Description
A vibrant and flavorful Greek-inspired dish featuring tender shrimp sautéed with aromatic spices, served over creamy orzo pasta, and topped with briny olives, sun-dried tomatoes, and crumbled feta cheese, finished with a fresh citrusy zing and herbs. Perfect for a quick and satisfying Mediterranean meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large raw shrimp, peeled, deveined, tails removed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Pasta and Vegetables
- 1 cup orzo pasta
- 1 1/4 cups chicken broth or water
- 1 cup cherry tomatoes, halved
- 1/3 cup sun-dried tomatoes, chopped
- 1/3 cup Kalamata or black olives, pitted and halved
Finishing Touches
- 1 lime or lemon, juiced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Cook Orzo: In a medium saucepan, bring the chicken broth or water to a simmer. Add the orzo pasta and cook for about 10 minutes, stirring occasionally to prevent sticking, until orzo is tender. If needed, add a splash more liquid to keep the pasta from drying out. Drain any excess liquid and set aside.
- Sear the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using) and sauté for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- Combine Ingredients: In the same skillet, add the cherry tomatoes, sun-dried tomatoes, and olives. Stir and cook for 2-3 minutes until warmed through and tomatoes slightly soften. Return the cooked orzo and shrimp to the skillet and gently toss to combine all the ingredients and heat through.
- Finish and Garnish: Remove skillet from heat. Drizzle fresh lime or lemon juice over the mixture, then sprinkle crumbled feta cheese and chopped basil or parsley on top. Serve immediately for vibrant flavors and a satisfying meal.
Notes
- For a vegetarian version, omit shrimp and add sautéed mushrooms or chickpeas.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- If sun-dried tomatoes are oily, reduce added olive oil accordingly.
- Adjust red pepper flakes to your desired level of heat or omit for mild flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days.
