One-Pan Shrimp Orzo with Tomatoes, Spinach & Feta
Orzo cooks right in the pan with garlic, tomatoes and broth, then shrimp and spinach go in for the last few minutes. Dinner and dishes done in 25.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 lb Raw shrimp, peeled (thawed if frozen)
- 1 cup Dry orzo
- 2 tbsp Extra-virgin olive oil
- 3 cloves Garlic, sliced
- 2 cups Cherry tomatoes, halved
- 2 cups Low-sodium chicken broth
- 3 cups Baby spinach
- 1/2 cup Crumbled feta
- 1 Lemon
- 1 tsp Dried oregano
Directions
- Warm oil in a deep skillet; toast orzo and garlic 2 minutes.
- Add tomatoes, oregano and broth; simmer, stirring often, 8 to 10 minutes until the orzo is nearly tender.
- Nestle in the shrimp, cover and cook 3 to 4 minutes until pink. Stir in the spinach until wilted.
- Finish with lemon juice and zest and scatter the feta on top.
Calorie breakdown
Orzo 160 · shrimp 95 · olive oil 60 · feta 50 · tomatoes + spinach + broth + lemon 35
💡 Lighter tip: Frozen shrimp is usually cheaper and thaws in 10 minutes under cold running water.
Helpful for this recipe
Deep sauté pan with lidShop on Amazon →Microplane zesterShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →