Greek Baked Orzo

A bowl of shrimp orzo salad with chickpeas, tomatoes, zucchini, crumbled feta, and herbs, held by two hands.

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This Greek baked orzo is a one-skillet recipe packed with shrimp, chickpeas, orzo pasta, and vibrant vegetables, with bright lemon juice, feta, and herbs for those Mediterranean vibes.

Prep Time20

Cook Time45

Resting Time5

Total Time1 10

Course: Main Dish, One Pan, Pasta, Seafood

Cuisine: Greek, Mediterranean

Servings:

Author: Rachel Gurk

Ingredients

1 tablespoon olive oil
1 small onion, finely diced (about ½ cup)
1 red bell pepper, diced (about 1 cup)
1 small (8 ounces) zucchini, diced (about 1 ½ cups)
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
3 cloves garlic (minced or pressed)
1 tablespoon dried oregano
1 can (14.5 ounces) fire-roasted diced tomatoes (undrained)
1 can (15.5 ounces) chickpeas (rinsed and drained)
2 ½ cups low-sodium chicken broth (or vegetable broth)
12 ounces uncooked orzo (about 1 ¾ cups)
1 can (14 ounces) quartered artichoke hearts (drained and patted dry)
2 cups loosely packed baby spinach (roughly chopped)
16 ounces peeled raw shrimp, size 20/30 (tail off, deveined, thawed if frozen, patted dry)
¼ teaspoon coarse ground black pepper
1 tablespoon freshly squeezed lemon juice (½ lemon)
6 ounces crumbled feta cheese
¼ cup chopped fresh dill or parsley (for garnish)

Instructions

Preheat the oven to 400°F. .
Heat the oil in a large oven-safe skillet over medium heat. Add the onion, bell pepper, and zucchini, season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes
1 tablespoon olive oil, 1 small onion, finely diced, 1 red bell pepper, diced, 1 small (8 ounces) zucchini, diced, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
Stir in the garlic and dried oregano, cook for 1 minute.
3 cloves garlic, 1 tablespoon dried oregano
Pour in the diced tomatoes, chickpeas, and broth, then stir in the orzo. Bring the mixture to a simmer, scraping the bottom to make sure the orzo isn’t sticking.
1 can (14.5 ounces) fire-roasted diced tomatoes, 1 can (15.5 ounces) chickpeas, 2 ½ cups low-sodium chicken broth, 12 ounces uncooked orzo
Once the orzo mixture has come to a simmer, carefully transfer the skillet to the oven and bake uncovered for 15 minutes.
Remove the pan from the oven, stir, and fold in the artichoke hearts, and spinach. Nestle the shrimp evenly over the top, season with black pepper and squeeze the lemon half over the shrimp. Sprinkle the feta evenly over the top of the shrimp.
1 can (14 ounces) quartered artichoke hearts, 2 cups loosely packed baby spinach, 16 ounces peeled raw shrimp, size 20/30, ¼ teaspoon coarse ground black pepper, 1 tablespoon freshly squeezed lemon juice, 6 ounces crumbled feta cheese
Return the skillet to the oven and bake, uncovered, about 15 minutes, or until the shrimp are curled and opaque.
Let the dish rest 5 minutes before serving. Garnish with fresh dill or fresh parsley.

Notes

Shrimp: If you use smaller or larger shrimp, the baking time will have to be adjusted accordingly. If you use shrimp that’s already cooked, the second baking time can be reduced; bake just until the shrimp is heated through and the cheese has melted.
Vegetarian: The recipe can easily be made without shrimp if you prefer. The chickpeas, feta cheese, and vegetables make it a very satisfying main dish.

Nutrition

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