Shrimp & Feta Orzo

Shrimp & Feta Orzo

I’m not sure why I made back to back shrimp dinners last week, but when I got my hands on some marinated feta from Brazos Valley Cheese I knew I wanted to make this exact dish. The feta is marinated with organic, extra-virgin Spanish olive oil, homegrown fresh basil, sun-dried tomatoes and garlic cloves. I honestly could have just eaten it with a spoon. And I might have accidentally done that before I got a chance to take a picture of the jar. Oops.

It’s softer than your typical grocery store feta, but still has slightly salty, sharp flavor. It was a perfect accompaniment to this easy, weeknight pasta.

I love this dish. I wouldn’t normally think of pairing pasta and feta together, but it’s really a great match. It also makes for fabulous leftovers with some extra feta piled on top.

Orzo with Shrimp, Feta Cheese, and White Wine (Bon Apetit, April 2003)

8 ounces orzo (rice-shaped pasta)
6 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons plus 1/4 cup chopped fresh basil

1 pound uncooked medium shrimp, peeled, deveined
2 garlic cloves, chopped
28-ounce can diced tomatoes in juice (I used Muir Glen fire roasted tomatoes – AWESOME)
1/2 cup dry white wine
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper

Preheat oven to 400°F. Brush 11×7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Categories: Main Dish, Recipes


  1. Thanks for that, it was a great read. I can’t believe it , but my wife and I will have been married 10 years next month. Our first anniversary was in Italy, and we had some amazing shrimp pasta in this little restaurant in Rome. I’ve been looking all over the web for a decent sounding recipe to see if I can’t make something myself to surprise her, and I even found a whole shrimp pasta recipes website full of them! Thought you might like to know, you can find anything on the net nowadays it seems!

    Karl Delargy

Have Something to Say?

Your email address will not be published. Required fields are marked *