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Greek-inspired · Dinner

Lemon oregano shrimp with feta orzo

Lemon oregano shrimp with feta orzo brings together juicy shrimp, lemony orzo, tomatoes, spinach, and feta in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$$Cost
EasyDifficulty
Makes 4 servings
Bowl of lemon-oregano shrimp on whole-wheat orzo with cherry tomatoes, wilted spinach and crumbled feta, finished with a glossy herb sauce.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/4 pounds peeled and deveined large shrimp
  • 12 ounces whole-wheat orzo
  • 1 pint cherry tomatoes
  • 5 ounces baby spinach
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup crumbled feta
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 12 ounces whole-wheat orzo according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 cup low-sodium vegetable broth into a smooth sauce.

  2. Pat 1 1/4 pounds peeled and deveined large shrimp dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F and is just opaque; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 1 pint cherry tomatoes and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Lemon oregano shrimp with feta orzo. Finish with 1/2 cup crumbled feta.

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