Description
Greek Shrimp Orzo with Feta, Olives, and Tomatoes is a vibrant, Mediterranean-inspired dish bursting with fresh flavors. Tender shrimp are sautéed with garlic and herbs, then tossed with orzo pasta, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese. It’s an easy, one-pan meal that’s both light and satisfying—perfect for weeknights or casual entertaining.
Ingredients
Scale
Orzo Pasta
- 1 cup orzo pasta
Shrimp & Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Vegetables & Add-ins
- 1 pint cherry tomatoes, halved
- â…“ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Orzo: Cook the orzo in salted boiling water according to package directions until al dente. Drain and set aside.
- Sauté Shrimp: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp, season with salt, pepper, oregano, and red pepper flakes. Cook for 2–3 minutes per side, or until shrimp are pink and opaque. Transfer to a plate.
- Sauté Garlic and Tomatoes: In the same skillet, add remaining olive oil and sauté minced garlic for 1 minute until fragrant. Add halved cherry tomatoes and cook for 3–4 minutes until they start to soften.
- Combine Ingredients: Stir in the cooked orzo, Kalamata olives, and lemon juice into the skillet, tossing gently to combine.
- Return Shrimp and Finish: Return the cooked shrimp to the pan and cook for 1 more minute just to warm through.
- Garnish and Serve: Remove from heat and sprinkle with crumbled feta cheese and chopped fresh parsley. Serve warm, with extra lemon wedges if desired.
Notes
- For extra richness, add a drizzle of olive oil or a pat of butter before serving.
- You can substitute orzo with rice or couscous if preferred.
- This dish is best served fresh but can be enjoyed cold as a pasta salad the next day.
