Description
A Mediterranean-inspired dish combining tender orzo pasta with plump shrimp, tangy lemon, and aromatic dill for a restaurant-quality meal that’s ready in under 30 minutes.
Ingredients
Scale
- 1 pound (about 450g) large shrimp, peeled and deveined
- 8 ounces (about 225g) orzo pasta
- 3 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 medium shallot, finely diced
- Zest and juice of 2 lemons
- ¼ cup fresh dill, chopped (plus extra for garnish)
- ½ cup cherry tomatoes, halved
- ½ cup frozen peas
- ⅓ cup feta cheese, crumbled
- 2 tablespoons unsalted butter
- ½ cup vegetable or seafood stock
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels. Season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink and opaque. Remove from the pan and set aside.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually 8-9 minutes. Reserve ½ cup pasta water before draining.
- Prepare the Sauce Base: In the same skillet used for shrimp, add the remaining tablespoon of olive oil over medium heat. Sauté shallots for 2 minutes until translucent. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- Combine and Finish: Add stock to the skillet and bring to a simmer, scraping up browned bits. Stir in lemon zest, lemon juice, and butter. Add drained orzo, peas, and cherry tomatoes, stirring to combine. If dry, add some reserved pasta water. Return shrimp to the pan, add fresh dill, and gently toss together. Season with salt and pepper to taste.
- Serve and Garnish: Remove from heat and let rest for 1-2 minutes. Sprinkle with crumbled feta cheese and additional fresh dill before serving.
Notes
- For the juiciest shrimp, remove them from heat just before they appear fully cooked, as they’ll continue cooking from residual heat.
- Stir the orzo occasionally during cooking to prevent clumping.
- Add the dill at the very end to preserve its bright flavor and vibrant color.
- Substitutions: Use pearl couscous or small shells instead of orzo; goat cheese or ricotta instead of feta; 1 tablespoon dried dill or 2 tablespoons fresh parsley instead of fresh dill; 1 cup sautéed mushrooms or cubed tofu for a vegetarian version.
- For a lower-carb option, substitute the orzo with cauliflower rice or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 172mg
Keywords: shrimp orzo pasta, lemon dill shrimp, Mediterranean seafood, quick dinner recipe, one-pan meal