Save This Mediterranean-inspired Lemon Feta Orzo with Roasted Shrimp brings zesty spring flavors to your table. Tender orzo, juicy shrimp, and tangy feta mingle with bright herbs and cherry tomatoes for a vibrant main dish. It is perfect for a quick weeknight dinner or light al fresco meal when the sun is shining.
The first time I made this, I needed something quick for a friend coming over. When I tasted it, I was amazed how a few simple steps created such a fresh and elegant dinner. Now whenever orzo is on sale, I save it for this recipe.
Ingredients
- Large shrimp: fresh or frozen give the dish its star protein. Look for ones that are already peeled and deveined to save time. Tossing with lemon zest elevates the seafood flavor.
- Extra-virgin olive oil: rounds out the dressing and helps everything roast and blend. Pick a fruity, peppery variety for best results.
- Kosher salt and freshly ground black pepper: dial up taste levels. Go for flaky salt and grind the pepper just before using for maximum fragrance.
- Dried oregano and smoked paprika: bring depth and a gentle warmth. Spanish smoked paprika is ideal here.
- Lemon zest and juice: create that signature tangy punch. Always zest lemons before juicing and use organic, unwaxed fruit if available.
- Orzo pasta: has a tender bite that’s perfect for soaking up all the bright flavors. Choose bronze-cut orzo if you see it for a more rustic texture. Gluten-free orzo or even rice are good swaps.
- Garlic clove: finely grated gives a mellow, integrated aroma. Choose firm, fresh heads for the least bitterness.
- Crushed red pepper flakes: add a gentle kick if you like heat.
- Cherry tomatoes: give bursts of sweetness and color. Try to find vine-ripened or heirloom varieties for most flavor.
- Baby spinach: wilts down for green color and nutrition. Choose small, tender leaves for the most delicate texture.
- Fresh parsley and dill: bring a lush, spring taste. Always use freshly cut herbs and chop them just before adding.
- Feta cheese: crumbled on top ties everything together with creamy, tangy contrast. Seek out Greek feta made with sheep’s or goat’s milk for an extra punch.
- Capers: bring brightness. If you love their briny pop, add a spoonful or two for salty complexity.
Instructions
- Prep the Shrimp:
- Pat shrimp dry with paper towels for better roasting. Toss well with olive oil, salt, pepper, dried oregano, smoked paprika, and fresh lemon zest until evenly coated.
- Roast the Shrimp:
- Line a baking sheet with parchment. Arrange shrimp in a single layer with space between each for even cooking. Roast at 425 degrees Fahrenheit for eight to ten minutes until just opaque and curled pink. Set aside so they stay juicy.
- Cook the Orzo:
- Bring a large pot of salted water to a boil. Pour in the orzo and stir to prevent sticking. Cook until al dente following package instructions. Drain thoroughly and return orzo to the hot pot so it stays warm.
- Dress the Orzo:
- While the pasta is still steaming, pour in olive oil, squeeze fresh lemon juice, and add grated garlic and red pepper flakes if using. Stir with a wooden spoon to coat every grain and release the aroma.
- Add Vegetables and Herbs:
- Immediately add cherry tomato halves, chopped baby spinach, parsley, and dill to the hot orzo. Stir thoroughly so the spinach just barely wilts and herbs become vivid green.
- Mix Cheese and Capers:
- Gently fold in feta crumbles and capers if desired. Mix only enough to distribute so the feta holds some shape.
- Layer and Serve:
- Spoon orzo into a serving dish or on plates. Top each with a generous portion of roasted shrimp. Sprinkle with extra herbs and lemon wedges if you like, and serve either warm or at cool room temperature.
Save This was the first shrimp dish my niece ever tried and she declared it better than restaurant pasta I still remember her surprise at how much flavor the lemon and dill added
Storage Tips
Transfer leftovers to an airtight container and cover. Store in the fridge for up to two days. For best texture remove shrimp before microwaving so they do not get rubbery then reheat orzo separately and top with cold or just-warmed shrimp.
Ingredient Substitutions
If you cannot have shrimp try cubed roasted chicken or canned white beans for a protein swap. Baby arugula stands in for spinach and crumbled goat cheese is nice as an alternative to feta. If you are out of fresh dill try chopped basil or mint for a bold twist.
Serving Suggestions
Pile the orzo on a big platter and arrange shrimp on top with plenty of fresh herbs for a dinner party presentation. Add a simple cucumber salad and crusty bread or serve alongside grilled vegetables. This is a perfect match for chilled white wine and a breezy patio.
Cultural and Seasonal Notes
Orzo pasta frequently appears in Greek and Italian cooking. This recipe celebrates Mediterranean ingredients that shine in springtime dill parsley and lemon. You can swap in asparagus or peas instead of spinach or use grilled seasonal zucchini for summer versions.
Save Make this Lemon Feta Orzo with Roasted Shrimp once and you will want to revisit it all season long. Its colors and flavors make every table feel like a celebration.
Cooking Questions
- → How do I prevent shrimp from becoming overcooked?
Roast shrimp just until opaque and firm, typically 8–10 minutes at 425°F. Avoid overcooking for best texture.
- → Can I substitute the orzo with another type of pasta?
Yes, small pasta shapes like ditalini or couscous work well, or try a gluten-free option if needed.
- → What herbs can I use instead of dill or parsley?
Basil or mint make great herbal substitutes, lending new layers of freshness to the dish.
- → How do I make this meal ahead of time?
Prepare components separately, then combine before serving. Serve chilled or at room temperature.
- → What pairs well as a side with this dish?
Try a simple green salad or crusty bread, and consider a crisp white wine for pairing.
- → Is it possible to make this dairy-free?
Omit the feta or use a dairy-free cheese alternative for a dairy-free version.