Baked Shrimp with Tomatoes, Feta, and Orzo
Equipment
- Large pot
- 9-by-13-inch baking dish
- Mixing bowl
Ingredients
- 8 ounces orzo
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil and cook the orzo according to package directions until just al dente. Drain and set aside.
- In a large bowl, toss the shrimp with olive oil, minced garlic, oregano, salt, and black pepper until evenly coated.
- Spread the cooked orzo in the bottom of a 9-by-13-inch baking dish. Scatter the halved cherry tomatoes over the orzo.
- Arrange the seasoned shrimp on top of the tomatoes and orzo. Sprinkle the crumbled feta evenly across the dish.
- Bake for 12 to 15 minutes until the shrimp turn pink and opaque. Remove from the oven, sprinkle with chopped parsley, and serve with lemon wedges.
Notes
Cook the orzo just until al dente so it does not turn mushy while the dish bakes. If the tomatoes release a lot of liquid, let the pan rest for a few minutes before serving to keep the orzo from becoming soggy. Leftovers reheat gently in a covered skillet with a splash of water to loosen the pasta.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, 9-by-13-inch baking dish, Mixing bowl
Cuisine: Mediterranean
Equipment: Large pot, 9-by-13-inch baking dish, Mixing bowl