Serves 8
35 min
Orzo Skillet with Shrimp and Feta
Recipe GLPR517c5664cc2d00
A bright Mediterranean one-pan dish featuring tender orzo pasta cooked in a rich tomato sauce with succulent shrimp and tangy crumbled feta cheese. Fresh mint adds a final herbaceous touch to this simple yet elegant meal.
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Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 1/2 cups (10 ounces) orzo pasta
1 (28-ounce) can whole peeled tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
12 ounces uncooked medium peeled and deveined shrimp
3 ounces feta cheese, crumbled
Coarsely chopped fresh mint, for serving
Directions
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown.
Add the uncooked orzo pasta to the skillet and stir to coat with the oil and garlic. Toast the orzo for 1-2 minutes, stirring frequently.
Pour in the canned whole tomatoes with their juices, breaking them up slightly with the back of a spoon or wooden utensil as they go into the skillet.
Stir in the dried oregano and red pepper flakes. Season with kosher salt and freshly ground black pepper to taste.
Bring the mixture to a simmer over medium-high heat. Reduce heat to medium and simmer for about 12-15 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid has been absorbed.
Add the shrimp to the skillet and stir to distribute evenly throughout the pasta. Continue cooking for 3-4 minutes, stirring gently, until the shrimp turn pink and opaque. Shrimp are cooked through when they reach an internal temperature of 145°F or begin to curl with firm flesh.
Remove the skillet from heat and stir in the crumbled feta cheese, reserving some for garnish if desired.
Divide the orzo mixture among serving bowls or plates. Top with coarsely chopped fresh mint and additional feta cheese if desired. Serve immediately while warm.
