Mediterranean Shrimp with Tomatoes, Feta & Orzo
Using lots of vibrant flavours, this dish is a breeze to make but packs a lot of complex flavours.
Ingredients
- 150 g (5 oz) shrimp peeled, deveined, tails removed if desired
- Zest of 1 lemon divided
- 6 cloves garlic 1 grated or finely minced, 5 roughly chopped
- 4 tsp fresh oregano divided (see note 1)
- 125 g (1 cup) orzo
- 1 tsp chili flakes
- 2 anchovy fillets
- 2 shallots thinly sliced
- 60 ml (¼ cup) dry white wine (see note 2)
- 1 (400g/14oz) can (1 (400g/14oz) can) whole peeled tomatoes drained of juices and crushed with hands
- 25 g (¼ cup) kalamata olives pitted and roughly chopped
- 1 ½ tsp capers
- 2 tsp flat-leaf parsley roughly chopped, divided
- 60 g (⅓ cup) feta crumbled, divided
Instructions
- Add the shrimp to a medium bowl. Top with half of the lemon zest, 1 clove of grated garlic, 1 teaspoon of oregano, ¼ tsp of salt and a drizzle of olive oil. Stir to combine and allow to marinate while prepping the rest of your ingredients.
- Meanwhile, cook the orzo according to the package's instructions. Once done, drain the pasta then toss with the remaining lemon zest, 1 teaspoon of oregano, a generous pinch of salt, black pepper and a drizzle of olive oil. Set aside until needed.
- In a large, cold skillet, add the 5 roughly chopped garlic cloves, chili flakes, anchovy fillets and 2 tablespoons of olive oil. Set over medium heat and cook until the anchovies begin to dissolve and the garlic just starts to brown around the edges - about 3-5 minutes.
- Add the shallots to the skillet and cook until they're softened - a few minutes longer.
- Add the shrimp to the skillet and cook on one side until they begin to turn pink and opaque - about 1 minute. Flip the shrimp and cook until pink and lightly browned on the other side. Remove the shrimp and transfer back to the bowl in which they were marinating.
- Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the strong alcoholic smell has cooked off and the wine has reduced significantly, about 2 minutes.
- Add the tomatoes, olives and capers to the pan. Stir to combine and bring to a gentle simmer. Cook for about 5 minutes.
- Return the shrimp to the pan along with any accumulated juices. Allow the shrimp to finish cooking completely in the sauce, about 2 minutes longer.
- Remove the pan from heat and stir in half of the feta, half of the parsley and one teaspoon of oregano. Taste to adjust for seasoning, adding more salt and pepper if necessary.
- Add the orzo to a large serving platter (or divide over individual dishes). Spoon the tomato mixture and shrimp over the orzo. Top with the remaining oregano, parsley and feta. Serve immediately.
Video
Notes
- If you can't find fresh oregano, you can use dried instead. Just make sure to reduce the amount by ⅔.
- If you don't have wine on hand, deglaze with an equal amount of chicken or veggie stock and a squeeze of lemon juice.
Nutrition
Calories: 518kcal | Carbohydrates: 73g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 986mg | Potassium: 1039mg | Fiber: 9g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 52mg | Calcium: 394mg | Iron: 6mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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