Description
This Greek Shrimp with Orzo and Feta is a quick and flavorful Mediterranean-inspired dish combining tender shrimp, al dente orzo pasta, fresh spinach, juicy cherry tomatoes, and creamy crumbled feta. Ready in just 25 minutes, it’s an easy and healthy weeknight meal bursting with vibrant colors and savory flavors.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 3 cloves garlic, minced
Pasta and Cheese
- 1 cup orzo pasta
- 1 cup feta cheese, crumbled
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook the shrimp until they turn pink and opaque, approximately 3 to 4 minutes, stirring occasionally.
- Add Vegetables and Herbs: Stir in the halved cherry tomatoes, fresh spinach, and dried oregano. Cook until the spinach has wilted and tomatoes have softened, about 2 to 3 minutes.
- Combine Orzo and Feta: Add the cooked orzo pasta to the skillet, mixing well to combine all ingredients evenly. Sprinkle the crumbled feta cheese on top.
- Season and Serve: Season the dish with salt and freshly ground black pepper to taste. Stir gently to incorporate the feta slightly without melting it completely. Serve warm immediately.
Notes
- Use fresh shrimp for the best flavor and texture; frozen shrimp can be used if thawed properly.
- Feel free to substitute fresh oregano if available for a brighter herbal note.
- For a spicier kick, add a pinch of crushed red pepper flakes when sautéing garlic.
- This dish pairs well with a side of Greek salad or crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
