I love an easy one-pot pasta dish – easy to make and clean up but full of flavor and interest. I add a slightly Greek twist here, with lemon, dill and feta on a base of orzo with some lovely juicy shrimp in the mix. This is a less than 30 minute weeknight meal but is unique and pretty enough for company. This has the bright, fresh flavor of Spring about to spring, so it’s perfect for this time of year. Check out my other one-pot wonders, like orzo alla vodka, artichoke and spinach pasta bake, or carrot coconut curry noodles.
Use feta in brine so you can cut it into tasty chunks. The pre-crumbled stuff doesn’t meld with the dish and just leaves slightly rubbery nuggets. If you can’t find it in brine, a sealed slab will do. I like lots of fresh dill, but you can use less or try oregano or a mix of the two (a little fresh mint would add a nice twist too). I like medium shrimp because they cook so fast and make a nice bite with the orzo and feta. I have written this thy way I love it, but feel free to make some additions, like a cup of frozen peas stirred in with the shrimp and feta, or some green olives (not a fan myself).
Kitchen Favorites
Ingredients
2 Tablespoons butter
1 Tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, finely minced
1 cup orzo pasta
2 teaspoons kosher salt
½ cup white wine
2 cups chicken broth
¼ cup freshly squeezed lemon juice, divided
3 Tablespoons freshly chopped dill, divided
1 pound medium peeled and deveined shrimp, thawed if frozen
8-ounce feta chunk in brine
Directions
- Melt the butter with the oil in a deep sided skillet. Add the onion and cook, stirring frequently, until soft and glassy, about 5 minutes. Add the garlic and cook a further minute, then add the orzo. Stir to coat well with the butter and cook, stirring, for about 4 minutes to toast the orzo slightly. Pour in white wine and 2 Tablespoons lemon juice and cook until the liquid has evaporated. Stir in the 1 teaspoon salt and 1 Tablespoon dill and stir to combine. Pour in the chicken broth, bring to a boil, cover the pot and cook, stirring occasionally for about 10 minutes, until the orzo is al dente and all but a little liquid is left in the pan. You can add more broth as needed to reach this point. While the orzo is cooking, pat the shrimp dry with paper towels. Pat the chunk of feta cheese dry and cut it into small pieces.
- When the orzo is ready as above, add the shrimp, feta and another tablespoon of dill. Cover the pot and let sit on the heat for 5 minutes. Uncover and stir to combine. If the shrimp are not cooked through and pink, cover the pot and give them a few more minutes. Sprinkle with more dill and serve immediately.
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