Lemon Shrimp Orzo with Sun-dried Tomatoes and Feta
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.
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.