Description
A flavorful and quick Mediterranean-inspired dish combining orzo pasta, succulent shrimp, tangy feta cheese, cherry tomatoes, and briny Kalamata olives, all brought together with a bright lemon flavor. Perfect for a delicious weeknight meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 2 cups cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- Add the remaining tablespoon of olive oil and minced garlic to the same skillet. Sauté for about 1 minute until fragrant.
- Stir in the lemon zest, lemon juice, salt, and black pepper.
- Add the cooked orzo, shrimp, chopped parsley, crumbled feta, halved cherry tomatoes, and sliced Kalamata olives to the skillet.
- Toss everything together until well combined and heated through.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with additional parsley and feta cheese if desired.
Notes
- This dish can be served warm or at room temperature.
- Substitute shrimp with grilled chicken or tofu for a different protein.
- Add spinach or arugula for extra nutrients and color.
- Add red pepper flakes while sautéing garlic for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 3g
- Sodium: 745mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg