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orzo with shrimp, spinach, tomatoes, olives, and feta

(2 ratings)
Bikracer avatar
Blue Ribbon Recipe by
Tracey Adams
@Bikracer
Atascadero, CA

I had some heirloom cherry tomatoes and shrimp that I needed to use, so I searched to see what else I had on hand. This is what I came up with. I hope you enjoy it as much as we did.

Blue Ribbon Recipe

Perfect for summer dining, this orzo salad can be a main course or a side dish. Filled with shrimp, salty Kalamata olives, sweet cherry tomatoes, and tangy Feta cheese, we loved the variety of textures and flavors. It's tossed in a lemon vinaigrette adding a nice burst of citrus to the dish. This recipe is delicious both hot and cold.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 15 Min
method Stove Top

Ingredients For orzo with shrimp, spinach, tomatoes, olives, and feta

  • 1 lb
    large shrimp, peeled and deveined
  • 1 tsp
    hot smoked Spanish paprika (not Hungarian)
  • 2 Tbsp
    + 1 1/2 tsp salt, divided
  • 1 c
    + 2 Tbsp extra-virgin olive oil, divided
  • 1 lb
    whole wheat orzo
  • 1 md
    lemon, zested
  • 5 Tbsp
    fresh lemon juice
  • 1/2 tsp
    black pepper
  • 1 c
    baby spinach, chopped
  • 16
    Kalamata olives, quartered
  • 8 oz
    cherry tomatoes, sliced in half
  • 6 oz
    Geek Feta, crumbled

How To Make orzo with shrimp, spinach, tomatoes, olives, and feta

  • Mix Spanish hot smoked paprika and salt.
    1
    Mix 1 tsp Spanish hot smoked paprika and 1/2 tsp salt in a small bowl.
  • With your fingers, evenly distribute the spice mixture onto the shrimp.
    2
    Pat the shrimp dry and put them into a small bowl. With your fingers, evenly distribute the spice mixture onto the shrimp.
  • Add oil and shrimp to a hot skillet.
    3
    Heat 2 Tbsp of olive oil in a skillet over medium-high heat. Pour in the shrimp.
  • Saute until cooked.
    4
    Saute until pink and cooked through. Remove from the pan and set aside.
  • Cook the orzo.
    5
    Bring a large pot of water to boil. Add 2 Tbsp salt and the orzo. Cook until just al dent; 8-10 minutes.
  • Zest lemon and juice the lemon.
    6
    Meanwhile, zest the lemon and measure about 5 Tbsp of juice into a large bowl.
  • Whisk olive oil, salt, and pepper into the lemon juice and zest.
    7
    Whisk in the 1 cup of olive oil, 1 tsp salt, and 1/2 tsp ground pepper.
  • Drain the cooked orzo.
    8
    When the orzo is done, drain it into a fine mesh colander. Shake out the excess water and dump it into a bowl.
  • Add dressing to the orzo.
    9
    Add the dressing and mix.
  • Add chopped spinach and stir until wilted.
    10
    Add the chopped spinach and well until the spinach begins to wilt. Let cool.
  • Add the Kalamata olives, cherry tomatoes, and Feta.
    11
    Once cool, add the Kalamata olives, cherry tomatoes, and Feta.
  • Add the shrimp with accumulated juices.
    12
    Stir in the shrimp with accumulated juices.
  • Mix and season.
    13
    Mix. Adjust seasoning with salt and freshly ground pepper. Can serve immediately or refrigerate for later.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Orzo With Shrimp, Spinach, Tomatoes, Olives, and Feta:

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