Easy Greek Shrimp Orzo
A vibrant, one-pan meal featuring succulent shrimp and tender orzo pasta in a tangy, herb-infused tomato sauce. This budget-friendly dish delivers authentic Mediterranean flavors with minimal effort.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 1 cup orzo pasta uncooked
- 1 tbsp olive oil extra virgin
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 28-oz can crushed tomatoes or diced tomatoes
- 2 cups chicken or vegetable broth low-sodium
- 1 tsp dried oregano Greek style
- 1 tsp dried dill or 1 tbsp fresh
- 1 tbsp lemon juice freshly squeezed
- 1/4 cup fresh parsley chopped, for garnish
- 1/4 cup feta cheese crumbled, optional for serving
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce. Make-Ahead: Prepare the tomato sauce base (steps 1-3) up to 2 days ahead; store in the fridge. When ready to serve, reheat the sauce, then add the orzo and shrimp to finish cooking. Variations: Substitute chicken for shrimp, use gluten-free orzo, or add a handful of spinach in the last 2 minutes of cooking. For extra creaminess, stir in 2 tablespoons of cream cheese at the end. Serving Suggestion: Serve with a simple green salad and crusty bread for a complete meal.