Mediterranean Shrimp Orzo
Seared garlic shrimp and risotto-style orzo with white wine, feta, olives, and fresh herbs, all made in one pan. Ready in about 45 minutes.
- 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
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 1/2 small yellow onion (or 1 large shallot), chopped
- 3 cloves garlic, finely chopped
- 1/4 teaspoon dried oregano
- a 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 fresh mint, chopped, plus extra for serving
- 3 to 4 ounces block feta, cut into cubes
- Zest of 1/2 a lemon
- lemon wedges, for serving
- Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the butter and olive oil, and once the butter has melted and the skillet is hot, add the shrimp. Season with salt and pepper and sauté for 2 to 3 minutes, until opaque and cooked through. Stir in the lemon zest, adjust the seasoning if needed, then remove the shrimp from the pan and set aside in a bowl.
- In the same skillet over medium heat, add the butter and olive oil. Add the onion, garlic, oregano, and red pepper flakes, and sauté for 2 to 3 minutes, stirring frequently so the garlic doesn't burn. Stir in the orzo and salt, and let it toast for 2 minutes, stirring often.
- Add the white wine and raise the heat to medium-high, letting it reduce for 1 to 2 minutes. Once reduced, add the chicken broth and bring to a boil over high heat, then reduce to medium and continue cooking, stirring frequently to keep the orzo from sticking, until all the liquid is absorbed and the orzo is al dente, about 12 to 15 minutes. If it needs more liquid before it's fully cooked, add an extra 1/2 cup of broth or water.
- Once the orzo is cooked, let it cool for a few minutes, then stir in the lemon juice, tomatoes, and olives. Season to taste with salt and pepper, then stir in the chopped parsley and mint.
- Add the shrimp back into the pan and top with the feta. Finish with the remaining lemon zest, and serve with extra chopped herbs and lemon wedges on the side.
Chef's Note: Toasting the orzo in butter and oil before adding any liquid is the same technique that gives risotto its depth — it builds a nutty base flavor that plain boiled pasta never develops. Cooking the shrimp separately and setting it aside also matters more than it seems, since simmering it directly in the broth for the full orzo cooking time would turn it rubbery well before the pasta is done.
If you don't have white wine on hand, extra chicken broth works fine in its place, though you'll lose a little of the acidity it brings. This is also a flexible base for substitutions — scallops or chicken can stand in for the shrimp, or chickpeas for a plant-based version, and vegetable broth works if you'd rather keep it meat-free.
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