One-Pot Orzo With Shrimp, Tomato and Feta
Updated March 2, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 large garlic cloves, grated or minced (about 1 ½ teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1 ½ teaspoons red-pepper flakes, plus more for serving
Kosher salt and black pepper
1 pound shrimp, peeled, deveined and patted dry
1 pint grape or cherry tomatoes
1 cup orzo
1 (28-ounce) can crushed tomatoes
½ cup crumbled feta
½ cup roughly chopped fresh flat-leaf parsley leaves and fine stems
Nutritional analysis per serving (4 servings)
41 grams carbs; 199 milligrams cholesterol; 452 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 7 grams fiber; 1090 milligrams sodium; 33 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
- Step 2
In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
- Step 3
Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
- Step 4
Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
- Step 5
Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.
Private Notes
Comments
This was just fine to me but not worth a repeat. I tried it bc I love orzo and had a bunch of feta in the fridge. Decent flavor but very very tomatoey and too saucy for the orzo. I followed the directions to a T and it ended up feeling like it was just mostly tomato sauce. Maybe try with a more robust pasta like rigatoni or fusilli. Agree with another reviewer that it didn’t feel like a complete meal. The shrimp felt lost in the sauce.
We loved this! I doubled the garlic in both steps, used vegetable stock instead of water, and just before the shrimp was done I removed the lid, added the feta and threw under the broiler for a minute or two to finish. Came out wonderful.
Don't add water. Others have recommended stock, and that sounds good. I added a can of tomato sauce in addition to the crushed tomato, and it was very rich.
Been making this for years - perfect weekday meal.
After reading the comments, used a shallot, extra garlic, teaspoon of crushed pepper and oregano in the oil. then I burst the tomatoes. added some tomato paste and red wine. toasted the orzo, then added 1 1/2 cups orzo and 1 1/2 cups broth, after about 8 -10 minutes added 14 oz can of crushed tomatoes and shrimp (1 1/2 lb) (which had been marinated as written), Came out great and served 4 for dinner.
I’m obsessed with this dish. I used Italian seasoning instead of oregano because it’s what I had, and I took others’ advice to use stock instead of water. Next time I will add two pints of tomatoes just because we loved how they tasted after breaking down. This will be in our regular rotation.