Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Orzo with Shrimp, Tomato, and Marinated Feta

Servings: 4

The combination of shrimp, feta, tomatoes, and pasta is one that I love. I return to it time and again for easy one-pot suppers. Orzo is the little pasta that comes in the shape of rice. It’s easy to eat a lot of and is widely available. If you start with the shrimp in their shell, then keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to 1 week.


  • 7 oz. feta, broken into 1/2- to 3/4-inch pieces
  • 1/2 tsp. crushed red pepper flakes
  • 4 tsp. fennel seeds, toasted and lightly crushed
  • 5 Tbs. olive oil
  • 1-1/3 cups orzo
  • Salt and black pepper
  • 3 garlic cloves, crushed
  • 3 strips of finely shaved orange peel
  • 1 (14.5 oz.) can chopped tomatoes
  • 2 cups vegetable stock
  • 3/4 cup plus 2 Tbs. water
  • 14 oz. raw peeled shrimp
  • 1-1/2 cups basil leaves, roughly shredded


  • In a medium bowl, mix the feta with 1/4 tsp. of the chile flakes, 2 tsp. of the fennel seeds, and 1 Tbs. of the oil. Set aside while you cook the orzo.
  • Place a large sauté pan with a lid over medium-high heat. Add 2 Tbs. of the oil, the orzo, 1/8 tsp. salt, and a good grind of pepper. Fry for 3 to 4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
  • Return the pan to the same heat and add the remaining 2 Tbs. of oil, 1/4 tsp. of pepper flakes, 2 tsp. fennel seeds, the garlic, and the orange peel. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes and their juice, stock, water, 3/4 tsp. salt, and plenty of pepper. Cook for 2 to 3 minutes, or until boiling, then stir in the fried orzo. Cover, then decrease the heat to medium-low and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Remove the lid and cook for 1 to 2 minutes, until the consistency is like risotto. Stir in the shrimp and cook for 2 to 3 minutes, until they are pink. Stir in the basil and serve at once, with the marinated feta sprinkled on top.


Rate or Review


  • User avater
    JamesMRobertson | 11/22/2018


  • baileysmom | 11/17/2018

    Excellent dish! Very flavorful and easy to make. Takes less than 30 minutes from start to finish. I think the feta really adds to the taste as does the orange peel and the basil. Will be making this many more times.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks