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Close up shot of fresh raw ingredients for Mediterranean Shrimp Orzo including pink shrimp, cherry tomatoes, and feta cheese.

Mediterranean Shrimp Orzo with Blistered Cherry Tomatoes

Mediterranean Shrimp Orzo features plump, pan-seared shrimp, blistered cherry tomatoes, and tender pasta tossed in a naturally light, glossy pan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean Shrimp Orzo Ingredients
  • 1 lb Large pink shrimp (450g), peeled, deveined, patted dry
  • 1 cup Dried orzo pasta (225g)
  • 1 pint Red cherry tomatoes (250g)
  • 1/2 cup Coarse white feta cheese crumbles (75g)
  • 1/4 cup Fresh green parsley (15g), finely chopped
  • 1 large Fresh yellow lemon Cut into wedges
  • 2 tbsp Olive oil (30ml), divided
  • 2 cloves Garlic (10g), minced
  • 1 cup Chicken or vegetable broth (240ml)
  • 1 tbsp Unsalted butter (15g)

Equipment

  • 1 Large Skillet Stainless steel or cast iron for searing shrimp.
  • 1 Medium Pot For boiling the orzo pasta.

Method
 

Cooking Instructions
  1. Bring a medium pot of generously salted water to a boil. Add 1 cup (225g) of dried orzo pasta and cook according to the package directions until al dente, usually about 8 to 10 minutes. Before draining, carefully scoop out 1/4 cup (60ml) of the starchy pasta water and set it aside. Drain the orzo thoroughly and keep it warm.
  2. Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat until it begins to shimmer. Ensure your 1 lb (450g) of pink shrimp are patted completely dry, then season them lightly with salt and pepper. Place the shrimp in the hot skillet in a single layer. Sear them undisturbed for 2 minutes per side until plump and opaque, looking for those distinct golden-brown char marks. Once seared, quickly transfer the shrimp to a clean plate and set aside. Do not wipe out the skillet.
  3. Reduce the heat to medium and add the remaining 1 tbsp (15ml) of olive oil to the same skillet. Toss in 1 pint (250g) of red cherry tomatoes and let them cook undisturbed for 3 to 4 minutes. Listen for the sound of the skins popping. Once the tomatoes are blistered and slightly softened, add the 2 cloves (10g) of minced garlic and cook for 30 seconds until fragrant.
  4. Pour in 1 cup (240ml) of chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce by half, which should take about 3 to 4 minutes. Stir in the 1 tbsp (15g) of unsalted butter and a splash of the reserved starchy pasta water. Swirl the pan continuously until the butter melts and the liquids emulsify into a light, glossy pan sauce.
  5. Add the cooked orzo pasta directly into the skillet with the sauce and blistered tomatoes. Toss vigorously to ensure every grain of pasta is coated in the glossy sauce. Remove the skillet from the heat. Top the pasta base with the plump, pan-seared shrimp, then generously sprinkle the dish with 1/2 cup (75g) of coarse white feta cheese crumbles and 1/4 cup (15g) of finely chopped fresh green parsley. Serve immediately in shallow rustic ceramic bowls with a fresh yellow lemon wedge resting on the edge.

Notes

Dry the Shrimp Thoroughly: Moisture is the enemy of a good sear.
Save the Pasta Water: It binds the broth and butter into a cohesive, light glossy pan sauce.
Don't Overcrowd the Pan: Sear the shrimp in batches if necessary.