Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1 lemon, juiced and zested
- 2 cups chicken broth or water
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook orzo in boiling salted water until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet, season with salt and pepper, cook until pink and opaque, about 3-4 minutes per side.
- Stir in lemon juice, zest, and cooked orzo. Mix well to coat everything evenly.
- Add crumbled feta and chopped parsley, toss gently to combine.
- Serve warm, garnished with extra parsley and lemon slices if desired.
Notes
- Feel free to add cherry tomatoes or spinach for extra color and nutrition.
- Use fresh lemon juice for best flavor.
- Perfect for a quick weeknight dinner ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Seafood, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 165mg