Greek Shrimp with Orzo (Garides Youvetsi) - One-Pot Mediterranean Delight
This classic Greek dish features succulent shrimp baked in a rich tomato and feta sauce with tender orzo pasta. A vibrant spring dinner that brings the flavors of the Mediterranean to your table in under an hour.
Ingredients
- 450g large raw shrimp, peeled and deveined
- 250g orzo pasta
- 400g canned crushed tomatoes
- 150g feta cheese, crumbled
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 150ml dry white wine
- 500ml vegetable or seafood stock
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sugar
- Salt and black pepper to taste
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Juice of 1/2 lemon
Instructions
Preheat oven to 200°C (400°F). Season shrimp with salt, pepper, and a drizzle of olive oil, then set aside.
Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium heat. Sauté onion for 5 minutes until softened and translucent.
Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Pour in white wine and let it simmer for 2 minutes to reduce slightly.
Add crushed tomatoes, stock, oregano, and sugar. Stir well and bring to a simmer.
Add orzo pasta to the sauce, stir to combine, and let simmer for 10 minutes, stirring occasionally to prevent sticking.
Nestle the seasoned shrimp into the orzo mixture and scatter half the feta cheese on top.
Transfer to the preheated oven and bake for 12-15 minutes until shrimp are pink, curled, and have reached a safe internal temperature of 63°C (145°F).
Remove from oven, squeeze fresh lemon juice over the dish, and top with remaining feta cheese, fresh parsley, and dill.
Let rest for 5 minutes before serving to allow the orzo to absorb remaining liquid.
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