30 Minute Shrimp Orzo with Feta and Vegetables
This shrimp orzo with feta is a perfect blend of tender orzo, juicy shrimp, and fresh veggies- a Mediterranean flavored one-dish skillet meal everyone will love!
Servings: 6 servings
Calories: 322kcal
Equipment
- 3-quart saucepan
- Large 10-12 inch skillet
Ingredients
- 8 ounce orzo pasta
- 2 tablespoons olive oil
- 1 medium onion cut in half, then sliced thin
- 2 carrots thinly sliced
- 3 cloves garlic chopped
- Optional other vegetables like: red bell pepper, broccoli, peas, etc.
- 12 ounces large shrimp, peeled and shelled, or precooked
- 4 cups chopped greens like spinach, chard, or kale
- 1 small lemon, zested and juiced
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/3 cup Kalamata olives sliced (optional)
- 3/4 cup feta cheese
- Optional toppings: chopped parsley, chopped tomatoes
Instructions
- Cook orzo to "al dente" (still firm and chewy) according to package directions.
- Meanwhile heat the oil in a large skillet over medium-high heat, add the carrots and onions and saute for 3-5 minutes. Add the garlic and and any other optional vegetables that need cooking; cook for another couple of minutes or until the vegetables are crisp-tender.
- Add the shrimp along with the spinach, chard or kale and cook until done (to use cooked shrimp add it after the spinach has wilted to warm).
- Stir in the lemon zest and juice, salt, pepper, oregano, and olives, if using, along with the drained orzo.
- Mix well and serve sprinkled with the feta and any other toppings. Serve warm or cold.
Notes
Storage: This can be made ahead and kept in the fridge for 4-5 days in an airtight container. Serve cold or gentle reheat on the stove or microwave.
Nutrition
Calories: 322kcal | Carbohydrates: 34g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 160mg | Sodium: 1575mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5381IU | Vitamin C: 11mg | Calcium: 220mg | Iron: 3mg
