Ingredients
Scale
- 1 cup dry orzo pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 large lemon, zested and juiced (about 1/4 cup juice)
- 2 1/2 cups chicken or vegetable broth
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the dry orzo pasta and toast for 2-3 minutes, stirring constantly until lightly golden.
- Step 2: Pour in the chicken broth and half of the lemon zest. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed and the orzo is tender.
- Step 3: While the orzo cooks, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Season lightly with salt and pepper.
- Step 4: Once the orzo is cooked, remove it from the heat. Stir in the cooked shrimp, the remaining lemon zest, and all of the lemon juice. Toss gently to combine.
- Step 5: Fold in the crumbled feta cheese and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed before serving immediately.
Notes
- Store leftovers in an airtight container for up to 3 days; adding a splash of chicken broth before sealing will help the orzo stay moist and prevent clumping.
- Gently reheat smaller portions in a skillet over low heat, adding a tablespoon of water or broth while stirring frequently to avoid overcooking the shrimp.
- Serve this bright dish with a side of steamed asparagus or crusty artisan bread perfect for soaking up the remaining lemony sauce.
- For maximum zest appeal, reserve a tiny pinch of lemon zest and parsley to sprinkle directly over the final plated dish just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American