Description
This Greek Shrimp Orzo with Feta, Olives, and Tomatoes is a bright and flavorful dish that’s perfect for a light dinner or a satisfying lunch. Packed with juicy shrimp, fresh veggies, briny olives, and creamy feta cheese, this Mediterranean-inspired recipe is simple to make and full of vibrant flavors.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo according to the package instructions. Drain and set aside.
- While the orzo is cooking, heat olive oil and butter in a large skillet over medium-high heat.
- Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the garlic and cook for an additional minute.
- Stir in the halved cherry tomatoes and Kalamata olives, cooking for another 2 minutes until the tomatoes soften slightly.
- Add the cooked orzo to the skillet and stir to combine with the veggies and olives.
- Return the cooked shrimp to the skillet and toss everything together gently.
- Drizzle with fresh lemon juice, and sprinkle with dried oregano, crumbled feta, and fresh parsley.
- Serve warm and enjoy!
Notes
- If you want extra flavor, you can add a few tablespoons of olive brine from the Kalamata olives to the dish for added tanginess.
- You can use any other type of pasta if you don’t have orzo, though orzo provides a nice texture and shape for this dish.
- Add more veggies if desired, like cucumber or bell peppers, for extra crunch and freshness.
- This dish can be made ahead of time and served chilled for a refreshing pasta salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 195mg