Lemony Shrimp Orzo with Sun-dried Tomatoes and Feta

The iconic "sun-dried tomato" is alive and well -- and thriving -- in this lemony shrimp orzo flecked with basil and topped with shrimp and feta. And while some might find the ingredient to possibly be passé, there is nothing to roll your eyes at once you savor that brilliant taste of umami and remember how dearly you've miss them.

Prep and clean-up are easy with everything prepared in a large sauté pan or skillet. Shallots are sautéed in butter and olive oil with shrimp then added and cooked in a wine reduction and reserved. Orzo is then toasted in the same pan and cooked with the sun-dried tomatoes in chicken broth infused with lemon zest. All finished with more lemon, basil and feta.

The Sun-dried Tomato

I remember the first time I had a sun-dried tomato. It was 1987. I had been tapped by my sister to test a recipe for her cookbook, "Simply Scones"; it was a scone that featured sun-dried tomatoes and pine nuts. It was life-altering. (The faded and stained copy of that recipe printed on a Daisywheel printer remains in my life.) The recipe didn't make the final cut into the book. It was determined to be too esoteric; sun-dried tomatoes and pine nuts were deemed "inaccessible" for most home cooks.

Much like the fashion of the time -- "big hair", shoulder pads and Laura Ashley for work-days and Comme de Garcon jeans and Doc Martins on the weekends -- I suppose sun-dried tomatoes too were "in fashion"

But did sun-dried tomatoes ever go out of fashion? Or did they just get moved to the "back of the closet" with the other classics that we love, savor and continue to wear in confidence? And, I suppose in this case, wear confidently in nothing but "good taste". This Lemony Shrimp Orzo with Sun-dried Tomatoes and Feta is just waiting for you to try it on!

Ingredients

When it comes to sun-dried tomatoes, Mooney Farms is the leader with its vast range of offerings marketed under the brand name "Bella Sun Luci". (I'm a huge fan and appreciate their naming one of my recipes a runner up in their annual recipe contest a few years ago!)

• unsalted butter
• extra-virgin olive oil
• shallots
• garlic cloves
• crushed red pepper flakes
• dry white wine 
• kosher salt
• grated lemon zest
• fresh lemon juice
• extra-large uncooked shrimp
• orzo
• chicken stock
• sun-dried tomatoes in olive oil
• fresh basil
• fresh or dried dill
• feta

See recipe card for quantities.

Instructions

Heat butter and 1 tablespoon olive oil in a large skillet over medium-high. Add shallots, cooking until softened, about 6 minutes. 

Add garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 1 minute. 

Add wine, salt, and lemon zest; continue cooking until wine is reduced, about 3 minutes.

Add shrimp to the skillet and saute in the wine until opaque and cooked through, about 2 minutes

Transfer the shrimp to a bowl. Continue cooking the wine and shallots until reduced to ⅓ cup. Pour over the shrimp; cover and reserve. 

To the same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add the orzo, and cook, stirring until lightly toasted, about 1 to 2 minutes. 

Add chicken stock and bring to a simmer over high heat. 

Reduce heat to medium-low, add sun-dried tomatoes, and simmer uncovered until orzo is al dente and liquid is absorbed, about 15 minutes. 

Remove the skillet from heat, add 3 tablespoons basil, dill and 2 tablespoons lemon juice to the orzo, stirring to combine. Transfer to a serving dish.

Add remaining lemon juice and 1 tablespoon basil to the shrimp and stir to combine. 

To serve, arrange shrimp over orzo. Pour any remaining liquid over shrimp and orzo mixture. sprinkle with crumbled feta and garnish with additional minced basil if desired.

Substitutions

• Sun-dried Tomato Marinade - This is the bonus that comes along with sun-dried tomatoes! Replace 1-½ tablespoons olive oil with the sun-dried tomato marinade. (Even drizzle a tablespoon of it over the finished dish...)
• Pearl Couscous - Instead of orzo, sphere-shaped pearl couscous can be used. It may take a few minutes longer to cook -- it's thicker than orzo.
• Pescatarian - substitute fish or vegetable stock
• Tarragon - with its subtle hints of licorice, tarragon makes a great substitute for basil -- and an herb that complements citrus so nicely. Italian flat-leaf parsley is also a good substitute.
• Feta - while feta is optimal here, grated Parmesan, ricotta salata, cotija or queso fresco are good substitutes
• Onion - instead of the shallots, substitute ½ cup minced yellow onion or a thinly sliced medium leek

Variations

This is a recipe that establishes itself well simply in the process used, opening the door to variations the lean into the convenience of pantry staples.

• Olives - add a ½ cup of sliced pitted niçoise or Castelvetrano olives to the orzo a few minutes before it is done cooking -- a few minutes
• Artichoke Hearts - for an extra serving of vegetables add a cup of chopped drained artichoke hearts to the cooked orzo
• Capers - add a tablespoon of capers to when you add the wine
• Anchovies - with all their yummy umami, mince 4 or 5 anchovies and add them with the shallots and red pepper flakes.
• Roasted Red Peppers - add ½ cup diced jarred roasted red peppers to the orzo a few minutes before the orzo completes cooking
• Cannelini Beans -- for added protein and substance, added to a cup of drained canned cannelini beans
• Asparagus -- steam a ½ lb. trimmed asparagus spears, cut into 1-½ inch pieces and mix into the cooked orzo
• Calabrian Chili Oil -- while this gets a little kick from red pepper flakes, drizzle a teaspoon or two over the finished dish -- or serve on the side. I like the Calabrian Chili Oil with Garlic from Whole Foods Market

Equipment

This recipe is a dream when it comes to equipment. Or lack thereof. All of the cooking is done in a large saute pan or skillet making clean-up super swift. Instead of serving my Lemony Shrimp Orzo with Sun-dried Tomatoes and Feta on a platter, you can serve it directly from the pan for a casual family-style presentation.

Storage

Store in the refrigerator for up to 3 days.

🍽️ Recipe

Lemon Shrimp Orzo with Sun-dried Tomatoes and Feta

The Savory Tart

The iconic "sun-dried tomato" is alive and well -- and thriving -- in this lemony orzo flecked with basil and topped with shrimp and feta. And while some might find the ingredient to possibly be passé, there is nothing to roll your eyes at once you savor that brilliant taste of umami and remember how dearly you've miss them.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• large skillet or saute pan

Ingredients

  

• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil divided
• 2 shallots diced fine (about ⅓ – ½ cup)
• 3 garlic cloves minced
• ½ teaspoon red pepper flakes
• 1 cup dry white wine
• 1 teaspoon kosher salt
• 2 teaspoons grated lemon zest
• ⅓ cup fresh lemon juice 2 medium lemons, divided
• 1-½ pounds extra-large shrimp (21-25 per pound) peeled and deveined
• 12 ounces orzo (about 2 cups)
• 4 cups chicken stock
• ½ cup julienned sun-dried tomatoes in olive oil
• ¼ cup finely chopped fresh basil divided, plus more for garnish
• 1 tablespoon chopped fresh dill or 1 tsp. dried
• 4 oz. feta crumbled

Instructions

 

• Heat butter and 1 tablespoon olive oil in a large skillet over medium-high. Add shallots, cooking until softened, about 6 minutes. Add garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 1 minute. Add wine, salt, and lemon zest; continue cooking until wine is reduced, about 3 minutes.
• Add shrimp to the skillet and saute in the wine until opaque and cooked through, about 2 minutes. Transfer the shrimp to a bowl. Continue cooking the wine and shallots until reduced to ⅓ cup. Pour over the shrimp; cover and reserve.
• To the same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add the orzo, and cook, stirring until lightly toasted, about 1 minute. Add chicken stock and bring to a simmer over high heat. Reduce heat to medium-low, add sun-dried tomatoes, and simmer uncovered until orzo is al dente and liquid is absorbed, about 15 minutes.
• Remove the skillet from heat, add 3 tablespoons basil, dill and 2 tablespoons lemon juice to the orzo, stirring to combine. Transfer to a serving dish.
• Add remaining lemon juice and 1 tablespoon basil to the shrimp and stir to combine.
• To serve, arrange shrimp over orzo. Pour any remaining liquid over shrimp and orzo mixture. sprinkle with crumbled feta and garnish with additional minced basil if desired.

Keyword #lemonshrimp, #shrimporzo, #shrimppasta, #shrimprecipes, #sundriedtomato, #sundriedtomatoes, #weeknightcooking, #weeknighteats, #weeknightmeals

Recent Recipes

Trending Recipes