fat, carries flavor, helps brown shrimp and coat the orzo.

Ingredient Quantities

1 lb (450 g) large shrimp, peeled and deveined, tails on or off

1 cup (170 g) orzo pasta

2 tbsp olive oil

2 tbsp unsalted butter (optional)

1 small yellow onion, finely chopped (about 3/4 cup)

3 garlic cloves, minced

2 1/2 cups (600 ml) low sodium chicken or vegetable broth

1/2 cup (120 ml) dry white wine (optional)

1 cup cherry tomatoes, halved

2 cups baby spinach

zest and juice of 1 lemon (about 1 tsp zest and 2 tbsp juice)

1/2 tsp red pepper flakes

1/2 tsp dried oregano

1/2 cup (75 g) crumbled feta cheese

2 tbsp chopped fresh parsley (or dill), for garnish

salt and freshly ground black pepper, to taste

How to Make this

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1. Pat the shrimp dry, season lightly with salt and pepper and set aside, tails on or off as you like.

2. Heat the olive oil and butter in a large deep skillet or pot over medium heat until the butter melts, then add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes.

3. Stir in the minced garlic and cook 30 seconds until fragrant, then add the orzo and toast it, stirring, for 1 to 2 minutes so it gets a little nutty.

4. Pour in the white wine if using and scrape up any browned bits, let it bubble off for about a minute if you used wine, if not just add a splash more broth.

5. Add the broth, cherry tomatoes, red pepper flakes and dried oregano, bring to a simmer, cover and cook gently, stirring once or twice, until the orzo is almost tender about 8 to 10 minutes.

6. Stir in the baby spinach, lemon zest and lemon juice, then nestle the shrimp into the orzo, cook uncovered until the shrimp turn opaque and curl up, about 3 to 4 minutes, dont overcook them.

7. Remove from heat and fold in the crumbled feta and chopped parsley, add the optional extra butter for silkiness, taste and adjust salt and pepper (remember the feta adds salt so go easy).

8. Let the dish sit 1 to 2 minutes to thicken, then serve with extra feta and parsley on top and a squeeze more lemon if you want more brightness.

Equipment Needed

1. Large deep skillet or wide heavy-bottomed pot, for sautéing the onion and simmering the orzo and shrimp (use one pan to save dishes).
2. Sharp chef’s knife and cutting board, for chopping onion, garlic, tomatoes and parsley — keep the knife sharp, it makes everything easier.
3. Measuring cups and spoons, for orzo, broth, wine, oil and spices.
4. Wooden spoon or heatproof spatula, to stir and toast the orzo without scratching the pan.
5. Tongs or a slotted spoon, to nestle and lift the shrimp gently so you dont overcook them.
6. Microplane or fine grater, for zesting the lemon (if you dont have one, use a small sharp knife and grate carefully).
7. Liquid measuring cup or small ladle, for adding the broth and wine in controlled amounts.
8. Small bowl and spoon, to crumble and fold in the feta and to hold chopped parsley for garnish.

FAQ

Can I use frozen shrimp? A: Yes, but thaw them completely first in the fridge or under cold running water, then pat dry so they sear instead of steam. If the shrimp are pre cooked only add them at the end to warm, otherwise they'll get rubbery.

Do I have to use white wine? A: No, you can skip it. Just replace the wine with an equal amount of broth plus a splash of lemon or a teaspoon of white wine vinegar for brightness, it's fine either way.

How do I keep the orzo from getting mushy? A: Toast the orzo briefly in the oil/butter before adding liquid, use the 2 1/2 cups of broth given, simmer gently and stop when it's al dente, then let it sit off the heat a minute. Don't over stir or overcook it.

Can I make this ahead or freeze it? A: You can make parts ahead: cook the orzo and shrimp separately and chill for up to 3 days. I don't recommend freezing the finished dish, shrimp and feta get grainy when frozen and reheated.

Any easy swaps for diet or taste? A: Sure — use gluten free orzo or small pasta for GF, swap feta for goat cheese or ricotta salata, or use chickpeas or firm tofu instead of shrimp for a veg version. Reduce salt by using low sodium broth and extra lemon.

How spicy is it and can I change that? A: The 1/2 tsp red pepper flakes gives a gentle kick. Leave them out for mild, or add more or a pinch of cayenne if you want it hotter. Taste as you go, it's easy to adjust.

Easy Orzo With Shrimp And Feta Recipe Substitutions and Variations

Shrimp — scallops (use about the same weight, sear 1-2 min per side), firm white fish like cod or halibut (same amount, cook until it flakes), boneless chicken breast or thigh cut in bite sized pieces (cook until 165°F), extra‑firm tofu pressed and browned (good vegetarian swap, add a bit more salt and lemon)
Orzo — Israeli couscous (similar size, cook like small pasta, same liquid roughly), short grain rice or Arborio (needs more liquid and longer cook time, gives a creamier result), small pasta shapes like ditalini or stelline (use same timing as package)
Feta — goat cheese/chevre (similar tang, softer), ricotta salata or aged queso fresco (crumbly and salty, use same amount), grated Parmesan or Pecorino (less creamy, cut back on added salt)
Dry white wine — extra broth plus 1 tbsp lemon juice (for acidity, replace 1/2 cup wine with 1/2 cup broth + 1 tbsp lemon), white wine vinegar or apple cider vinegar diluted with water (use 1 tsp vinegar + enough broth to equal 1/2 cup), dry vermouth (cooks like wine, use same amount)

Pro Tips

– Pat the shrimp seriously dry before seasoning, wet shrimp steam not sear so theyll never get that nice texture, and if you leave tails on you get extra flavor but be ready for a bit more work at the table.
– Use warm broth when you add it, not straight from the fridge, it keeps the orzo cooking evenly so you dont overshoot the shrimp while waiting for the liquid to come up to temp.
– Toast the orzo a little longer than you think, until it smells nutty, that adds depth without changing the basic dish, just dont burn it or youll get a bitter taste.
– Go easy on salt until you fold in the feta, feta makes it salty fast; adjust final seasoning after cheese and a last squeeze of lemon so you dont oversalt.

Easy Orzo With Shrimp And Feta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I perfected a One Pot Shrimp And Orzo that uses just a few pantry staples and one clever step you won't expect.

Servings

servings

Calories

480

kcal

Equipment: 1. Large deep skillet or wide heavy-bottomed pot, for sautéing the onion and simmering the orzo and shrimp (use one pan to save dishes).
2. Sharp chef’s knife and cutting board, for chopping onion, garlic, tomatoes and parsley — keep the knife sharp, it makes everything easier.
3. Measuring cups and spoons, for orzo, broth, wine, oil and spices.
4. Wooden spoon or heatproof spatula, to stir and toast the orzo without scratching the pan.
5. Tongs or a slotted spoon, to nestle and lift the shrimp gently so you dont overcook them.
6. Microplane or fine grater, for zesting the lemon (if you dont have one, use a small sharp knife and grate carefully).
7. Liquid measuring cup or small ladle, for adding the broth and wine in controlled amounts.
8. Small bowl and spoon, to crumble and fold in the feta and to hold chopped parsley for garnish.

Ingredients

1 lb (450 g) large shrimp, peeled and deveined, tails on or off
1 cup (170 g) orzo pasta
2 tbsp olive oil
2 tbsp unsalted butter (optional)
1 small yellow onion, finely chopped (about 3/4 cup)
3 garlic cloves, minced
2 1/2 cups (600 ml) low sodium chicken or vegetable broth
1/2 cup (120 ml) dry white wine (optional)
1 cup cherry tomatoes, halved
2 cups baby spinach
zest and juice of 1 lemon (about 1 tsp zest and 2 tbsp juice)
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 cup (75 g) crumbled feta cheese
2 tbsp chopped fresh parsley (or dill), for garnish
salt and freshly ground black pepper, to taste

Directions

Pat the shrimp dry, season lightly with salt and pepper and set aside, tails on or off as you like.
Heat the olive oil and butter in a large deep skillet or pot over medium heat until the butter melts, then add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes.
Stir in the minced garlic and cook 30 seconds until fragrant, then add the orzo and toast it, stirring, for 1 to 2 minutes so it gets a little nutty.
Pour in the white wine if using and scrape up any browned bits, let it bubble off for about a minute if you used wine, if not just add a splash more broth.
Add the broth, cherry tomatoes, red pepper flakes and dried oregano, bring to a simmer, cover and cook gently, stirring once or twice, until the orzo is almost tender about 8 to 10 minutes.
Stir in the baby spinach, lemon zest and lemon juice, then nestle the shrimp into the orzo, cook uncovered until the shrimp turn opaque and curl up, about 3 to 4 minutes, dont overcook them.
Remove from heat and fold in the crumbled feta and chopped parsley, add the optional extra butter for silkiness, taste and adjust salt and pepper (remember the feta adds salt so go easy).
Let the dish sit 1 to 2 minutes to thicken, then serve with extra feta and parsley on top and a squeeze more lemon if you want more brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.