Ready in under an Hour!! Greek Shrimp Saganaki & Lemony Orzo

For the Orzo:
2 cups (335g) uncooked orzo pasta
]1/4 cup olive oil, or more
5-6 garlic cloves, grated
1/4 cup fresh lemon juice
1 teaspoon salt or to taste
1/4 teaspoon freshly cracked black pepper or to taste
a cup of grated kefalotiri or parmesan cheese
2 tablespoons finely chopped parsley
lemon juice and lemon wedges for serving
For the Shrimp:
2 pounds (1kg) shrimp, peeled and deveined
1/4 cup olive oil
5 garlic cloves, grated
1-2 pounds grape tomatoes or 25oz crushed tomatoes from the can
feta cheese
4-5 thinly sliced scallions
1 teaspoon salt, or to taste
freshly cracked black pepper to taste
crushed red pepper flakes, optional
Instructions
Make the Shrimp Saganaki:
Lightly season the shrimp on both sides with salt and black pepper.
Heat a skillet over medium heat and add the olive oil. Sear the shrimp 1 minute on each side and transfer them to a plate.
Add the tomatoes to the skillet and season lightly with salt and pepper. Cover the pan and let them cook until they blister.
Add the crushed red pepper flakes or a chili pepper and smash the tomatoes. Add some more olive oil if needed and the garlic and cook until the sauce thickens.
Alternatively, if you'd prefer using crushed tomatoes instead of the grape tomatoes, add them to the skillet after adding the garlic (for a few seconds until fragrant) along with the chili, salt and pepper. Cook until the sauce thickens.
Return the shrimp to the sauce. Crumble the feta into the sauce and add some pitted olives if desired. Warm through for 3-4 minutes and remove from heat. Top with scallions and set aside while the orzo is prepared.
Make the Orzo: Bring a pot of water to a boil and add 2-3 teaspoons of salt. Add the orzo and cook according to the package instructions al dente. Drain. Place a skillet over medium heat and add the olive oil and garlic. Warm through until fragrant. Add the cooked orzo with a quarter cup of lemon juice or as much as you like. Toss to coat the orzo and season with salt and pepper. Remove from the heat and add the parsley. Toss and transfer to the serving platter.
Top with the grated cheese and then with the shrimp saganaki.
Serve warm or room temperature. kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

[robinfulton]

Looks like another keeper, can't wait to try this.

[ShawhanFarms]

I love how fresh and vibrant this dish looks! The tangy lemon orzo must pair perfectly with the savory shrimp saganaki.

[mikeb]

Awsome Dimitra - keep up great mouth watering Dishes!

[Morena]

Yum, thank you for another winning recipe Dimitra

[Javaman]

I first watched your video from a few years back where you made the Shrimp Saganaki and at the end you said something about adding olives. I see that you did! This looks good and I will be giving it a try soon. Thanks!

[sebgold]

Watching your videos has taught me to cook, Dimitra. Thank you so much.

[marche]

Delicious meal, thanks for sharing! 😋

[RoseBlack]

Thank you. Your recipe looks delicious. I will definitely cook this.

[catsnmi]

Thank you, Dimitri, it looks wonderful! I will definitely give it a go.

[sofiagiannadis]

Dimitra you're the best thanks for sharing ❤

[bradpeck]

looks really good - i will try it - always cute videos

[phyllisemroll]

This looks so good, but I have a shellfish allergy. Have you made this dish with a different protein? It looks delicious

[a.katherinesuetterlin]

This looks good -- but my taste buds -- and digestive system -- don't quite like tomatoes. I do like red bell peppers, though. I know it's a different flavor profile, but if I eat too much tomato, there's gonna be intestinal mutiny. 😅