Description
A delightful creamy dish combining shrimp, orzo pasta, and a zesty lemon-feta flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.5 tsp baking soda
- 1 tsp red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 1 tbsp olive oil (for shrimp)
- 1 cup orzo pasta
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 2.25 cups low-sodium chicken stock
- 1 lemon, zested and juiced
- 0.5 cup crumbled feta
- 2 tbsp chopped fresh parsley
Instructions
- Toss shrimp with baking soda, red pepper flakes, salt, pepper, and olive oil. Let marinate for at least 10 minutes.
- Melt butter over medium heat in a large skillet. Add orzo and toast for 2–3 minutes until golden.
- Add minced garlic to orzo and cook for 30 seconds until fragrant.
- Pour in the chicken stock, bringing it to a boil. Reduce heat and cover. Simmer for 10–12 minutes until orzo is tender.
- Sear shrimp in another pan with a drizzle of oil over medium-high heat for 1–2 minutes per side. Set aside.
- Stir in lemon zest and juice into the cooked orzo, then add cooked shrimp. Fold in feta and parsley, adding a splash of broth if needed.
Notes
Serve with crusty bread and optional lemon wedges for added brightness. Adjust seasoning to preference.
