Lemon Feta Orzo

This lemon feta orzo comes together in fifteen minutes for a fast and filling dinner. Small, rice-shaped pasta absorbs a bright citrus and dill dressing while still warm. Seared shrimp and large chunks of feta cheese add protein and a salty bite to the finished dish.

Cooking the pasta and preparing the dressing at the same time keeps the total time very low. The dressing serves a dual purpose here. Most of it flavors the warm orzo, while a small reserved portion acts as a quick marinade for the shrimp.

Why will you love Lemon Feta Orzo?

Dressing the orzo while it is warm helps the pasta absorb the flavors of the oil and lemon juice.

Reserving a portion of the dressing before adding it to the raw shrimp prevents cross-contamination.

Searing the shrimp over medium-high heat creates a firm texture without overcooking the delicate seafood.

Lemon Feta Orzo Ingredients

• Orzo: This is a small pasta shaped like rice. You can find it in the dry pasta aisle of most grocery stores.

• Feta cheese: Buy a block of feta stored in brine. Pre-crumbled feta is coated in anti-caking agents that make it dry.

• Shrimp: Look for large or jumbo shrimp. Thaw them completely and pat them dry with a paper towel before cooking.

• Fresh dill: Fresh herbs provide a brighter flavor than dried. Chop the stems and leaves very fine so they distribute evenly.

• Honey Dijon mustard: This adds a touch of sweetness and helps emulsify the dressing. You can use regular Dijon and a splash of honey if needed.

Exact quantities are in the recipe card below.

How to Make Lemon Feta Orzo

Step 1: Cook the pasta

Boil a pot of salted water and cook the orzo until tender. Drain it well so the dressing does not become watered down.

Step 2: Mix the dressing

Whisk the olive oil, lemon juice, zest, mustard, and seasonings together. Set a small amount aside to coat the shrimp.

Step 3: Sear the shrimp

Cook the shrimp in a hot skillet for a couple of minutes on each side. They cook very fast and are done when they turn pink.

Step 4: Assemble the dish

Toss the warm drained orzo with the main batch of dressing. Gently fold in the feta and the cooked shrimp.

What to Serve with Lemon Feta Orzo

Serve this pasta warm with a side of roasted asparagus or a green salad dressed with vinaigrette.

Helpful Tricks for Lemon Feta Orzo

Wait to crumble the feta until just before folding it into the warm pasta so it retains some texture.

Food safety: Shrimp and other seafood must be cooked to a safe internal temperature of 145°F (63°C).

The shrimp is optional. You can skip it for a vegetarian main dish or side.

How to Store and Freeze Lemon Feta Orzo

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Do not freeze this dish, as the pasta will become mushy.

Lemon Feta Orzo Recipe FAQs

Can I eat this dish cold?

Yes, you can chill the leftovers and eat them cold like a pasta salad the next day.

Do I have to use shrimp?

No, you can skip the shrimp entirely or swap it for diced cooked chicken breast.

Can I use dried dill instead of fresh?

Fresh dill is highly recommended for flavor. If you must use dried, reduce the amount to one tablespoon since dried herbs are more potent.

Lemon Feta Orzo

Tender orzo pasta and seared shrimp are tossed in a bright lemon dill dressing with chunks of feta cheese.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American

Servings 2 servings

Ingredients

  

• 1 cup orzo 8 ounces / 225 g
• 1/4 cup olive oil 60 ml
• 1/4 cup lemon juice 60 ml
• 1 tablespoon lemon zest from about 1 lemon
• 1/4 cup fresh dill finely chopped, 10 g
• 2 tablespoons honey Dijon mustard 30 ml
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese crumbled, 115 g
• 10 jumbo shrimp peeled and deveined, about 8 ounces / 225 g

Instructions

 

• Bring a medium pot of generously salted water to a boil. Add the orzo and cook according to package directions until tender, usually 8 to 10 minutes.
• While the pasta cooks, whisk the olive oil, lemon juice, lemon zest, dill, honey Dijon mustard, salt, and black pepper together in a small bowl.
• Transfer 2 tablespoons of the dressing to a separate medium bowl. Add the shrimp to this bowl and toss to coat.
• Heat a large skillet over medium-high heat. Place the shrimp in the hot pan in a single layer.
• Cook the shrimp for 1 to 2 minutes per side until they turn pink and opaque. The internal temperature must reach 145°F (63°C). Remove from the heat immediately.
• Drain the cooked orzo well and transfer it to a large serving bowl.
• Pour the remaining dressing over the warm orzo and stir to combine.
• Fold the crumbled feta cheese and cooked shrimp into the pasta before serving.

Notes

Wait to crumble the feta until just before folding it into the warm pasta so it retains some texture.

Food safety: Shrimp and other seafood must be cooked to a safe internal temperature of 145°F (63°C).

The shrimp is optional. You can skip it for a vegetarian main dish or side.

Keyword lemon feta orzo, Mediterranean, Pasta, Quick Dinner, Shrimp