Baked Orzo with Shrimp, Lemon and Feta

Baked Orzo with Shrimp, Lemon and Feta
Photo by Maren Caruso


  • Finely grated zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, minced
  • 2 tsp. chopped fresh thyme
  • 5 Tbs. olive oil, more for the dish
  • ¾ cup Panko
  • 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
  • + 3 more ingredients
    • 1 lb. orzo
    • 5 oz. baby spinach
    • 6 oz. feta, crumbled (about 1-½ cups)

Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil. Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 tsp. each salt and p...

View full recipe at Fine Cooking


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