Description
A fresh and flavorful Mediterranean-inspired dinner, this Lemon Feta Orzo Roasted Shrimp combines juicy shrimp, orzo pasta, lemon, herbs, and creamy feta for a quick weeknight meal that looks as good as it tastes.
Ingredients
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1 lb large shrimp, peeled and deveined
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3 tbsp extra virgin olive oil, divided
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1 tsp kosher salt
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½ tsp freshly ground black pepper
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1 tsp dried oregano
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½ tsp smoked paprika
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1 tbsp lemon zest
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12 oz orzo pasta
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2 tbsp fresh lemon juice
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1 garlic clove, finely grated
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¼ tsp crushed red pepper flakes (optional)
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1 ½ cups cherry tomatoes, halved
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3 cups baby spinach, roughly chopped
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¼ cup fresh parsley, chopped
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2 tbsp fresh dill, chopped
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4 oz feta cheese, crumbled
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2 tbsp capers (optional)
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Lemon wedges, for serving
Instructions
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Preheat oven to 425°F. Toss shrimp with 1 tbsp olive oil, oregano, smoked paprika, lemon zest, salt, and pepper. Spread on a baking sheet and roast for 6–8 minutes, until shrimp are pink and just cooked through.
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Meanwhile, cook orzo in salted boiling water until al dente, about 7–9 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.
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In a large bowl, whisk together lemon juice, 1 tbsp olive oil, garlic, and crushed red pepper flakes. Add warm orzo and toss to coat.
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Fold in cherry tomatoes, spinach, parsley, dill, and capers. The spinach will gently wilt in the warmth of the pasta.
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Top with roasted shrimp and sprinkle with feta cheese. Serve warm with lemon wedges.
Notes
Don’t overcook shrimp—they should curl into a “C,” not a tight “O.”
For best flavor, use block feta instead of pre-crumbled.
Make it gluten-free by swapping orzo for quinoa or gluten-free pasta.
Tastes great warm or at room temperature—perfect for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta, Seafood
- Method: Roasting + Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 160 mg