This recipe is a perfect blend of ease and elegance. It’s ideal for weeknights when you want something healthy and delicious without spending hours in the kitchen. The shrimp cook quickly, the orzo adds a comforting pasta texture, and the asparagus brings a pop of freshness. The feta adds a creamy, tangy contrast that finishes the dish perfectly. It’s nutritious, crowd-pleasing, and can be on the table in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shrimp, peeled and deveined
Orzo pasta
Asparagus, trimmed and cut into bite-sized pieces
Garlic, minced
Onion or shallot, finely chopped
Olive oil
Vegetable or chicken broth
Lemon juice and zest
Feta cheese, crumbled
Salt and pepper
Fresh parsley or dill (optional, for garnish)
Red pepper flakes (optional, for a little heat)
Directions
Cook orzo in salted water until just al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion (or shallot) and sauté until soft, about 2–3 minutes.
Add garlic and cook for another 30 seconds until fragrant.
Stir in the asparagus and cook for 3–4 minutes until just tender but still bright green.
Push the veggies to the side and add the shrimp. Cook until pink and opaque, about 2 minutes per side.
Return cooked orzo to the pan. Pour in a splash of broth and lemon juice, stirring everything together.
Season with salt, pepper, and optional red pepper flakes.
Sprinkle crumbled feta over the top and gently mix.
Finish with lemon zest and fresh herbs if desired.
Serve warm.
Servings and timing
This recipe serves approximately 4 people. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Add More Veggies: Toss in cherry tomatoes, spinach, or peas for extra color and nutrition.
Make It Creamy: Stir in a spoonful of Greek yogurt or a splash of cream at the end.
Swap the Pasta: Substitute orzo with couscous, quinoa, or rice for a gluten-free option.
Spice It Up: Add more red pepper flakes or a dash of hot sauce.
Use Another Protein: Try diced chicken, scallops, or tofu in place of shrimp.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat with a splash of broth or water to loosen the orzo. Microwave individual portions on medium power, stirring halfway through. Avoid freezing, as the texture of the shrimp and asparagus may change.
FAQs
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before cooking.
What is orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavors well, making it perfect for skillet meals.
Can I use crumbled goat cheese instead of feta?
Yes, goat cheese will add a slightly tangier, creamier flavor.
How do I know when the shrimp are done?
Shrimp are cooked when they turn pink and opaque. Avoid overcooking, which can make them rubbery.
Can I make this ahead of time?
Yes, but it’s best served fresh. Reheat gently and add a squeeze of lemon to refresh the flavors.
What can I serve with this dish?
It works well on its own or with a side salad and crusty bread.
Can I make it dairy-free?
Yes, just omit the feta or use a dairy-free cheese alternative.
Is this dish kid-friendly?
Yes, it’s mild in flavor and has simple, wholesome ingredients.
Can I cook the orzo directly in the skillet?
Yes, you can cook the orzo in broth right in the pan, but you may need to adjust liquid and timing to ensure it cooks evenly.
What herbs go best with this dish?
Fresh parsley, dill, or basil add a bright, fresh finish.
Conclusion
Skillet Shrimp with Orzo, Feta, and Asparagus is a quick and flavorful meal that brings together the best of spring and summer ingredients in one simple pan. Light, lemony, and loaded with texture, it’s a perfect go-to for busy nights or casual dinners that still feel a little special.
Skillet Shrimp with Orzo, Feta, and Asparagus is a vibrant one-pan dish featuring tender shrimp, crisp asparagus, and orzo pasta in a light lemony broth, topped with creamy feta and fresh herbs. It’s quick, nutritious, and full of flavor.
Ingredients
1 lb shrimp, peeled and deveined
1 cup orzo pasta
1 bunch asparagus, trimmed and cut into bite-sized pieces
2 cloves garlic, minced
1 small onion or shallot, finely chopped
2 tbsp olive oil
1/2 cup vegetable or chicken broth
2 tbsp lemon juice
1 tsp lemon zest
1/2 cup feta cheese, crumbled
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional)
Fresh parsley or dill, chopped (optional, for garnish)
Instructions
Cook orzo in salted water until just al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion or shallot and sauté for 2–3 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in asparagus and cook for 3–4 minutes until just tender and bright green.
Push veggies to the side and add shrimp to the skillet. Cook for about 2 minutes per side, until pink and opaque.
Return cooked orzo to the pan. Add broth and lemon juice, stirring everything together.
Season with salt, pepper, and red pepper flakes (if using).
Sprinkle crumbled feta over the top and gently mix to combine.
Finish with lemon zest and garnish with fresh herbs if desired.
Serve warm.
Notes
Add cherry tomatoes, spinach, or peas for extra vegetables.Use Greek yogurt or cream for a creamier finish.Swap orzo with quinoa, couscous, or rice for a gluten-free version.Substitute shrimp with chicken, scallops, or tofu.Omit feta or use a dairy-free alternative for a dairy-free version.
