Lemon Feta Orzo Shrimp: My Go-To Quick Dinner (With Tips)
So, Let Me Tell You About Lemon Feta Orzo Shrimp…
Okay, so here’s the deal: Lemon Feta Orzo Shrimp isn’t the kind of recipe I grew up with (my mum’s more of the good old roast chicken persuasion), but one late Thursday night, I stumbled onto this combo when I had shrimp, half a lemon, and a decently sad block of feta languishing in the back of the fridge. I was hungry, it was raining, and the cat was waging war with my shoelaces. Anyway—after throwing things into a pot (some things twice—oops), I ended up with something so zingy and comforting it legit made me forget I’d run out of bread again. Plus, my friend Fran still texts me for the recipe whenever she’s had a rough day. That’s a sign of a winner, right?
Why You’ll Love This (Or At Least I Do)
I make this, honestly, whenever I want to look like I spent way more time in the kitchen than I did. My family (and that picky neighbor who ‘just popped by’) goes mad for this because it’s got that perfect zing from the lemon juice and the feta just sort of melts in. Plus, shrimp cooks super fast—which is a blessing and a curse if you, like me, get easily distracted and end up googling the origins of orzo pasta in the middle of prepping. If you’re a serial over-thinker with little patience for fussy dinners, this one’s your new friend.
Let’s Talk Ingredients (You Can Substitute, Really)
- 1 cup orzo pasta (I’ve even used mini shells in a pinch. My cousin Nisha swears it’s fine. It is… sort of).
- 400g peeled shrimp (fresh or frozen—sometimes I go for the big ones, sometimes the supermarket bagged kind)
- 1 juicy lemon (sometimes I use more if they’re tiny—bigger ones, just one)
- 100g feta cheese (Greek is fancy, but supermarket own-brand is, like, 98% as good—you won’t get arrested)
- 2 cloves garlic, minced (powder works in an emergency, but fresh is WAY better)
- 1 tbsp olive oil (or a giant knob of butter if that’s what you’ve got)
- Big handful of baby spinach (rocket works, too; lettuce does NOT—trust me)
- Salt and black pepper to taste
- Pinch of chili flakes (optional—I skip for kids, add loads for myself)
- Fresh herbs, like parsley or dill (only if they’re not profoundly wilted)
There’s an extended version with sun-dried tomatoes and capers, but after trying that once, I realized less is more—for me at least.
How I Actually Make Lemon Feta Orzo Shrimp
- Boil the orzo: Get a medium pot of salted water bubbling away—use plenty of water so the orzo doesn’t get all gluey. Chuck in the orzo and stir every now and then. Don’t walk away (says the person who has scooped out starch glue more times than she’ll admit). It’ll take maybe 8-10 minutes. Taste to check. Drain but save a splash of pasta water (I always forget and just use tap—it works… mostly).
- Sauté the shrimp: Meanwhile, get a big frying pan good and hot, then add the olive oil and garlic. The garlic smells amazing here (try not to burn it, though I often do, and it’s still edible). Toss the shrimp in, sprinkle a bit of salt and pepper. They cook fast—2-3 mins per side? When they curl up and turn pink, you’re golden. This is where I sneak a taste if no one’s looking.
- Lemon party: Zest most of the lemon straight into the pan with shrimp, then squeeze the juice in. Watch out for seeds, or do like my uncle and just fish them out with a spoon later.
- Combine the goodness: Tip in the drained orzo, add spinach and crumbled feta, and toss everything gently together. Add a splash of that saved pasta water—or hot tap if you’re forgetful like me—to get it all loose and not at all sticky. Stir until the spinach wilts and the feta just about softens into melty pockets.
- Taste, adjust, and serve: Taste for salt, a bit more lemon if needed. Sprinkle fresh herbs if you’ve got ’em. Carry to table, defending it from snacky hands. Eat while warm.
Some Notes (Learned the Hard Way)
- If you overcook shrimp, they get weirdly squeaky-textured—not a fan. Pull ’em off early if in doubt.
- Actually, I find it works better if you add the feta after the heat is off, so it’s creamy but not totally melted into oblivion.
- Orzo sticks if you ignore it, so give it a stir every now and then—browse Serious Eats’ rundown on orzo if you want an extremely detailed explanation.
- My friend once added way too much lemon; it’s not a lemonade, so rein it in if you’re nervous!
Mixing It Up (Some of These Worked, Some Not So Much)
- I once swapped the shrimp for shredded rotisserie chicken—still tasty, but a different vibe.
- Did a roasted cherry tomato version: lovely, but honestly, more work than I was in the mood for.
- Tried this with crumbled goat cheese instead of feta—honestly, not my favorite, but maybe that’s your bag?
- I’ve chucked in peas or canned artichokes when the cupboards are looking bare.
What You Need (And What You Can Get Away With)
- Medium saucepan for the orzo
- Frying pan (mine’s ancient, but any good non-stick or even a cast iron’ll work)
- Zester or a grater (if you don’t have one, a veggie peeler and a knife for mincing the peel works—totally jerry-rigged, but I’ve done it in a pinch)
- Wooden spoon (anything for stirring will do, even a big fork—kitchen rules are flexible here)
Keeping Leftovers (Not That I Often Have Any!)
Store any leftovers in a lidded container in the fridge. Should keep for 2 days, maybe 3 if you’re brave, but honestly, in my house this barely lasts the night. If you’re packing it for lunch the next day, I think it tastes even brighter (maybe the lemon soaks in more?). Give it a quick zap in the microwave or eat cold—both fine. Don’t freeze though; shrimp gets a weird texture once thawed (ask me how I know).
How We Serve It (And a Family Quirk)
I like it straight up, big bowls, maybe an extra squeeze of lemon and a bit more herby stuff. If I’m feeling proper, I chuck a salad on the side—check out this honey-lemon pea salad from Smitten Kitchen—it’s the business. Occasionally, my lot demand garlic bread. Not exactly on-theme, but hey, who am I to argue?
Lessons Learned (Aka: Things I Wish I’d Known Sooner)
- I once drained the orzo and just let it hang out in the colander for ages—don’t. It gets way too sticky. Get it into the pan ASAP so it slurps up the lemony shrimp juice.
- Don’t be shy with the feta—if in doubt, more is more.
- Chopping up the spinach small helps it blend in. Big leaves for a rustic look, though. Your call.
- If you rush the shrimp, they’re sad and rubbery. Just give them a minute. (Literally).
FAQ—Real Questions From Real Eaters
Q: Can I use frozen shrimp?
Absolutely. Honestly, frozen shrimp save my bacon all the time. Just thaw them first (I run ’em under cold water in a colander—it works).
Q: Any way to make this dairy free?
Yup. I’ve tried skipping the feta and using a sprinkle of nutritional yeast instead. Not quite the same but, you know, it’ll do in a pinch.
Q: Can you make it ahead?
Mmm, technically yes, but it’s best fresh. If you do make it ahead, maybe keep the shrimp separate and only mix just before serving or reheating. But if you forget, it’s not the end of the world.
Q: Does it work with other pasta shapes?
Probably. I once used ditalini and it was fine, a bit chunkier, maybe not as cute but still tasty. Orzo is just extra fun to eat, I think.
Q: What’s the best feta?
Look, my grandmother insists on the good stuff in the tins (the sheep’s milk feta in brine), but in real life I just grab whatever’s on offer at the supermarket.
Right, if you’ve got other questions just ask! Or, you know, wing it and let me know your tweaks—half the fun is messing about with what you’ve got. And if you need a weirdly detailed orzo pasta fact fix, Wikipedia’s got you covered.
Ingredients
- 12 oz orzo pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
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1Cook the orzo pasta according to the package instructions. Drain and set aside.
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2While orzo cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
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3Add shrimp to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 2–3 minutes per side until shrimp are pink and opaque.
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4Stir in the cooked orzo, lemon zest, and lemon juice. Toss to combine and heat through.
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5Remove from heat. Top with crumbled feta cheese and chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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