Orzo Shrimp Tomato Feta
Orzo Shrimp Tomato Feta – Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal.
Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta.
Orzo Shrimp Tomato Feta Recipe – For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end.
Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.
Orzo Shrimp Tomato Feta Recipe
In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt.
Add the shrimp, coating it well.
In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium.
Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes.
Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water.
Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
Bring to a boil, then reduce the heat to a simmer.
Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes.
Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
Remove from the heat, divide among plates and finish with black pepper, feta and parsley.
Serve Orzo Shrimp Tomato Feta Recipe with more red-pepper flakes, if desired.
Orzo Shrimp Tomato Feta Ingredients
3 large garlic cloves, grated or minced (about 1½ teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1½ teaspoons red-pepper flakes, plus more for serving
Kosher salt and black pepper
1 pound shrimp, peeled, deveined and patted dry
1 pint grape or cherry tomatoes
1 cup orzo
1 (28-ounce) can crushed tomatoes
½ cup crumbled feta
½ cup roughly chopped fresh flat-leaf parsley leaves and fine stems
