Mediterranean Shrimp Orzo

This savory Mediterranean shrimp orzo skillet is an easy weeknight meal that comes together in under 30 minutes. The shrimp are cooked in a garlicky white wine sauce with fresh tomatoes, then paired with a creamy spinach orzo for an excellent one-pot meal.

5 from 4 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: mediterranean shrimp orzo, one pan orzo shrimp, shrimp orzo

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 414kcal

Author: Eva

Ingredients

2 tablespoons olive oil
2 green onions diced
1 yellow onion diced
1 tablespoon dill chopped
3 garlic cloves thinly sliced
1 cup orzo
1 cup grape tomatoes halved
2.5 cups low-sodium vegetable broth
2 cups spinach chopped
2 tablespoons lemon juice
¼ cup feta cheese crumbled
1 lb shrimp, peeled, deveined, tails removed
½ cup white wine
1 oz ouzo

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Reserve 1 tablespoon yellow onion for the shrimp. Saute the remaining yellow and green onions until tender, 6-8 minutes.
Add the orzo, dill, half of the tomatoes and half of the sliced garlic to the pan. Toast the orzo until golden, stirring frequently.
Add the vegetable broth and bring to a boil. Reduce to a simmer and cook over medium heat for 15 minutes until the orzo is cooked through and a little liquid remains.
Once the orzo is cooked through, add the spinach, feta and lemon juice to the pot.
While the orzo cooks, prepare the shrimp. In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Saute the reserved onions and tomatoes until tender (6 minutes). Add the remaining garlic and shrimp to the skillet. Stir to combine.
Pour the wine into the skillet along with the ouzo and cook the shrimp until the liquid is mostly evaporated about 10 minutes.
Pour the shrimp mixture over the orzo and garnish with fresh dill and green onions.

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