Lemon Feta Orzo Shrimp: A Mediterranean One-Pan Wonder.

The Lemon Feta Orzo Shrimp is a vibrant, coastal-inspired dish that balances the brightness of citrus with the salty tang of sheep’s milk cheese.¹ This recipe is designed for efficiency, utilizing a single pan to toast the orzo and poach the shrimp, which ensures that every grain of pasta absorbs the savory juices of the seafood and aromatics. It is a dish that feels sophisticated enough for a dinner party but is simple enough for a Tuesday night.

This recipe relies on the “absorption method” for the orzo, similar to making a risotto but without the constant stirring. By cooking the pasta directly in a mix of chicken stock and lemon juice, you create a naturally creamy sauce from the pasta’s own starches. It is an honest, reliable meal that delivers a fresh, herbaceous finish.

Ingredients

The Foundation

450g Large Shrimp: Peeled and deveined (tails on or off).
250g Orzo Pasta: Dry.
1 Tablespoon Extra Virgin Olive Oil.
2 Tablespoons Unsalted Butter.
1 Medium Shallot: Finely diced.
3 Cloves Garlic: Minced.

The Liquid & Seasoning

500ml Chicken or Vegetable Stock.
1 Large Lemon: Zested and juiced.
1/2 Teaspoon Dried Oregano.
1/4 Teaspoon Red Pepper Flakes: (Optional).
Salt and Black Pepper to taste.

The Bright Finishes

100g Feta Cheese: Crumbled.
1/4 Cup Fresh Parsley or Dill: Finely chopped.
1 Cup Fresh Baby Spinach: (Optional).

Instructions

1. Sear the Shrimp

Pat the shrimp dry and season lightly with salt and pepper. In a large skillet or sauté pan, heat the olive oil over medium-high heat. Sear the shrimp for about 1 to 2 minutes per side until just pink and opaque. Remove the shrimp from the pan and set aside on a plate; they will finish cooking in the residual heat.

2. Toast the Orzo

Wipe out the skillet if needed, then melt the butter over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and the dry orzo. Toast the orzo for 2 to 3 minutes, stirring frequently, until the pasta smells nutty and some grains are lightly golden.

3. Simmer and Absorb

Pour in the stock, lemon juice, lemon zest, oregano, and red pepper flakes. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 8 to 10 minutes, stirring once or twice to prevent sticking. The orzo should be tender and most of the liquid should be absorbed.²

4. Incorporate the Finishes

If using spinach, stir it into the hot orzo until wilted. Return the seared shrimp (and any juices from the plate) to the pan. Add the crumbled feta and fresh herbs.

5. The Final Rest

Turn off the heat, cover the pan, and let it sit for 2 minutes. This allows the feta to soften slightly and the shrimp to warm through without becoming rubbery. Give it one final gentle toss before serving.

Flavor & Texture Notes

The primary sensation of this dish is citrus-forward creaminess. The toasted orzo provides a firm, rice-like bite, while the melted feta creates pockets of salty, creamy richness throughout the pan.

The shrimp offer a sweet, succulent snap that is heightened by the acidic lemon and pungent garlic. The fresh herbs provide a botanical lift that keeps the dish feeling light and Mediterranean.

Tips & Variations

The Vegetable Add: Stir in a handful of halved cherry tomatoes or marinated artichoke hearts during the last 3 minutes of simmering for extra texture.
The Extra Creamy Version: Stir in a tablespoon of heavy cream or Greek yogurt at the very end for a more decadent sauce.
Herb Swap: While parsley is classic, using fresh mint or dill provides a more distinct Greek-inspired profile.

Storage & Reheating

Refrigeration: Store in an airtight container for up to 2 days.
Reheating: Shrimp can become rubbery when reheated. I recommend reheating gently on the stovetop with a splash of water or stock to loosen the orzo, or in short intervals in the microwave at 50% power.
Make-Ahead: You can prep the shallots, garlic, and herbs in advance, but the dish is best served immediately after cooking to maintain the texture of the orzo.

FAQ

Can I use frozen shrimp?

Yes, just ensure they are completely thawed and patted dry before searing. Excess moisture from frozen shrimp will prevent them from getting a good sear and may water down the sauce.3

Is orzo a rice or a pasta?

Orzo is a pasta made from semolina flour, though it is shaped like a large grain of rice.4 Because it is a pasta, it releases starch as it cooks, which is what gives this dish its creamy consistency.

My orzo is sticking to the bottom. What happened?

Orzo is high in starch. Ensure your heat is on low during the simmering phase and give it a quick stir every few minutes to keep the grains moving.

Conclusion

Lemon Feta Orzo Shrimp is a masterclass in the “one-pan” philosophy. By toasting the pasta and cooking it directly in the flavor-building liquids, you create a cohesive, deeply seasoned meal with minimal cleanup. It is a foolproof recipe that consistently delivers a bright, restaurant-quality Mediterranean experience.