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–+ servings

Lemon Shrimp Orzotto (with Feta and Dill)

35 minutes
Serves 4 people
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shrimp orzotto

Ingredients 

  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 small shallot finely diced
  • 5 garlic cloves divided
  • 1¾ cups dry orzo
  • 1 full 32 oz carton chicken bone broth
  • 2 lemons zested and juiced
  • ½ cup crumbled feta plus more for garnish
  • ¼ cup chopped fresh dill plus more for garnish
  • 2 tbsp butter
  • Kosher salt and black pepper to taste

Directions 

  • Add the shrimp to a bowl with 1 grated garlic clove, a generous pinch of salt and pepper, and a drizzle of olive oil. Toss together and let marinate while preparing the remaining ingredients.
  • Heat a large skillet or Dutch oven over medium-high heat with the olive oil. Sear the shrimp for 1–2 minutes per side until pink and lightly golden. Transfer to a plate.
  • Lower the heat to medium. Add the shallot to the same pan with a pinch of salt and cook until softened. Stir in the remaining grated garlic and cook until fragrant.
  • Pour in the juice of 1 lemon and scrape up any browned bits from the bottom of the pan. Season lightly with salt and pepper.
  • Add the orzo and stir for about 1 minute so it coats in the lemony mixture.
  • Pour in the chicken bone broth and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is tender and creamy and most of the liquid has absorbed.
  • Stir in the butter, lemon zest, fresh dill, and some of the feta. Taste and season with additional salt and pepper as needed.
  • Add the shrimp back into the pan and gently fold everything together.
  • Top with extra feta, fresh dill, black pepper, and additional lemon zest before serving.