Mediterranean Shrimp Orzo with Spinach & Sun-Dried Tomatoes

Cuisine: Mediterranean / Italian-Greek Fusion
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4

🫒 Ingredients

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• ½ teaspoon paprika

• ½ teaspoon dried oregano

• Salt and pepper, to taste

• 1 tablespoon lemon juice

For the Orzo Base:

• 1 ½ cups dry orzo pasta

  

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• 2 tablespoons olive oil (divided)

• 3 cups low-sodium chicken or vegetable broth

• 1 small red onion, finely chopped

• 2 garlic cloves, minced

• 1 cup baby spinach leaves

• ½ cup sun-dried tomatoes (packed in oil), chopped

• ½ cup cherry tomatoes, halved

• ¼ cup Kalamata olives, sliced (optional)

• ½ cup crumbled feta cheese

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh basil, chopped

  

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• Salt and black pepper, to taste

• Extra lemon wedges for serving

🔥 Instructions

1. Cook the Shrimp
   In a large skillet, heat 1 tablespoon olive oil over medium heat.
   Add shrimp, garlic, paprika, oregano, salt, and pepper. Sauté for 2–3 minutes per side, until the shrimp turn pink and opaque.
   Squeeze lemon juice over them and set aside in a bowl.

2. Toast the Orzo
   In the same skillet, heat 1 tablespoon olive oil over medium heat.
   Add the orzo pasta and toast for 2 minutes, stirring frequently until it turns lightly golden.
   This step adds a nutty depth of flavor, similar to risotto.

3. Cook the Orzo
   Add the chopped red onion and garlic to the skillet and sauté until translucent.
   Pour in the broth and bring to a gentle boil. Reduce heat to low and let it simmer uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

4. Add Vegetables
   Stir in chopped sun-dried tomatoes, cherry tomatoes, spinach, and olives.
   Cook for 2–3 minutes until the spinach wilts and the tomatoes soften slightly.

5. Combine Everything
   Add the cooked shrimp back into the pan and toss everything together over low heat for 1–2 minutes.
   Sprinkle in crumbled feta, chopped parsley, and basil. Season with salt and pepper to taste.

6. Serve
   Spoon into bowls and drizzle lightly with olive oil. Garnish with extra herbs, lemon wedges, and a few feta crumbles. Serve warm.

🍋 Serving Suggestions

• Perfect as a main dish for dinner or a fancy yet simple date-night meal.

• Serve with grilled vegetables or a Greek salad on the side.

• Pair with a chilled glass of Sauvignon Blanc or Pinot Grigio for a restaurant-quality experience.

  

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• For a heartier version, add a handful of roasted chickpeas or artichoke hearts.

💡 Tips & Variations

• Pasta alternatives: Substitute orzo with pearl couscous or quinoa for a gluten-free version.

• Vegan version: Skip shrimp and use roasted chickpeas or marinated tofu cubes instead.

• Creamy option: Stir in a tablespoon of Greek yogurt or light cream at the end for a luscious texture.

• Storage: Keeps for 2–3 days in the fridge. Add a splash of broth or lemon juice when reheating.

🌍 Mediterranean Story

Shrimp and orzo are a coastal Mediterranean match made in heaven. In seaside towns from Crete to Calabria, it’s common to see fishermen bring in the day’s catch — small shrimp sautéed in olive oil, garlic, and herbs — then served over grains or pasta.

This dish brings that tradition to the American table, where orzo (a rice-shaped pasta) has become a beloved ingredient for light, wholesome meals. The combination of briny shrimp, tangy sun-dried tomatoes, and creamy feta captures the essence of the Mediterranean — vibrant, sunny, and balanced.

Each bite is a burst of flavor: the sweetness of shrimp, the richness of olive oil, and the brightness of lemon and herbs. It’s quick enough for a weeknight but elegant enough for a dinner party — proof that simplicity can be stunning. 🌊🍤