Description
One Pot Harissa Shrimp and Feta Orzo is a vibrant, quick dish that perfectly captures Mediterranean flavors.
Ingredients
Scale
- 2 Tbsp extra-virgin olive oil
- 1 lb raw peeled and deveined shrimp
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup chopped shallots
- 3 cloves garlic cloves
- 2 Tbsp harissa
- 8 oz dry orzo pasta
- 4 cups vegetable broth
- 14.5 oz fire-roasted diced tomatoes
- 3 cups fresh baby spinach
- 1 cup crumbled feta cheese
- 1 medium lemon
- 1/4 cup fresh chopped parsley
Instructions
- Begin by heating 2 Tbsp. of extra-virgin olive oil in a large pan over medium heat.
- Add half the raw peeled and deveined shrimp to the pan and cook for about 2 minutes per side until they turn opaque. Remove and set aside.
- Add 1 Tbsp. of olive oil, chopped shallots, minced garlic, and a pinch of chili flakes. Cook for 2-3 minutes until softened and aromatic.
- Stir in the dry orzo pasta and cook for 2 minutes until lightly toasted.
- Incorporate vegetable broth, fire-roasted diced tomatoes, harissa, salt, and pepper. Bring to a low boil, then simmer for about 15 minutes until orzo is tender.
- Stir in fresh baby spinach and cook until wilted, about 1-2 minutes.
- Stir the cooked shrimp back into the pot to warm them through for another minute.
- Divide into bowls, topping with crumbled feta, a squeeze of lemon juice, and parsley.
Notes
- Substitute cooked shrimp to save time.
- Use chicken broth for non-vegetarian option.
- Replace orzo with another small pasta if preferred.
- Use goat cheese or halloumi instead of feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 200 mg