Greek Shrimp Orzo with Feta, Olives, and Tomatoes (30 Minutes)
Description: This Greek Shrimp Orzo with Feta, Olives, and Tomatoes is a light and delicious dish that’s perfect for a weeknight dinner or a weekend gathering. The Mediterranean flavors shine through with juicy shrimp, briny Kalamata olives, tangy feta cheese, and sweet tomatoes, all tossed with orzo pasta and a lemony dressing. Ready in just 30 minutes, it’s a quick yet hearty meal full of vibrant flavors and textures.
Ingredients:
- 8 oz (225 g) orzo pasta
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions:
- Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente (about 8 minutes). Drain and set aside, reserving about 1/2 cup of pasta water.
- Cook the Shrimp: While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
- Prepare the Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the halved cherry tomatoes and olives to the skillet and cook for 2-3 minutes, just until the tomatoes start to soften.
- Combine the Ingredients: Add the cooked orzo and shrimp back into the skillet. Toss everything together and add the lemon zest, lemon juice, fresh oregano, and reserved pasta water. Stir to combine and season with salt and pepper to taste.
- Finish with Feta and Garnish: Remove from heat and sprinkle the crumbled feta cheese over the dish. Garnish with fresh parsley if desired, and serve immediately.
Notes:
- Shrimp: If you don’t have large shrimp, you can use medium-sized shrimp, but be sure to adjust the cooking time. The shrimp should be pink and opaque when fully cooked.
- Orzo: If you don’t have orzo, you can substitute with other small pasta shapes like ditalini, or even couscous.
- Feta: For a creamier version, opt for a mild feta, and for a more intense flavor, go with a stronger feta.
- Olives: Kalamata olives add the signature Greek flavor, but you can substitute with green olives if preferred.
Tips:
- Meal Prep: This dish can be made ahead of time and stored in the fridge for up to 2 days. The flavors only get better with time!
- Adding Greens: You can throw in some spinach or arugula for extra greens. Just add them towards the end of cooking, allowing them to wilt slightly.
- Dressing: If you prefer more dressing, whisk together a little olive oil, lemon juice, and red wine vinegar and drizzle it over the dish after it’s plated.
- Add Heat: For a spicy kick, sprinkle in some crushed red pepper flakes when cooking the garlic.
Serving Suggestions:
- Serve it with a side salad like a classic Greek salad with cucumbers, red onions, and a lemon-oregano dressing.
- Pair it with a light white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors.
- Top it with a slice of warm pita bread for a more filling meal.
Nutritional Information (per serving, serves 4):
- Calories: 350 kcal
- Protein: 25 g
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Sugars: 3 g
- Cholesterol: 150 mg
- Sodium: 680 mg
- Potassium: 450 mg
- Vitamin A: 10% DV
- Vitamin C: 25% DV
- Calcium: 15% DV
- Iron: 10% DV
Health Benefits:
- High in Protein: Shrimp is an excellent source of lean protein, essential for muscle growth and repair.
- Omega-3 Fatty Acids: Shrimp also provide omega-3s, which are beneficial for heart health.
- Rich in Antioxidants: Tomatoes and olives are packed with antioxidants, promoting skin health and reducing inflammation.
- Good Source of Fiber: The orzo and vegetables add fiber, aiding in digestion and promoting satiety.
- Low in Calories: With under 400 calories per serving, this dish is a healthy option for those looking to maintain or lose weight.
Q&A:
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp work perfectly fine. Just make sure to thaw them before cooking, either in the fridge overnight or under cold running water.
Q: Can I make this dish vegetarian?
A: Absolutely! Simply omit the shrimp and add more veggies, such as zucchini, bell peppers, or roasted eggplant, for a delicious vegetarian version.
Q: Can I make this dish in advance?
A: Yes, you can prepare it ahead of time and store it in an airtight container in the fridge for up to 2 days. The flavors will deepen, and it can easily be reheated.
Q: Is there a substitute for feta?
A: Yes, if you don’t like feta, try goat cheese, ricotta salata, or even a hard cheese like parmesan for a different twist.