Creamy Feta Orzo with Shrimp
Indulge in the Mediterranean flavors of Creamy Feta Orzo with Shrimp, a luxurious yet easy one-pan dinner that’s perfect for weeknights or special occasions. Tender orzo pasta is simmered in a velvety sauce made with tangy crumbled feta, heavy cream, and juicy cherry tomatoes, creating a burst of flavor in every bite. Plump, seasoned shrimp are seared to perfection before being tossed with nutrient-packed baby spinach and a touch of zesty lemon juice for a fresh, bright finish. Ready in just 35 minutes, this dish is a harmonious blend of creamy, savory, and light flavors, garnished with fresh parsley for the ultimate Mediterranean touch. Whether you’re looking for a quick dinner or something to impress a crowd, this recipe is a must-try that’s both comforting and elegant. Perfectly suited to keywords like “easy shrimp orzo,” “one-pan Mediterranean recipes,” and “creamy feta pasta,” this dish is a delicious way to elevate any table.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 lb Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 cup Cherry tomatoes (halved)
- 2 cups Chicken or vegetable broth
- 0.5 cup Heavy cream
- 0.75 cup Feta cheese (crumbled)
- 2 cups Baby spinach
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with 1/4 teaspoon of salt and black pepper, and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute, until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften and start to release their juices.
Pour in the broth and bring to a simmer. Cook for 3-4 minutes to slightly reduce the liquid.
Stir in the heavy cream and crumble in the feta cheese. Cook for 2-3 minutes, stirring frequently, until the sauce becomes creamy and smooth.
Add the cooked orzo and baby spinach to the skillet, stirring until the spinach wilts and everything is well combined.
Return the cooked shrimp to the skillet and toss to coat. Stir in the lemon juice and season with the remaining 1/4 teaspoon of salt, black pepper, and red pepper flakes if desired.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 5881 mg | 256% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 12.6 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1218 mg | 94% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
