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Shrimp Saganaki with Orzo Recipe

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4 from 66 reviews

Shrimp Saganaki with Orzo is a flavorful Greek-inspired dish featuring tender shrimp simmered in a rich tomato sauce with garlic, onions, and red bell peppers, complemented by orzo pasta and finished with tangy crumbled feta cheese and fresh parsley. This hearty one-pan meal combines Mediterranean flavors for a vibrant and satisfying dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Shrimp and Seasoning

  • 1 pound 16/20 shrimp, peeled and deveined
  • Extra-virgin olive oil
  • Kosher salt and freshly-cracked black pepper, to taste

Orzo Pasta

  • ½ cup orzo pasta

Vegetables and Aromatics

  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • 4 cloves garlic, finely chopped

Herbs and Spices

  • ½ teaspoon dry oregano
  • ¼ teaspoon red pepper flakes

Liquids and Sauce

  • ½ cup white wine (substitute fish stock or water)
  • 14 ounces crushed tomatoes

Finishing Touches

  • 1 tablespoon finely-chopped fresh parsley
  • ¼ cup crumbled feta cheese

Instructions

  1. Prepare the Shrimp: Rinse and pat dry the peeled and deveined shrimp. Season them lightly with kosher salt and freshly cracked black pepper. Set aside while you prepare the sauce and orzo.
  2. Cook the Aromatics: Heat a generous drizzle of extra-virgin olive oil in a large skillet over medium heat. Add the diced yellow onion and red bell pepper. Sauté for about 5 minutes until the vegetables soften. Then add the finely chopped garlic, dry oregano, and red pepper flakes. Cook for an additional 1-2 minutes until fragrant, stirring frequently to avoid burning the garlic.
  3. Add Liquids and Simmer the Sauce: Pour in ½ cup white wine (or substitute with fish stock or water). Let it simmer and reduce slightly for 2-3 minutes to concentrate flavors. Next, stir in the crushed tomatoes and bring the mixture to a gentle simmer. Season with salt and pepper to taste. Let the sauce cook for about 10 minutes to thicken and develop flavor.
  4. Cook the Orzo: In a separate pot, bring water to a boil and cook the orzo pasta according to package instructions until al dente (typically 7-9 minutes). Drain the orzo and set aside.
  5. Combine Shrimp and Sauce: Add the seasoned shrimp to the tomato sauce in the skillet, nestling them into the sauce. Cover and cook for 4-5 minutes until the shrimp turn pink and opaque, indicating they are fully cooked. Avoid overcooking to maintain tender shrimp.
  6. Finish the Dish: Stir in the cooked orzo gently to combine with the shrimp and tomato sauce. Sprinkle the finely chopped fresh parsley over the top, then crumble ¼ cup of feta cheese evenly across the dish. Allow the residual heat to soften the cheese slightly before serving.
  7. Serve and Enjoy: Spoon the shrimp saganaki with orzo onto plates or bowls. Drizzle a little extra-virgin olive oil on top if desired for added richness. Serve immediately while warm for the best flavor experience.

Notes

  • Use medium-sized shrimp (16/20 count) to ensure they cook evenly without becoming tough.
  • White wine adds acidity and depth, but fish stock or water work well as non-alcoholic alternatives.
  • Adjust red pepper flakes to taste depending on your preferred level of heat.
  • For gluten-free option, substitute orzo pasta with gluten-free pasta or rice.
  • Serve with crusty bread to soak up the delicious tomato sauce if you like.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://allyumcooks.com/shrimp-saganaki-with-orzo-recipe/