Description
A vibrant dish that balances flavors and textures with a refreshing combination of lemon, shrimp, and feta cheese.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- Zest of 1 lemon
- 12 oz (340 g) orzo pasta
- 2 tbsp extra-virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 1 garlic clove, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) baby spinach, roughly chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp capers, rinsed and drained (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the shrimp with 1 tablespoon of olive oil, kosher salt, black pepper, oregano, smoked paprika, and lemon zest until well coated.
- Spread the shrimp in a single layer on the prepared baking sheet.
- Roast the shrimp for 8–10 minutes, or until they turn opaque and are just cooked through. Set aside to cool slightly.
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and return to the pot.
- While the orzo is still hot, stir in 2 tablespoons of olive oil, the lemon juice, grated garlic, and crushed red pepper flakes if desired.
- Mix well to ensure the orzo is fully coated.
- Fold in the cherry tomatoes, baby spinach, parsley, and dill, stirring until the spinach just wilts.
- Gently mix in the crumbled feta cheese and capers if using.
- Top the orzo with the roasted shrimp and serve warm or at room temperature. Garnish with extra herbs and lemon wedges if desired.
Notes
For a different flavor profile, experiment with fresh herbs like basil or cilantro. Adjust the heat with more crushed red pepper flakes if desired.