This One-Pan Orzo With Shrimp, Tomatoes and Feta is an easy stovetop dinner that's full of flavor and ready in under an hour. It's so good that you'll want to add it to your regular rotation!
Michelle's Recipe Rundown
If you want a restaurant-quality shrimp recipe that's quick, simple and so delicious that it'll wow your family or impress guests, this is it!
Inspired by the flavors of Greek cuisine, this dish combines quick-marinated shrimp with orzo pasta, fire-roasted diced tomatoes, aromatics, herbs, and feta cheese. And it's all cooked in one pan right on the stovetop (less dishes = always a win).
Taste Test: The shrimp is tender, sweet, juicy and flavorful thanks to the garlic, lemon and oregano marinade. The orzo and tomato base has a slightly spicy kick and hint of smokiness that wakes up your taste buds. The tangy, salty feta cheese is the perfect finishing touch...and it proves that you can, indeed, pair cheese with seafood with incredibly delicious results!
And if you do what I do and always keep these ingredients on hand in the pantry, fridge and freezer, you can make it on short notice any time. Ready in about 45 minutes, prep included, it's one of my go-to dinner recipes for days when I don't know what to make and don't want to put in too much effort but still want a fabulous meal!
Love one-pan dinners?
Also try my One-Pan Baked Chicken, Potatoes and Green Beans, One-Pan Roasted Sausage, Tomatoes and White Beans and One-Pan Sausage, Pepper, Onion and Potato Bake.
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Ingredients & Notes
This photo shows all of the ingredients you'll need to make this easy orzo and shrimp recipe; amounts are in the recipe card below. I've also included a few notes for some regarding making the best selections, preparation and simple substitutions.
- Orzo - Rice-shaped pasta; dry and uncooked.
- Shrimp - I find that 16/20 per pound is a nice size for this recipe; not too small, not too big, and you get 4 to 5 shrimp per serving. You can use fresh raw shrimp or thawed frozen raw shrimp (this is what I always use). It needs to be peeled, deveined and the tails removed.
- TIP: Save yourself some work and get frozen raw shrimp that has already been peeled and deveined. Some even have the tails removed too.
- Fire-Roasted Diced Tomatoes (Canned) - I like these for their hint of smoky flavor. Don't drain the juice. You can substitute regular diced tomatoes.
- Feta Cheese - I like to get a block of feta and crumble it myself so I can make the pieces the size I want. You can use pre-crumbled feta instead.
- Vegetable Broth (or Stock) - I use a roasted vegetable base mixed with water. Chicken broth or stock can be substituted.
- Lemon Juice - Freshly-squeezed is always best, but bottled juice is fine too.
- Crushed Red Pepper Flakes - These add a mildly spicy heat. You can adjust the amount or even omit them to suit your own taste.
How to Make One-Pan Orzo With Shrimp, Tomatoes and Feta
This is a brief overview of the steps with photos. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Quick-marinate the shrimp.
Cook the onions, garlic and red pepper flakes.
Add the broth, tomatoes, orzo and oregano.
Cook, covered, at a gentle boil, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Add the shrimp. Cover and simmer until they are cooked through.
Serve in shallow bowls topped with feta cheese and fresh parsley.
Recipe Tips
- Cook at a gentle boil and stir occasionally to prevent sticking. The starch in orzo makes it prone to sticking to the bottom of the skillet. Using lower heat and stirring every so often will help you avoid that issue. You can use a non-stick pan for extra insurance (but still stir).
- Monitor the liquid. If things are getting too dry before the orzo is cooked through, add a little more broth to finish.
- Test the orzo before you add the shrimp. Rather than going strictly by time, taste the orzo to make sure it is fully cooked because it may take longer than what the package says, and the shrimp cooks very quickly.
- Don't overcook the shrimp. It will be rubbery. The minimum safe internal temperature is 145ºF, so aim for that and not too much higher for tender, juicy shrimp. Visual cues: It will turn pink on the outside and be opaque pearly white throughout, and it will curl into a C shape (a tight O shape indicates that it may be overcooked).
- Best when served immediately.
Leftover Storage & Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this dish, as the orzo can become mushy.
Reheating: Leftovers reheat well. Put everything in a skillet over low heat with a little olive oil to prevent sticking, and stir occasionally until heated through (being careful not to overcook the shrimp).
Since the orzo will have soaked up any liquid while in the refrigerator and the mixture may be a bit more dry, add a splash of broth or water while reheating, if needed.
You can reheat this in the microwave, but it's not my preferred method because it doesn't heat as evenly, and you can easily and quickly overcook the shrimp.
Serving Suggestions
This is an all-in-one-pot meal, so you don't really need any side dishes. But I like to serve it with Homemade Garlic Bread or Homemade Italian Bread and/or a salad, like my Greek Salad (made without the chicken) or Italian Tossed Salad.
I hope you try this One-Pan Orzo With Shrimp, Tomatoes and Feta recipe and love it as much as I do. Thanks for visiting today!
More Easy Shrimp Dinner Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
One-Pan Orzo With Shrimp, Tomatoes and Feta
Ingredients
For the Shrimp & Marinade
- 2 tablespoons lemon juice, freshly-squeezed is best, but bottled is okay
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt, I use kosher salt
- ⅛ teaspoon black pepper
- 1 pound 16/20 shrimp, peeled, deveined and tails removed; fresh or frozen (thawed if frozen)
Remaining Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, or to taste (you can omit them for no spicy heat)
- 2 cups vegetable broth or stock, I use a roasted vegetable base mixed with water
- 1 (14.5-ounce) can fire-roasted diced tomatoes, do not drain
- 1 cup dry orzo pasta
- ½ teaspoon dried oregano
- additional salt and pepper, to taste (if needed)
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
Quick-Marinate the Shrimp
- In a large bowl, whisk together the lemon juice, 1 tablespoon olive oil, 2 cloves minced garlic, ½ teaspoon dried oregano, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
- Add the shrimp and toss to coat; set aside and move on to the next steps.
Cook the Orzo & Tomatoes
- In a large skillet (I use an 11-inch skillet), heat 2 tablespoons of olive oil over medium heat.
- Add the onions; cook, stirring frequently, until they start to soften, about 3 to 4 minutes.
- Add 2 cloves of minced garlic and the crushed red pepper flakes; cook, stirring constantly, for 1 minute.
- Add the vegetable broth, diced tomatoes, orzo and ½ teaspoon oregano; stir to combine.
- Increase the heat and bring to a boil. Stir, then cover, reduce the heat, and cook at a gentle boil, stirring occasionally to prevent sticking and to scrape up any orzo that might be sticking to the bottom of the pan, until the orzo is tender and almost all of the liquid has been absorbed, about 10 to 15 minutes.
Cook the Shrimp
- Give the orzo mixture a quick stir, then place the marinated shrimp in an even layer over the top, nestling them down a bit into any remaining liquid. Cover the skillet and simmer just until the shrimp are cooked through, about 3 to 4 minutes, turning the shrimp over after the first 2 minutes.
- Turn off the heat, remove the lid, and let it sit for 5 minutes before serving to allow any remaining liquid to be absorbed by the orzo. Taste and adjust seasoning, if needed.
Serve
- Evenly divide the orzo mixture and shrimp among 4 shallow bowls. Top each with 2 tablespoons of the crumbled feta cheese and ½ tablespoon of the parsley. Serve immediately.
Notes
- The prep time of 10 minutes assumes you are starting with fresh or thawed frozen shrimp that already comes peeled, deveined and tails removed (these are easy to find). If you need to do this extra work yourself, the prep time will be a little longer.
- The starch in orzo makes it prone to sticking to the bottom of the skillet. Using lower heat and stirring every so often will help you avoid that issue. You can use a non-stick pan for extra insurance (but still stir).
- If you notice that too much liquid has absorbed or evaporated before the orzo is fully cooked, just add a little more broth to finish cooking.
- Be careful not to overcook the shrimp, as it will be rubbery if you do. The minimum safe internal temperature is 145ºF, so aim for that and not too much higher for tender, juicy shrimp.
- Visual cues: It will turn pink on the outside and be opaque pearly white throughout, and it will curl into a C shape (a tight O shape indicates that it may be overcooked).
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