Lemon Feta Shrimp Orzo is a rich and creamy one pan meal that is flavor packed and so easy to make! An irresistible combination of shrimp, feta cheese, asparagus, lemon, and orzo pasta that is quick enough for weeknight dinners and fancy enough for entertaining!
Lemon Feta Shrimp Orzo Recipe
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This one pan meal is always on repeat at our house! We love that it is so easy to make, only takes one pan, and is flavor packed. Orzo is a small rice shaped pasta that cooks quickly making it perfect for quick weeknight dinners. Add in some shrimp, feta, and asparagus and you are left with a fancy and delicious dinner! We love cooking with orzo, two of our favorite recipes are our Greek Orzo Salad and a warm and cozy Turkey Meatball Orzo Soup!
What is Lemon Feta Shrimp Orzo
This one pan meal features shrimp, feta cheese, asparagus, and orzo all cooked in one pan with a pop of fresh lemon flavor. It's one of the easiest fancy pastas you can make! It's a perfect week night dinner, or fancier weekend meal to enjoy with family and friends. Packed with flavor from lemon, feta, onions, and garlic, it is a bright and colorful dish perfect for spring and summer entertaining or to brightened up the fall and winter months!
Perfect Pairings
Ingredients
- Shrimp - for the quickest recipe use frozen peeled and deveined shrimp. We like to use medium sized shrimp (31 - 40 per pound) so that they are nice and hearty. You can also use smaller or larger shrimp.
- Broth - chicken broth is used to cook the orzo. It adds a rich flavor. For added protein and nutrients you can even use bone broth!
- Asparagus - we love asparagus paired with shrimp and lemon. This is a great spring/summer recipe for in season asparagus. If you don't like asparagus you can swap for broccoli, zucchini, frozen peas, or snow peas.
- Orzo - a small rice shaped pasta that cooks very quickly. It's perfect for one pan recipes simmered in broth and which gives it a risotto like texture.
- Feta - everything is better with feta! Feta is stirred into the orzo which slightly melts the cheese, there is additional feta crumbled on top before serving so you have the perfect combination of melty and creamy feta cheese!
- Onion - sautéed into the pasta dish.
- Lemon Juice and Zest - using both the juice and zest from the lemon gives this dish the best pop of lemon flavor.
- Garlic - sautéed into the pasta dish.
- Garlic Powder - used to marinate the shrimp.
- Butter
- Salt and Pepper
- Olive Oil
- Parsley - used to garnish the dish. It adds a fresh flavor and pop of color.
How to Make Lemon Feta Shrimp Orzo
Full Printable Recipe at Bottom of page
- In a medium sized bowl add the shrimp, garlic powder, salt, and black pepper. Mix until combined. Set aside to marinate while you prepare the remaining ingredients.
- Heat a large pan to medium heat and add in butter. Once melted, add the shrimp and cook for 1-2 minutes per side or until it is just cooked through (the shrimp should be fully pink). Remove the shrimp and place on a plate and cover.
- To the same pan on medium heat add butter and olive oil. Once the butter is melted add in the onion. Sauté for about 2-3 minutes or until translucent. Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the orzo pasta. Stir for about 3-4 minutes or until the orzo is lightly toasted.
- Pour the chicken broth into the pan and stir until the orzo is evenly coated. Bring to a boil. Once boiling cover the pan and reduce the heat to low. Cook for about 6-8 minutes, or until almost all of the liquid has been absorbed, and the orzo is cooked al dente.
- Uncover the orzo and stir in the 1 cup fresh asparagus. Allow to cook for 2-3 minutes or until the asparagus is bright green and tender.
- Stir in the cooked shrimp, feta cheese, lemon juice and zest, salt, pepper. Stir to combine. Top with chopped parsley.
- Serve and enjoy! Optional: garnish with additional feta cheese.
Tips for the Best One Pan Orzo
- Vegetables - this recipe is versatile and customizable. You can use any vegetables you have on hand or are in season. We love any combination of asparagus, broccoli, zucchini, snow peas, snap peas, frozen peas, and more. The possibilities are endless!
- Lemon Juice - we highly recommend using fresh lemon juice instead of bottled. But in a pinch you can you bottled. To get the most out of your lemon, roll your lemon on the kitchen counter and press down on the lemon s you roll to draw out as much juice as you can. Then slice and squeeze the lemon.
- Protein - instead of shrimp you can swap for scallops, thinly sliced chicken breast, or cubed salmon. All work great for this recipe.
FAQ
Microwave the orzo in 30-second intervals, stirring in between until warm or reheat in a frying pan on medium heat until warmed through.
Leftovers can be stored in the refrigerator, in an airtight container, for up to 4 days.
Place the cooked and cooled orzo in an airtight container and store it in the freezer for up to 3 months. You can freeze individual servings of the orzo in a freezer safe container. Then simply reheat in the microwave for 3-4 minutes or until warmed through for a quick lunch or dinner!
This can be made ahead and kept in the fridge for 4 days in an airtight container. For meal prep, separate into individual servings and store 4 days in the fridge.
Swap the shrimp for cubed tofu, or a plant based seafood alternative.
Use gluten free orzo, or small shaped gluten free pasta of choice.
Swap the butter for oil and use a dairy free feta cheese or plant based feta cheese.
More Easy Sides
Enjoy!
- Sab
Lemon Feta Shrimp Orzo
Ingredients
Shrimp
- 1 ½ lb shrimp (raw peeled and deveined, medium sized)
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Orzo
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion (finely chopped)
- 4 cloves garlic (minced)
- 1 ½ cups orzo pasta (uncooked)
- 3 cups chicken broth ( or vegetable broth)
- 1 cup fresh asparagus (thinly sliced)
- 1 ½ cup feta cheese (crumbled)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon (zested and juiced)
- 2 tablespoon parsley (finely chopped)
Instructions
- In a medium sized bowl add the 1 ½ lb shrimp, 1 tablespoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix until combined. Set aside to marinate while you prepare the remaining ingredients.
- Heat a large pan to medium heat and add in 1 tablespoon butter. Once melted, add the shrimp and cook for 1-2 minutes per side or until it is just cooked through (the shrimp should be fully pink). Remove the shrimp and place on a plate and cover.
- To the same pan on medium heat add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter is melted add in the ½ cup onion. Sauté for about 2-3 minutes or until translucent. Add the 4 cloves garlic and cook for another 1-2 minutes or until fragrant.
- Add the 1 ½ cups orzo pasta. Stir for about 3-4 minutes or until the orzo is lightly toasted.
- Pour the 3 cups chicken broth into the pan and stir until the orzo is evenly coated. Bring to a boil. Once boiling cover the pan and reduce the heat to low. Cook for about 6-8 minutes, or until almost all of the liquid has been absorbed, and the orzo is cooked al dente.
- Uncover the orzo and stir in the 1 cup fresh asparagus. Allow to cook for 2-3 minutes or until the asparagus is bright green and tender.
- Stir in the cooked shrimp, 1 ½ cup feta cheese, 1 lemon (lemon juice and zest), ½ teaspoon salt, ¼ teaspoon pepper. Stir to combine. Top with chopped 2 tablespoon parsley.
- Serve and enjoy! Optional: garnish with additional feta cheese.
Nutrition
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