Description
A delightful summer dish featuring succulent shrimp, creamy feta, and tangy lemon, all combined with orzo pasta for a satisfying meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a non-stick skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.
- Fold in the cooked orzo, lemon juice, and lemon zest until well mixed.
- Sprinkle crumbled feta over the top and let it melt slightly.
- Add cherry tomatoes and black olives, stirring gently to combine.
- Serve warm, garnished with additional lemon slices if desired.
Notes
For a gluten-free option, substitute orzo with gluten-free pasta. Make-ahead by preparing orzo and shrimp separately before combining.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg