One Pan Mediterranean Shrimp Orzo
One Pan Mediterranean Shrimp Orzo is made completely in one pan, making it perfect for a quick, yet impressive weeknight dinner. Garlicky shrimp, lots of lemon, fresh herbs, briny olives, salty feta, and sweet grape tomatoes make up the addicting flavor profile of this incredible, flavor packed dish!
Ingredients
For the shrimp
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- zest of 1/2 a lemon
For the orzo
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 1/2 of a small yellow onion or 1 large shallot
- 3 cloves garlic, finely chopped
- 1/4 teaspoon dried oregano
- pinch of crushed red pepper flakes
- 1 1/2 cups orzo
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 4 cups (1 quart) low sodium chicken broth
- juice of 1/2 a lemon
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup Castelvetrano olives, pitted and halved
- 1/4 cup Italian flat leaf parsley, chopped, plus extra for serving
- 2 tablespoons chopped fresh mint, plus extra for serving
- 3-4 ounces block feta, cut into cubes
- zest of 1/2 a lemon
- lemon wedges for serving
Instructions
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Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the butter and olive oil. Once butter has melted and skillet is hot, add the shrimp. Season with salt and pepper. Sauté for 2-3 minutes, or until shrimp is opague and cooked through. Add the lemon zest and stir to combine. Season with additional salt and pepper if needed. Remove shrimp from pan and set aside in a bowl.
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Using the same skillet over medium heat, add the butter and olive oil. Add the onion/shallot, garlic, oregano, and crushed red pepper. Sauté for 2-3 minutes, stirring frequently to ensure the garlic doesn't burn. Add the orzo and salt, stir to combine, and let toast, stirring frequently, for 2 minutes. Add the white wine and increase to medium-high heat. Let the wine reduce for 1-2 minutes.
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Once wine has reduced, add the chicken stock and raise heat to high. Once boiling, reduce heat to medium and continue to cook the orzo, stirring frequently, to ensure that the orzo doesn't stick to the bottom of the pan, until all liquid is absorbed, and orzo is al dente, about 12-15 minutes. If it seems like it needs more liquid and pasta isn't quite cooked through, add an extra 1/2 cup of stock or water, until orzo is cooked to your liking.
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Once orzo is cooked, let cool for a few minutes, then stir in lemon juice. Add the grape tomatoes and olives and stir to combine. Season to taste with salt and pepper. Stir in the chopped herbs. Add the shrimp back into the pan, and top with the feta. Finish with zest of 1/2 a lemon. Serve with extra chopped herbs and lemon wedges.
Recipe Notes
*Vegetable stock/broth or water can be substituted for the chicken broth, just be sure to season the dish appropriately to make up for lost flavor if using water. Stock can be used in place of the white wine as well.
*Scallops orzo chicken can be subbed for the shrimp, or chickpeas can be substituted for a plant-based option.