Description
This Greek Shrimp Orzo with Feta, Olives, and Tomatoes recipe combines succulent shrimp with orzo pasta, cherry tomatoes, kalamata olives, and tangy feta cheese for a flavorful Mediterranean-inspired dish.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For the Orzo:
- 1 cup uncooked orzo pasta
- 2 1/2 cups low-sodium chicken broth or water
Additional Ingredients:
- 2 cups cherry tomatoes (halved)
- 1/2 cup kalamata olives (sliced)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Shrimp: In a large skillet, heat olive oil and garlic. Add shrimp, oregano, red pepper flakes, salt, and pepper. Cook until pink and cooked through. Set aside.
- Cook the Orzo: In the same skillet, toast orzo, then add chicken broth. Simmer for 8-10 minutes until tender. Add tomatoes and olives, cook for 2 minutes.
- Combine: Return shrimp to the skillet. Stir in lemon juice, feta, and parsley. Serve warm.
Notes
- You can use spinach or artichoke hearts for extra veggies.
- Substitute vegetable broth for a pescatarian version.
- Add more lemon juice or olive oil before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 180 mg
