Rhodes Island
Take a culinary journey to the Mediterranean with this Rhodes Island-inspired recipe—a vibrant fusion of fresh flavors and wholesome ingredients. Plump, juicy shrimp are sautéed with garlic, cherry tomatoes, and a touch of white wine, then tossed with tender orzo pasta for a hearty yet light base. A lively burst of citrus from fresh lemon juice and zest pairs beautifully with tangy crumbled feta and a sprinkle of fragrant oregano. Finished with a drizzle of extra virgin olive oil and fresh parsley, this dish is as colorful as it is delicious. Perfect for a quick dinner but elegant enough for entertaining, this one-pan recipe comes together in under 40 minutes, making it a go-to meal for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined)
- 4 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped)
- 3 cloves garlic cloves (minced)
- 120 milliliters dry white wine
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams cherry tomatoes (halved)
- 100 grams feta cheese (crumbled)
- 250 grams orzo pasta
- 1 liter water
Instructions
Bring 1 liter of water to a boil in a large saucepan. Add a pinch of salt and cook the orzo according to the package instructions (typically 8–10 minutes), until al dente. Drain and set aside.
While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for 1–2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they soften slightly and release some juices.
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
Add the shrimp to the skillet and season with salt, black pepper, and dried oregano. Cook for 3–4 minutes, flipping once, until the shrimp turn pink and opaque.
Reduce the heat to low and stir in the cooked orzo. Add the remaining 2 tablespoons of olive oil, lemon juice, and lemon zest, tossing until everything is well-coated.
Sprinkle the chopped parsley and crumbled feta cheese over the top. Stir gently to combine.
Remove the skillet from heat and let rest for 2 minutes to allow the flavors to meld. Serve immediately, garnished with additional parsley and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 16.5 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2347 mg | 50% | |
*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.
