Shrimp and Feta Baked Orzo

• 8 oz orzo
• 1 lb shrimp, peeled and deveined
• 1 cup feta cheese, crumbled
• 2 cups frozen peas
• 2 cups chicken broth
• 1 cup milk
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook orzo according to package instructions until al dente; drain.
3. 3 In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side.
4. 4 In a large bowl, combine orzo, shrimp, peas, feta, garlic, and oregano.
5. 5 In a separate bowl, whisk together chicken broth and milk, then pour over orzo mixture and stir to combine.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Sprinkle Parmesan cheese over the top.
8. 8 Bake uncovered for 30 minutes or until bubbly and golden.
9. 9 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Substitute shrimp with chicken for a different protein option.
• Add sun-dried tomatoes for a tangy twist.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute feta with goat cheese for a tangier flavor.

Pairings

• Crusty bread
• Steamed broccoli

Nutrition

Tips

• For extra flavor, sauté minced garlic in olive oil before cooking shrimp.
• Feel free to add cherry tomatoes for a pop of color and sweetness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven covered with foil until heated through.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with a glass of dry white wine.

FAQ