Description
A bright and refreshing dish combining succulent shrimp, tender orzo pasta, and flavorful vegetables with zesty lemon and creamy feta.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp extra-virgin olive oil (for shrimp preparation)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- Zest of 1 lemon
- 12 oz orzo pasta
- 2 tbsp extra-virgin olive oil (for orzo)
- Juice of 1 large lemon (3 tbsp)
- 1 clove garlic (finely grated)
- 1/4 tsp red pepper flakes (optional)
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach (roughly chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh dill (chopped)
- 4 oz feta cheese (crumbled)
- 2 tbsp capers (rinsed and drained, optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine the shrimp with 1 tbsp olive oil, salt, pepper, oregano, smoked paprika, and lemon zest, ensuring each shrimp is well-coated.
- Spread the shrimp in a single layer on the baking sheet and roast for 8–10 minutes, until they are opaque and just cooked through.
- In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and return to the pot.
- While the orzo is still hot, stir in 2 tbsp olive oil, lemon juice, garlic, and red pepper flakes. Mix well.
- Gently fold in the cherry tomatoes, spinach, parsley, and dill until the spinach is wilted.
- Carefully mix in the crumbled feta cheese and capers, if using.
- Top the orzo with the roasted shrimp and enjoy warm or at room temperature, garnished with extra herbs and lemon wedges.
Notes
Use fresh ingredients for best flavor; customize vegetables to your preference; this dish can be prepared ahead of time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 270mg