Tender orzo, roasted shrimp, feta, and vibrant herbs combine for fresh Mediterranean-inspired flavor.
# The Ingredients You'll Need:
→ Shrimp
01 - 1 lb (450 g) large shrimp, peeled and deveined
02 - 1 tbsp extra-virgin olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - Zest of 1 lemon
→ Orzo & Dressing
08 - 12 oz (340 g) orzo pasta
09 - 2 tbsp extra-virgin olive oil
10 - Juice of 1 large lemon (about 3 tbsp)
11 - 1 garlic clove, finely grated
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Vegetables & Add-ins
13 - 1 cup (150 g) cherry tomatoes, halved
14 - 1 cup (120 g) baby spinach, roughly chopped
15 - 1/4 cup (10 g) fresh parsley, chopped
16 - 1/4 cup (10 g) fresh dill, chopped
17 - 4 oz (115 g) feta cheese, crumbled
18 - 2 tbsp capers, rinsed and drained (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest. Spread in a single layer on the prepared baking sheet.
02 - Roast shrimp for 8–10 minutes, or until opaque and just cooked through. Set aside.
03 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and return to pot.
04 - While orzo is hot, stir in olive oil, lemon juice, garlic, and red pepper flakes. Mix well to coat.
05 - Fold in cherry tomatoes, spinach, parsley, and dill. Stir until spinach is just wilted.
06 - Gently mix in feta cheese and capers, if using.
07 - Top orzo with roasted shrimp. Serve warm or at room temperature, garnished with extra herbs and lemon wedges if desired.
