Description
A vibrant and flavorful Greek Shrimp with Orzo and Feta recipe featuring tender shrimp cooked in a rich tomato sauce with olives and herbs, served over perfectly cooked orzo pasta. This one-pan, 30-minute meal is an effortless blend of Mediterranean flavors, ideal for a quick weeknight dinner with minimal cleanup.
Ingredients
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
Orzo
- 1 cup orzo pasta
- 2 cups low-sodium vegetable or chicken broth
- 1/4 cup crumbled feta cheese
Instructions
- Prepare the Shrimp: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add the shrimp to the skillet, seasoning with salt, pepper, and crushed red pepper flakes if using, and cook for 2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Make the Tomato Sauce: In the same skillet, add the diced tomatoes, kalamata olives, and dried oregano. Stir to combine and let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook the Orzo: Add the orzo pasta to the skillet with the tomato sauce, then pour in the broth. Stir well, bring to a boil, then reduce heat to medium-low. Cover and cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Combine and Finish: Return the cooked shrimp to the skillet, stirring gently to mix with the orzo and tomato sauce. Cook for an additional 1-2 minutes to ensure the shrimp are heated through.
- Serve: Remove from heat and sprinkle crumbled feta cheese and chopped fresh parsley evenly over the dish. Serve immediately, enjoying a bright and hearty Mediterranean meal.
Notes
- You can substitute fresh tomatoes in place of canned diced tomatoes if preferred, adjusting the cooking time to allow the sauce to reduce.
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Use gluten-free orzo or substitute with quinoa for a gluten-free version.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
