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.
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 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, and broth; 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; add spinach and remaining 1/4 tsp. salt; stir continuously until spinach wilts down. Add shrimp back to pot and continue to cook, uncovered, 3 more minutes to rewarm shrimp. Sprinkle feta overtop and garnish with fresh chopped basil and lemon.
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.