Lemon Feta Orzo Roasted Shrimp

This vibrant Lemon Feta Orzo with Roasted Shrimp captures everything I crave in a light Mediterranean supper Tangy citrus feta and fresh herbs brighten each bite while sweet tomatoes and juicy shrimp add pops of flavor This dish comes together quickly and makes any weeknight feel like a seaside escape

My family asks for this every time the weather turns warm It is my go to for impressing guests without hours in the kitchen

Ingredients

• Shrimp: Look for large peeled deveined shrimp for easy eating Choose firm fresh shellfish for the best results
• Extra virgin olive oil: Rich flavor base for both marinade and dressing Use a quality brand for depth
• Kosher salt: Enhances all the fresh flavors
• Freshly ground black pepper: Gives gentle heat and aroma
• Dried oregano: Brings classic Mediterranean depth
• Smoked paprika: Offers a subtle warmth and lovely color Opt for a Spanish variety if possible
• Lemon zest: Packed with citrus oils it infuses the shrimp with zesty brightness
• Orzo pasta: Tender bits soak up all the dressing Choose Italian orzo for true texture
• More extra virgin olive oil: Adds richness to the warm pasta
• Lemon juice: Freshly squeezed brightens every bite
• Garlic clove: Grated fine for even flavor Choose plump firm cloves
• Crushed red pepper flakes: Optional for a background of heat
• Cherry tomatoes: Sweet and juicy Select ripe firm tomatoes for best flavor
• Baby spinach: Roughly chopped it wilts just enough into the warm pasta
• Parsley: Adds fresh grassy finish Use flat leaf for best aroma
• Dill: Classic with lemon and shrimp Fresh dill brings delicate spring flavor
• Feta cheese: Creamy tang balances the lemon and herbs Choose briny Greek feta
• Capers: Optional brine adds a punchy Mediterranean note

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to four hundred twenty five degrees Fahrenheit That high heat gives the shrimp a perfect roast Line a baking sheet with parchment paper for easy cleanup

Season the Shrimp:

Toss your peeled shrimp with olive oil salt pepper dried oregano smoked paprika and lots of fresh lemon zest Coat the shrimp well so every bite is packed with flavor Then arrange them in a single layer on your baking sheet

Roast the Shrimp:

Roast shrimp for eight to ten minutes Watch closely Overcooked shrimp turn rubbery Remove them right when they turn opaque and pink

Cook the Orzo:

Bring a big pot of salted water to a rolling boil Cook the orzo according to the package directions You want it just done al dente Drain quickly and return the pasta to the pot while hot

Dress the Orzo:

While the pasta is still steaming toss in your olive oil fresh lemon juice grated garlic and a pinch of red pepper flakes Stir thoroughly The warm orzo will soak up the fresh dressing and become intensely flavorful

Add Vegetables and Herbs:

Fold in the cherry tomatoes spinach parsley and dill The spinach will wilt just right from the heat of the pasta The herbs stay vibrant and fragrant

Mix in Feta and Capers:

Gently add crumbled feta and capers if you are using them Mix softly so the feta stays chunky but distributed

Assemble and Serve:

Pile the roasted shrimp on top of the lemony herbed orzo Serve directly from the pot or arranged in a large shallow bowl Garnish with extra herbs and lemon wedges for a burst of color

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I love the way fresh dill brings a unique fragrance that instantly says summer in my kitchen One of my favorite moments was making this for my sister during her visit just as we opened the windows for the first warm breeze of the season The sparkle of lemon and feta always reminds me of happy times

Storage Tips

Refrigerate leftovers in an airtight container for up to two days The flavors meld overnight making it even tastier Just allow the shrimp and orzo to come to room temperature or gently reheat before serving Add a squeeze of lemon to revive the brightness

Ingredient Substitutions

Swap out the shrimp for grilled chicken or marinated tofu for a different protein If you run out of dill try fresh basil or mint for a different twist You can also use gluten free orzo or rice for a wheat free version If feta is too strong try soft goat cheese for a milder flavor

Serving Suggestions

This is perfect on its own as a main but pairs wonderfully with crusty bread or a green salad For a larger meal set out olives and hummus as appetizers Lemon Feta Orzo also shines at picnics or on a buffet as it is delicious at room temperature

Cultural and Historical Context

Orzo is a small pasta beloved in both Greek and Italian cooking It soaks up flavors from zesty salads or simmered broths Shrimp and feta are classic in Greek kitchens while bright lemon and fresh herbs are hallmarks of coastal Mediterranean fare This meal brings those simple clean flavors home in every forkful

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Pro Tips

Always use fresh lemon and herbs for the brightest flavor Roast the shrimp just until opaque to keep them juicy Toss the hot orzo with the dressing right away so it absorbs all the lemon and garlic

Common Questions

→ What kind of shrimp works best for this dish?

Large, peeled and deveined shrimp cook quickly and provide a succulent texture, making them ideal for this orzo combination.

→ Can I substitute another pasta for orzo?

Small shapes like ditalini, pearl couscous, or even rice are suitable alternatives if orzo isn’t available.

→ How should I serve Lemon Feta Orzo Shrimp?

It's delicious both warm or at room temperature, garnished with extra fresh herbs and a wedge of lemon for brightness.

→ Are there recommended herb or vegetable variations?

Try basil or mint in place of dill, or add marinated artichoke hearts or kalamata olives for a flavorful twist.

→ Is this dish suitable for gluten-free diets?

By substituting gluten-free orzo or rice, you can easily make the dish gluten-free. Check ingredient labels to avoid allergens.