Watch the Video:

Greek “Marry Me” Shrimp with Creamy Feta, Spinach & Orzo

Yield: serves 4

This Greek-inspired Marry Me Shrimp features juicy shrimp simmered in a creamy feta sauce with sun-dried tomatoes, garlic, lemon, and tender baby spinach. A beautiful mound of buttery orzo sits in the center of the skillet, surrounded by shrimp and plenty of Mediterranean-inspired sauce. It’s an elegant one-pan meal that’s easy enough for a weeknight yet beautiful enough for entertaining.

Ingredients

For the Orzo

1 cup uncooked orzo
Salt, for the cooking water
1 tablespoon extra-virgin olive oil or butter
1 tablespoon finely chopped fresh parsley or dill, optional

For the Shrimp

1½ pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
1 teaspoon dried oregano
½ teaspoon sweet paprika
¼ teaspoon crushed red pepper flakes, optional
2 tablespoons olive oil

For the Creamy Feta Sauce

1 small onion, finely chopped
4 garlic cloves, minced
½ cup sliced sun-dried tomatoes, drained if packed in oil
½ cup chicken, seafood, or vegetable broth
¾ cup heavy cream
½ cup crumbled feta cheese
¼ cup freshly grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
1–2 tablespoons fresh lemon juice, to taste
2 cups baby spinach
Chopped fresh parsley or dill, for garnish
Extra crumbled feta, for garnish, optional
Lemon wedges, for serving

Instructions

Bring a pot of generously salted water to a boil. Cook the orzo according to the package instructions until al dente.
Drain the orzo well and toss it with the olive oil or butter. Stir in the parsley or dill, if desired. Cover and set aside while preparing the shrimp.
Pat the shrimp very dry with paper towels. Season with salt, black pepper, oregano, paprika, and crushed red pepper flakes.
Heat the olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 1–2 minutes per side, just until lightly golden and almost cooked through. Work in batches if necessary to avoid overcrowding the pan.
Transfer the shrimp to a plate. Do not cook them completely at this stage because they will finish cooking in the sauce.
Reduce the heat to medium. Add the onion to the same skillet and cook for 4–5 minutes, until softened and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant.
Add the sun-dried tomatoes and broth. Scrape the bottom of the skillet to release all the flavorful browned bits. Bring the mixture to a gentle simmer and cook for 2–3 minutes.
Reduce the heat to low. Stir in the heavy cream, feta, Parmesan, thyme, and lemon zest. Simmer gently for 3–4 minutes, stirring occasionally, until the cheeses melt into the sauce and it begins to thicken. Do not allow the sauce to boil rapidly.
Add the baby spinach and gently stir until wilted, about 1–2 minutes.
Return the shrimp and any accumulated juices to the skillet. Simmer gently for another 1–2 minutes, just until the shrimp are opaque and cooked through.
Stir in 1 tablespoon of lemon juice. Taste the sauce and add additional lemon juice, salt, or pepper as needed.
Lightly pack the cooked orzo into a small bowl. Carefully invert the bowl into the center of the skillet to create a neat, rounded mound. Arrange the shrimp attractively around the orzo and spoon some of the creamy sauce around it.
Garnish with fresh parsley or dill, extra crumbled feta, and a little freshly grated lemon zest. Serve immediately with lemon wedges.

Notes

How to Create the Orzo Mound

For the prettiest presentation, use a small soup, cereal, or rice bowl with a rounded bottom. Lightly grease the inside with olive oil, firmly pack the warm orzo into the bowl, and invert it directly into the center of the skillet. Gently lift the bowl away.

Avoid mixing too much sauce into the orzo beforehand—the drier, lightly buttered orzo will hold its shape better. Guests can spoon the creamy sauce over it when serving.

Don’t Overcook the Shrimp

Shrimp cook very quickly. Sear them only until lightly golden, then remove them from the skillet. They will finish cooking when returned to the sauce. Overcooked shrimp can become tough and rubbery.

Choosing the Shrimp

Large or jumbo shrimp create the most elegant presentation. Shrimp with the tails left on look beautiful in the skillet, but fully peeled shrimp are easier to eat.

Sauce Consistency

The sauce will continue to thicken as it cools. If it becomes too thick, stir in a splash of broth or heavy cream. If it seems too thin, allow it to simmer gently for another minute before returning the shrimp.

Make-Ahead Hosting Tip

Prepare the orzo and creamy sauce a few hours ahead and refrigerate them separately. Reheat the sauce gently, adding a splash of broth or cream as needed. Cook the shrimp and wilt the spinach shortly before serving, then shape the warmed orzo in the center of the skillet.

Serving Suggestions

Serve this skillet directly at the table with warm pita, toasted garlic bread, or crusty bread for soaking up the creamy feta sauce. A simple Greek salad or roasted asparagus would make a fresh side dish.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Greek Marry Me Shrimp with Creamy Feta, Spinach & Orzo

Watch the Video: