Shrimp and Feta Orzo
This shrimp and feta orzo is a fresh, easy meal that takes only minutes. Serve it as a main dish or pasta salad for a yummy spring meal!
This shrimp and feta orzo is a fresh, easy meal that takes only minutes. Serve it as a main dish or pasta salad for a yummy spring meal!
- kosher salt
- freshly ground black pepper
- 1 shallot minced
- good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 2 pounds (16 to 18 count) shrimp
- 1/2 cup minced scallions white and green parts
- 1 cup chopped fresh dill (i used less and it was fine)
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-di
- 3/4 pound good feta cheese large diced
- Carbohydrate 5.98822777328333 g
- Cholesterol 60.554581395 mg
- Fat 28.9811799504 g
- Fiber 0.47497916191419 g
- Protein 10.2422834498833 g
- Saturated Fat 12.17481384303 g
- Serving Size 1 1 Serving (366g)
- Sodium 797.458634046667 mg
- Sugar 5.51324861136914 g
- Trans Fat 1.1825406816 g
- Calories 320 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes. Drain and pour into a large bowl.
- Whisk together the lemon juice, 1/4 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, and shallot. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, 2 teaspoons salt, and 1 teaspoon pepper. Toss well.
- Add the feta and stir carefully.
- Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. (You can eat it warm and it's still delicious!)
My Go-To Summer Pasta Salad: Shrimp and Feta Orzo
Summer is officially here, and that means one thing in my world: it’s pasta salad season! I’ve always loved a good pasta salad, but there's something about the combination of bright, fresh flavors and that satisfying al dente bite of pasta that screams sunshine and warmth. And this Shrimp and Feta Orzo salad? It's my absolute favorite. Forget those heavy, mayonnaise-laden pasta salads of the past – this one is light, refreshing, and bursting with Mediterranean flair.
I’m a busy working mom, and time is a precious commodity. That's why this recipe is so perfect for me. It’s incredibly quick to make, which means I can enjoy a delicious, homemade meal without spending hours in the kitchen. Plus, it's easily scalable, making it great for a weeknight dinner or a larger gathering with friends. I've often taken it to potlucks, and it’s always a huge hit.
The beauty of this salad lies in its simplicity. The star ingredients – juicy shrimp, salty feta, and perfectly cooked orzo – shine through without being overwhelmed by too many competing flavors. The lemon juice adds a bright zing, while the olive oil provides a rich depth of flavor. The herbs – fresh dill and parsley – add a lovely touch of freshness. I like to use a generous amount of scallions, both the white and green parts, to lend a bit of oniony bite.
The Orzo: I love using orzo in this salad because of its small size and slightly nutty flavor. It cooks quickly and holds up well in the salad without becoming mushy. It’s also surprisingly versatile – you could easily substitute another small pasta shape if desired.
The Shrimp: I prefer to use fresh shrimp, but frozen will work too. Make sure to thaw the shrimp completely before cooking. Roasting the shrimp in the oven gives them a beautifully caramelized flavor. However, if you are short on time, pan-frying them works just as well. Just don't overcook them, or they will become tough.
The Feta: A good quality feta cheese is key here. It adds a lovely salty tang that perfectly balances the other flavors in the salad. I like to use large, crumbled feta, but you can use smaller pieces or even a crumbled feta blend if you prefer.
The Vegetables: The cucumber adds a refreshing crunch, and the herbs brighten up the whole salad. You can easily adjust the amounts of herbs to your preference – some people prefer a more intense herbal flavor than others. If you don't have fresh herbs on hand, you can substitute dried herbs, although the flavor will be slightly different. I've also been known to add chopped cherry tomatoes for a pop of color and sweetness.
Make it Ahead: One of the reasons this recipe is so great for busy people is that it can be made ahead of time. I often make this salad the night before, allowing the flavors to meld overnight. It tastes even better the next day!
Serving Suggestions: This salad is delicious served on its own as a light main course. You could also serve it alongside grilled chicken, fish, or lamb. It also makes a delightful addition to a summer barbecue.
Variations: The possibilities are endless! You could add other vegetables like bell peppers, olives, or artichoke hearts. You could also use different types of cheese, such as goat cheese or halloumi. If you’re feeling adventurous, try adding a squeeze of orange juice instead of lemon for a unique twist.
Whether you're having a casual weeknight dinner or entertaining guests, this Shrimp and Feta Orzo salad is sure to be a hit. It’s a simple, elegant, and incredibly flavorful dish that’s perfect for celebrating the best of summer. So go ahead, give it a try – you won't be disappointed!
Enjoy!
