Greek Marry Me Shrimp with Creamy Feta, Spinach & Orzo
For the Orzo
Ingredients · Servings 4
- 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
- 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
- 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
Method
- 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.
