Roasted Shrimp and Orzo
Bright, zesty, and packed with Mediterranean flavors, this Roasted Shrimp and Orzo recipe is a quick and elegant dish that's perfect for weeknight dinners or casual entertaining. Tender orzo pasta is infused with the citrusy zest and juice of fresh lemon, complemented by perfectly roasted shrimp, blistered cherry tomatoes, and creamy crumbled feta. A sprinkle of fresh parsley and dill brings an herbaceous freshness to every bite, while a hint of garlic ties everything together. Cooked in under 30 minutes, this versatile recipe combines bold ingredients and simple techniques to create a light yet satisfying meal. Serve it warm for a comforting dinner or at room temperature for a refreshing pasta salad-style dish.
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Recipe Information
Ingredients
- 1 pound Orzo pasta
- 1 pound Shrimp (peeled and deveined)
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Lemon (zested and juiced)
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Feta cheese (crumbled)
- 0.5 cup Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 2 cloves Garlic (minced)
- 4 cups Chicken or vegetable stock
- 2 cups Water
Instructions
Preheat your oven to 400°F (200°C).
Bring a large pot of chicken or vegetable stock and water to a boil. Add 1 teaspoon of salt and the orzo pasta, cooking it according to the package instructions until al dente. Drain and set aside.
While the orzo cooks, in a large bowl, toss the shrimp with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and half the lemon zest. Arrange the shrimp in a single layer on a baking sheet lined with parchment paper.
Add the halved cherry tomatoes to the same bowl. Toss with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Place on another section of the same baking sheet or on a separate one, ensuring they are spread out.
Roast the shrimp and tomatoes in the preheated oven for 8-10 minutes, or until the shrimp are pink and cooked through and the tomatoes are slightly blistered.
While the shrimp and tomatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Lower the heat and stir the cooked orzo into the skillet. Add the remaining lemon zest and lemon juice, and mix thoroughly.
Fold in the roasted shrimp, cherry tomatoes, crumbled feta, chopped parsley, and dill. Toss everything together to combine and warm through.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve immediately, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1100 mg | 366% | |
| Sodium | 11820 mg | 514% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 23.6 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1855 mg | 143% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3316 mg | 71% | |
*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.
