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