One Pot Harissa Shrimp and Feta Orzo
One pot harissa shrimp and feta orzo comes together in right under 30 minutes and makes for a delightful weeknight dinner. Serve with a simple side salad and you have the building blocks for an easy meal.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Entree
Cuisine: American, Italian
Diet: Low Fat
Servings: 4 servings
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw peeled and deveined shrimp
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. black pepper
- ½ cup chopped shallots
- 3 garlic cloves, minced
- ¼ tsp. crushed red pepper flakes
- 1 ½ cups dry orzo pasta
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 2 Tbsp. mild harissa paste such as Mina brand
- 3 cups vegetable broth
- 3 to 4 cups fresh baby spinach
- 1/3 cup crumbled feta cheese
- 1 lemon, divided
- Fresh chopped parsley for garnish
Heat 2 Tbsp. oil in a large pan with a fitted lid over medium-high. Once hot, add half the shrimp and cook 2 minutes per side, until cooked through. Repeat with remaining half of shrimp. Transfer cooked shrimp to a plate, season with 1/4 tsp. salt and black pepper, and reduce heat to medium.
Add remaining 1 Tbsp. oil to pan, along with shallots, garlic, and chili flakes. Cook 2 to 3 minutes, stirring often, until softened. Add orzo; cook 3 minutes, stirring occasionally, until lightly golden.
Stir in tomatoes, harissa, broth, and remaining 1/2 tsp. salt; increase heat to bring mixture to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until orzo is cooked through, about 15 minutes.
Remove lid and add spinach; stir continuously until spinach wilts down. Add shrimp back to pot and continue to cook, uncovered, 1 to 2 more minutes to rewarm shrimp. Sprinkle with feta and squeeze the juice of 1/2 lemon overtop. Garnish with fresh chopped parsley.Slice remaining half of lemon into wedges and serve with orzo.
- Store: Transfer leftovers to an airtight container and this shrimp orzo recipe will last up to 4 days refrigerated.
- Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet with a splash of water or broth to rehydrate the noodles.
Serving: 1.5cups | Calories: 496kcal | Carbohydrates: 59g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Sodium: 980mg | Fiber: 6g | Sugar: 7g