Greek Herb Shrimp Orzo with Feta

Greek Shrimp Orzo with Feta is weeknight dinner gold - rich, creamy, garlicky and done in under 30 minutes with minimal cleanup. 🍤🧈

Juicy shrimp, buttery garlic, a splash of dry white wine and a generous crumble of feta come together with toasted orzo in one pan, turning simple pantry ingredients into an authentic Mediterranean-style dinner. 🇬🇷

Love Orzo? You might also like Instant Pot Shrimp Orzo and Creamy Spinach and Mushroom Orzo.

Greek Shrimp Orzo Summary

For printable recipe with ingredients, instructions and nutrition, go straight to recipe card

• 🧈 Toast orzo in butter first so the grains hold their shape instead of turning mushy
• 🍤 Marinate and sear shrimp separately, just until pink and opaque
• 🍷 Build the sauce with garlic, dry white wine and heavy cream, right in the same pan
• 🧀 Fold in crumbled feta for that salty, tangy Greek finish
• 🥘 Bring shrimp back in at the end to reheat gently, never overcooked
• ⏱️ One pan, about 30 minutes, minimal cleanup
• 🍞 Serve with crusty bread or a Greek-style salad to round out the meal

Enjoy it with a slice of Mediterranean Bread.

Jump to:

• Greek Shrimp Orzo Summary
• ★★★★★ Reviews
• About Greek Shrimp Orzo with Feta
• Difference Between Rice and Orzo
• Why Shrimp Orzo Is Your New Favorite
• Shrimp Orzo Ingredients
• How to make Shrimp Orzo
• Creamy Shrimp Orzo
• My orzo came out mushy. What went wrong?
• My orzo is undercooked and still crunchy. How do I fix it?
• Why did my shrimp turn rubbery?
• Can I use frozen shrimp?
• Recipe Tips
• FAQ
• Variations and Add-Ins
• Serving Suggestions
• Storage and Make Ahead
• More Shrimp Recipes
• Reviews

★★★★★ Reviews

Jen, a reader, says: "This is sooo good! I've made it before as is and it was great! Thanks for sharing this awesome recipe! It's great as is but also very versatile. My kind of recipe!"

About Greek Shrimp Orzo with Feta

Orzo itself is Italian in origin, tiny rice-shaped pasta whose name literally means "barley," but it shows up constantly across Greek and Mediterranean cooking, especially in pilafs, salads and dishes exactly like this one. Here, it's built with garlic butter, a creamy white wine sauce and enough crumbled feta to make it unmistakably Greek in flavor, even with an Italian pasta at its base.

Difference Between Rice and Orzo

If you've never used orzo before, think of it as tiny, rice-shaped pasta that cooks quickly and blends seamlessly into saucy dishes. Orzo's slightly chewy texture makes it both hearty and delicate, ideal for soaking up rich flavors.

• Orzo: pasta made from wheat, faster-cooking, creamy/firm, more protein and fiber, contains gluten.
• Rice: cereal grain, various textures, gluten-free, longer cook time compared to orzo.

Why Shrimp Orzo Is Your New Favorite

• Quick: Ready in 30 minutes-perfect for weeknight dinners.
• One-Pot: Minimal cleanup plus incredible depth of flavor.
• Customizable: Add veggies, herbs, or spice to suit your taste.

Shrimp Orzo Ingredients

Full ingredient list is in recipe card

• Shrimp - Make sure to use large raw shrimp. I usually peel it myself and leave the tails on.
• Orzo - Rice shaped pasta sold in any supermarket.
• Wine - Always use drinking wine when making orzo. I love Pinot Grigio - it's affordable, has a nice flavor and is a neutral dry white wine perfect for Mediterranean cooking.
• Garlic, salt & Italian seasoning - I used freshly minced garlic and sea salt.

How to make Shrimp Orzo

This is an overview with step by step photos. Printable recipe is here.

1. Cook orzo: The entire process is very simple - let's start by cooking orzo in a large saucepan in salty boiling water. I add about 1 teaspoon of salt to make water noticeably salty; and stir a few times to prevent the grains from sticking together. Cook stirring occasionally, until al dente or softer depending on desired texture. Drain, rinse with cold water and toss with desired sauce.

2. Cook shrimp: In a large bowl pat the shrimps dry with paper towel, and mix them with salt, 1 teaspoon Italian seasoning and crushed red pepper flakes. Next melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Now add shrimp and fry for 1-2 minutes on each side, just until it cooks through.

3. Make the sauce: Add butter to the pan first. Once melted, add onion and garlic and cook until fragrant. Now add wine and cook for a couple of minutes. Next add heavy cream and once the liquid is simmering, add cooked orzo, salt and 1 teaspoon of Italian seasoning.

4. Add cheese: You are now ready to add feta to the dish! Use crumbled feta and sprinkle generously on top of orzo.

Finally, add the shrimp back to the pan and reheat it over slow heat.

My orzo came out mushy. What went wrong?

Mushy orzo is the most common complaint with one-pot pasta dishes. It almost always comes down to too much liquid or overcooking. Follow these rules:

• Use exactly 2¼ cups of chicken stock for 1 cup of orzo - no more
• Keep the lid on while simmering so steam isn't lost, which throws off the liquid ratio
• As soon as the liquid is absorbed and the orzo looks fluffy, remove from heat immediately - the residual heat will finish it
• Gluten-free orzo is more prone to mushiness, so check it 2-3 minutes earlier than the recipe states

My orzo is undercooked and still crunchy. How do I fix it?

Add a splash (2-3 tablespoons) of hot water or warm chicken stock, replace the lid, and cook for 2-3 more minutes on low heat.

Why did my shrimp turn rubbery?

Shrimp can turn rubbery if overcooked. Once added to hot orzo, cover and cook just 5-8 minutes until shrimp are pink and opaque. For jumbo shrimp, add-2 more minutes.

Can I use frozen shrimp?

Yes. Thaw shrimp under cold water and blot dry before marinating. Cooking directly from frozen can make the dish watery and dilute flavors, so thawing is best for texture and taste.

Recipe Tips

• Toast the Orzo first: Sauté orzo in butter or oil until just golden before adding liquid. The reason you need to toast it first is to help the grains hold their shape so they do not turn mushy when boiling. Stir orzo frequently to ensure even toasting and prevent burning-watch closely as it can go from golden to scorched quickly.
• Simmer Gently: After toasting orzo, simmer it in salty water or stock - use chicken or vegetable stock instead of water for richer taste. Cover and simmer the orzo until the liquid is almost absorbed (about 12-15 minutes), then taste for doneness. Orzo should be tender but not mushy.
• If Shrimp Orzo Tastes Bland: Ensure to marinate shrimp for at least 10 minutes. Use plenty of fresh garlic, and season well with salt and pepper. Finish with an extra tablespoon of melted butter and fresh herbs.
• If the orzo sticks to the pan: Stir frequently while toasting orzo in butter. Use a nonstick or stainless-steel skillet with enough oil/butter to coat the grains.

FAQ

• Is Orzo same as rice? Rice and orzo share similar characteristics, but the two foods are not identical. If anyone ever asks you to explain the difference between rice and orzo-simply remember: orzo is rice-shaped pasta, made from white flour, and is not gluten free.
• What can I substitute for orzo? You can use small pasta shapes like ditalini, acini di pepe, or even rice for a similar texture. Cooking times and liquid ratios will vary slightly-adjust until pasta is tender and most liquid is absorbed.
• Is there a substitute for chicken stock? Vegetable stock works perfectly and keeps the dish pescatarian-friendly. Seafood or shrimp stock amplifies the shrimp flavor for a "restaurant-style" finish.
• Can this dish be made dairy-free? Swap unsalted butter for olive oil or a vegan butter alternative. Expect a slightly different flavor profile, but the dish remains rich and satisfying.
• How do I bulk up this meal with veggies? Stir in baby spinach, chopped zucchini, or sun-dried tomatoes along with the shrimp for extra nutrients and color. Roasted asparagus or mushrooms make easy sides.
• Can I make this gluten free? You can use gluten free orzo or risotto (or Arborio) rice instead of orzo, it's always a great gluten-free option in cooking.
• Can I use Quinoa instead? I don't recommend substituting orzo with quinoa because quinoa is small and grainy and just doesn't have the right texture.

Variations and Add-Ins

• Stir in fresh baby spinach or kale at the end.
• Add diced onion with the orzo for a mild sweetness. Caramelized onions are even tastier.
• Use seafood stock instead of chicken for extra depth.
• Swap shrimp for scallops or chicken breast.
• Sprinkle with parmesan or add crumbled goat cheese..

Serving Suggestions

• Leftovers reheat beautifully; add a splash of water or broth to loosen orzo.
• To go alongside this Greek style shrimp orzo, I like to serve it with a slice of crusty Dutch Oven Bread for sopping up sauce or add a fresh Avocado, Tomato & Cucumber Salad.

Storage and Make Ahead

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat gently: Cover and warm in the microwave or on the stovetop with a splash of stock.
• Make it ahead: Prepare as directed, but undercook orzo slightly. Reheat with a splash of broth before serving. Add shrimp during reheating for best texture.

More Shrimp Recipes

• How to cook shrimp
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• Shrimp and Pancetta Pasta
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• Creamy Shrimp with Spinach