Marry Me Shrimp, but Make It Greek! (Creamy Feta & Orzo)

Von Dimitra's Dishes · 30 Min.

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Zubereitung

1. Boil the orzo in generously salted water until al dente, then drain well and toss with the olive oil or butter, plus the parsley or dill if using. Cover and set aside.
2. Pat the shrimp very dry and season with salt, black pepper, oregano, paprika and red pepper flakes.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in a single layer for 1–2 minutes per side, until lightly golden and almost cooked through, working in batches if needed. Move them to a plate; they should not be fully cooked yet.
4. Lower the heat to medium. Cook the onion in the same skillet for 4–5 minutes until soft and translucent, then add the garlic and cook about 30 seconds until fragrant.
5. Add the sun-dried tomatoes and broth, scraping up the browned bits. Bring to a gentle simmer and cook for 2–3 minutes.
6. Lower the heat to low. Stir in the cream, feta, Parmesan, thyme and lemon zest. Simmer gently for 3–4 minutes, stirring often, until the cheeses melt and the sauce begins to thicken. Do not let it boil rapidly.
7. Stir in the baby spinach and cook 1–2 minutes until wilted.
8. Return the shrimp and their juices to the skillet and simmer gently 1–2 minutes, until the shrimp are opaque and cooked through.
9. Stir in 1 tablespoon of lemon juice, then taste and add more lemon juice, salt or pepper as needed.
10. Pack the orzo into a small bowl and invert it into the centre of the skillet to form a mound. Arrange the shrimp around it and spoon sauce alongside. Garnish with parsley or dill, extra feta and grated lemon zest, and serve with lemon wedges.

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