Mediterranean Shrimp & Orzo Skillet

A quick, one-pot meal perfect for hot summer days!

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This Mediterranean shrimp and orzo skillet comes together in under 30 minutes. It’s perfect for the hot summer days when you don’t want to heat up the kitchen but still serve a warm meal. The recipe moves pretty quickly, so prep all of your ingredients ahead of time to have them ready to use. I use already peeled and deveined to save time, and my favorite orzo can be found in Mediterranean stores or on Amazon. Who knew such simple pantry staples could create so much flavor?

Why this is perfect for summer

Buttery, sweet shrimp

Tender orzo

Sweet, smoky, roasted red pepper

Bright lemon

Fresh scallions

Creamy feta cheese

A delicious light meal that’s quick, simple, and made in just one pot!

Here’s what you’ll need

• Shrimp -peeled and deveined
• Salt
• Freshly cracked black pepper
• Olive oil –the oil in our shop is straight from Crete
• Roasted red pepper -diced
• Garlic cloves -grated
• Hot chicken broth
• Lemon juice
• Crushed red pepper flakes
• Orzo pasta
• Scallions -thinly sliced
• Finely chopped fresh parsley
• Feta cheese

How to make Mediterranean Shrimp and Orzo Skillet

1. Season the shrimp on both sides with salt and pepper.
2. Heat a skillet over medium-high heat and add the oil.
3. Sear the shrimp for a minute on each side and then transfer them to a plate.
4. Reduce the heat to medium-low and add the orzo to the skillet.
5. Cook until toasted. 1-2 minutes.
6. Add the garlic and warm through until fragrant.
7. Add the lemon juice and broth, diced red pepper, and season with salt and red pepper flakes.
8. Bring to a boil.
9. Reduce the heat to low and cover the skillet with the lid.
10. Simmer for 12 minutes.
11. Add the shrimp to the skillet and warm for 2-3 minutes.

Serving

When you take this off the heat, garnish it with as much parsley as you like. The way I like to serve it is with crumbled feta cheese, scallions, and an extra drizzle of extra virgin olive oil. If you’d like, a fresh squeeze of lemon would top it all off. You could even serve it with your favorite crusty bread, and a salad would provide some greens. This dish requires little effort, but you’ll end up with all the flavors of shrimp scampi with orzo. So, I can’t wait for you to try this.  Kali orexi!

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Mediterranean Shrimp & Orzo Skillet

Yield: Serves 4

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Ingredients

• 1 pound (500g) shrimp, peeled and deveined
• salt, to taste
• freshly cracked black pepper to taste
• 1/4 cup olive oil
• 1 roasted red pepper, diced
• 4-5 garlic cloves, grated
• 2 cups hot chicken broth
• 2-3 tablespoons lemon juice
• crushed red pepper flakes
• 1 cup orzo pasta
• 2 scallions, thinly sliced
• 2 tablespoons finely chopped fresh parsley
• feta cheese for serving

Instructions

1. Season the shrimp on both sides with salt and pepper.
2. Heat a skillet over medium-high heat and add the oil. Sear the shrimp for a minute on each side and then transfer them to a plate.
3. Reduce the heat to medium-low and add the orzo to the skillet. Cook until toasted. 1-2 minutes.
4. Add the garlic and warm through until fragrant.
5. Add the lemon juice and broth, diced red pepper, and season with salt and red pepper flakes. Bring to a boil.
6. Reduce the heat to low and cover the skillet with the lid. Simmer for 12 minutes.
7. Add the shrimp to the skillet and warm through 2-3 minutes.
8. Garnish with parsley, scallions, and feta cheese.
9. Kali orexi!

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