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Baked Orzo with Shrimp, Lemon and Feta

Maren Caruso

Servings: 6 to 8

All sorts of ingredients— sun-dried tomatoes, olives, peas, or corn —can be added to this baked pasta for extra flavor and color. Serve this side with a seared steak for a Mediterranean version of surf and turf.

This recipe is excerpted from Big Buy Cooking.


  • 5 Tbs. olive oil, more for the dish
  • 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, minced
  • 5 oz. baby spinach
  • 1 lb. orzo
  • 6 oz. feta, crumbled (about 1-1/2 cups)
  • 2 tsp. chopped fresh thyme
  • Finely grated zest of 1 lemon
  • 3/4 cup Panko


  • Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
  • Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don’t cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.
  • Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining tsp. thyme, and 1/4 tsp. salt. Sprinkle on top of the pasta.
  • Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.


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Reviews (2 reviews)

  • chefwannabe | 05/28/2017

    Wow! This is my new go to recipe for a casual entertaining dinner! I added more shrimp, some chopped dill and a can of diced tomatoes. I probably should have drained the tomatoes or reduced them first but it was still delicious. I think sautéed zucchini would also lend itself well to this dish.

  • wendyb1 | 12/16/2013

    Fantastic satisfying recipe - loved it!

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