Spicy Shrimp and Feta Orzo
Spicy Shrimp and Feta Orzo
Ingredients
For the Roasted Vegetables
- 1 pound mini potatoes, halved or quartered if large
- 2 bell peppers, any color, cored, seeded, and chopped into 1-inch pieces
- 1 white onion, chopped
- 1 pint cherry tomatoes, halved
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Orzo
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 1 1/2 cups orzo pasta, uncooked
- 4 cups vegetable broth
- 5 ounces fresh spinach
- 1 lemon, juiced
- 4 ounces feta cheese, crumbled
For the Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, combine the halved mini potatoes, chopped bell peppers, chopped white onion, and halved cherry tomatoes. Drizzle with 1/4 cup of olive oil, season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
⏱️ 5 min•🌡️ 400
- 2
Roast the vegetables in the preheated oven for 20-25 minutes, or until the potatoes are tender and the vegetables are slightly caramelized. Stir halfway through to ensure even cooking.
⏱️ 25 min•🌡️ 400
- 3
While the vegetables are roasting, prepare the shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 5 min
- 4
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 5
Add the uncooked orzo to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden. Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
⏱️ 15 min
- 6
While the orzo finishes cooking, heat a separate large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min
- 7
Once the orzo is cooked, stir in the fresh spinach until it wilts, then add the roasted vegetables, lemon juice, and crumbled feta cheese. Gently fold everything together.
⏱️ 3 min
- 8
Divide the orzo and vegetable mixture among serving bowls. Top each serving with the cooked shrimp and garnish generously with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp and Feta Orzo
Ingredients
For the Roasted Vegetables
- 1 pound mini potatoes, halved or quartered if large
- 2 bell peppers, any color, cored, seeded, and chopped into 1-inch pieces
- 1 white onion, chopped
- 1 pint cherry tomatoes, halved
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Orzo
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 1 1/2 cups orzo pasta, uncooked
- 4 cups vegetable broth
- 5 ounces fresh spinach
- 1 lemon, juiced
- 4 ounces feta cheese, crumbled
For the Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, combine the halved mini potatoes, chopped bell peppers, chopped white onion, and halved cherry tomatoes. Drizzle with 1/4 cup of olive oil, season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
⏱️ 5 min•🌡️ 400 - 2
Roast the vegetables in the preheated oven for 20-25 minutes, or until the potatoes are tender and the vegetables are slightly caramelized. Stir halfway through to ensure even cooking.
⏱️ 25 min•🌡️ 400 - 3
While the vegetables are roasting, prepare the shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 5 min - 4
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 5
Add the uncooked orzo to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden. Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
⏱️ 15 min - 6
While the orzo finishes cooking, heat a separate large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min - 7
Once the orzo is cooked, stir in the fresh spinach until it wilts, then add the roasted vegetables, lemon juice, and crumbled feta cheese. Gently fold everything together.
⏱️ 3 min - 8
Divide the orzo and vegetable mixture among serving bowls. Top each serving with the cooked shrimp and garnish generously with fresh chopped parsley.
⏱️ 3 min