This Mediterranean-inspired shrimp and orzo skillet brings together tender shrimp, lemon, tomatoes, olives, spinach, and feta in a saucy one-pan dinner. It is not tied to one traditional regional recipe, but its bright, savory flavors make a satisfying meal that is ready in about 52 minutes, including prep.
Ingredients
- 1½ lb (680 g) large raw shrimp, peeled and deveined, tails removed if desired
- 1¼ cups (250 g) dry orzo
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 2 cups (300 g) cherry tomatoes, halved
- 2½ cups (600 ml) low-sodium chicken or vegetable broth
- ½ cup (75 g) pitted Kalamata olives, halved
- 1 tsp (1 g) dried oregano
- ½ tsp (1 g) sweet paprika
- ⅛ tsp (0.3 g) red pepper flakes, or to taste
- ¾ tsp (4.5 g) fine salt, divided, plus more as needed
- ¼ tsp (0.5 g) black pepper
- 3 cups (90 g) baby spinach
- 2 tbsp (30 ml) fresh lemon juice, plus the zest of 1 lemon (about 2 g)
- ¾ cup (85 g) crumbled feta
- ¼ cup (15 g) chopped fresh parsley
Instructions
- Prepare the ingredients. Pat the shrimp dry with paper towels; moisture on the surface can make them steam rather than cook evenly. If using frozen shrimp, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water, then drain and pat dry. Chop the onion, halve the tomatoes and olives, mince the garlic, and zest and juice the lemon. Keep the feta and parsley aside for finishing.
- Season the shrimp. Toss the shrimp with about ¼ teaspoon of the salt, the black pepper, paprika, and red pepper flakes. Set them near the stove while you start the orzo. This brief seasoning time is part of the prep, not a separate marinade; leaving shrimp in lemon juice for a long time can change their texture.
- Soften the onion. Heat the olive oil in a wide, deep skillet or sauté pan over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened and translucent but not browned. Add the garlic and cook for 1 minute, stirring so it becomes fragrant without scorching.
- Build the tomato base. Stir in the cherry tomatoes, oregano, and remaining ½ teaspoon salt. Cook for 4 minutes, stirring once or twice, until the tomatoes begin to soften and release some juice. Add the dry orzo and stir for 1 minute to coat the pasta with the oil and tomato mixture.
- Cook the orzo. Pour in the broth and stir, scraping the bottom of the pan to loosen any browned bits. Bring the liquid to a gentle simmer, which should take about 2 minutes, then cook uncovered for 13 minutes. Stir every few minutes, especially toward the end, because orzo can settle and stick. The pasta should be just shy of tender, with some liquid still visible. If the pan looks dry before the orzo is nearly cooked, stir in broth or water ¼ cup (60 ml) at a time.
- Cook the shrimp and wilt the spinach. Nestle the shrimp into the orzo in a single layer and scatter the olives over the top. Cover the pan and cook for about 5 minutes, turning the shrimp once if they are especially large. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C). Shrimp should also be opaque and firm. Stir in the spinach and lemon juice, then cover for about 1 minute to wilt the leaves. If the shrimp have not reached 145°F (63°C), continue cooking briefly and check again rather than relying on color alone.
- Finish and serve. Turn off the heat and let the skillet stand uncovered for 2 minutes so the orzo can settle and absorb a little more liquid. Stir in the lemon zest and half of the feta, then taste and adjust the salt or lemon. Scatter the remaining feta and parsley over the top and bring the skillet to the table while warm.
Tips
- Use the right pan. A 12-inch (30 cm) skillet with sides at least 2 inches (5 cm) high gives the orzo room to simmer and makes it easier to fit the shrimp in one layer. A narrower saucepan can work, but stir more often and expect the pasta to take a little longer.
- Choose shrimp that cook together. Large shrimp, roughly 21–25 per pound, are a useful size for this recipe. If you have smaller shrimp, start checking them sooner; remove them as soon as they reach 145°F (63°C) if the orzo needs more time, then return them to the pan at the end.
- Control the salt. Broth, feta, and olives all add salt. Low-sodium broth gives you more control, and it is best to taste the finished orzo before adding any extra salt. If your olives or feta are particularly salty, reduce the initial salt slightly.
- Keep the orzo moving. Stirring every few minutes prevents pasta from sticking to the base of the skillet. Avoid a hard boil, which can make the liquid evaporate before the orzo softens; a steady, gentle simmer is the goal.
Serving Suggestions
This skillet is a complete dinner as written, but a crisp side gives its lemony sauce something to complement. Serve it with a simple cucumber salad, sliced cucumbers and radishes, or a bowl of dressed greens. Warm pita or crusty bread is useful for scooping up the tomato broth left in the pan. If you are serving a larger group, pair it with roasted zucchini, green beans, or a platter of grilled vegetables.
For a more leisurely meal, set out extra lemon wedges, parsley, and feta so each person can adjust their plate. A little more lemon brightens the olives and seafood, while extra feta makes the dish saltier and creamier. Serve the skillet promptly; orzo continues to absorb liquid as it sits, so it is at its loosest and sauciest just after cooking.
Variations
- Use another small pasta. Acini di pepe or small ditalini can stand in for orzo, though cooking times and liquid needs differ. Check the package timing and begin testing for tenderness early. Avoid swapping in long pasta without adjusting the method, since it will not cook evenly in this quantity of broth.
- Make it without olives. Leave them out if you prefer a milder flavor, or replace them with ¼ cup (35 g) drained capers for a sharper, more briny finish. Capers are saltier, so taste before adding extra salt.
- Change the greens or cheese. Chopped kale can replace spinach, but add it with the tomatoes and simmer until tender, since it needs longer to soften. Crumbled goat cheese can replace feta; it gives a tangier, softer finish. For a dairy-free version, omit the cheese and finish with extra parsley and lemon.
- Add artichokes or beans. Stir in ½ cup (85 g) drained, chopped marinated artichoke hearts with the olives, or add 1 cup (165 g) rinsed, drained chickpeas with the broth. Artichokes bring a pronounced tang, while chickpeas make the skillet heartier and absorb some of the sauce.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Because both shrimp and orzo can become firmer after chilling, store any extra broth separately if you have it, or add a splash of water or broth when reheating.
Reheat a portion in a covered skillet over low heat with 1–2 tablespoons (15–30 ml) of water or broth, stirring gently until steaming hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeated cycles of cooling and reheating, and discard leftovers that have been left at room temperature for more than 2 hours. Freezing is possible, but the shrimp may turn softer and the orzo may lose its original texture when thawed.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw the shrimp completely before cooking so they heat evenly and do not release excess water into the skillet. The safest easy method is to thaw them in the refrigerator; for a quicker option, place them in a sealed bag in cold water, changing the water as needed, then drain and pat dry.
Can I use cooked shrimp instead of raw?
You can, but cooked shrimp need only enough time to warm through. Cook the orzo fully first, stir in the cooked shrimp with the spinach, and heat briefly; do not simmer them for the full raw-shrimp cooking time or they can become tough. For food safety, reheat leftovers to 165°F (74°C).
Why is my orzo still firm or dry?
Orzo can take longer if the simmer is very low, the pan is wide, or the broth was cold when added. Add hot water or broth in small splashes and continue simmering until the pasta is tender. If it is firm but the pan is already dry, lower the heat and cover it briefly so the pasta can finish without scorching.
Can I make this recipe ahead?
It is best cooked just before serving because shrimp are most tender freshly cooked and orzo thickens as it rests. For easier dinner prep, chop the vegetables, measure the seasonings, and thaw the shrimp in advance; keep the shrimp refrigerated until you are ready to cook. You can also cook the orzo base ahead, refrigerate it promptly, and finish it with freshly cooked shrimp, adding broth as needed.
What can I use instead of Kalamata olives?
Other pitted black olives work, though their flavor may be milder or less fruity. Green olives are sharper and often saltier, so use a little less and taste before seasoning the finished dish. If you would rather avoid olives altogether, omit them or use the caper variation.
How do I know when shrimp are safely cooked?
Check the thickest part of a shrimp with a food thermometer and cook until it reaches 145°F (63°C), the USDA FSIS safe minimum for seafood. The flesh should also look opaque and feel firm, but those signs do not replace checking the temperature when a thermometer is available. Shrimp cook quickly, so check early rather than leaving them covered for extra time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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