Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh basil or parsley
- Salt and black pepper to taste
Instructions
- Cook the orzo pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds.
- Add lemon juice and zest, stirring to deglaze the pan.
- Reduce heat to low, return shrimp to skillet, and add cooked orzo, cherry tomatoes, and feta cheese. Toss gently to combine and heat through.
- Garnish with chopped basil or parsley before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust seasoning with additional salt and pepper as needed.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free (if using gluten-free orzo)
Nutrition
- Serving Size: 1 plate
- Calories: 470 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 185mg