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
1 lb large shrimp, peeled and deveined
3 tbsp extra virgin olive oil, divided
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp dried oregano
½ tsp smoked paprika
1 tbsp lemon zest
12 oz orzo pasta
2 tbsp fresh lemon juice
1 garlic clove, finely grated
¼ tsp crushed red pepper flakes (optional)
1 ½ cups cherry tomatoes, halved
3 cups baby spinach, roughly chopped
¼ cup fresh parsley, chopped
2 tbsp fresh dill, chopped
4 oz feta cheese, crumbled
2 tbsp capers (optional)
Lemon wedges, for serving
Instructions
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.
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.
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.
Fold in cherry tomatoes, spinach, parsley, dill, and capers. The spinach will gently wilt in the warmth of the pasta.
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