Name: Orzo with Spinach, Shrimp, and Feta
Total time: 45 min
Ingredients: 3 scallions , sliced thin; 1 large tomato , cored and chopped; ¼ cup extra-virgin olive oil , divided; ½ teaspoon table salt , divided; ¼ teaspoon pepper , divided; 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined; 1 onion, chopped fine; 1 fennel bulb , stalks discarded, bulb halved, cored, and chopped fine; 6 garlic cloves , minced; 2 cups orzo; ¼ cup dry white wine or vermouth; 3½ cups chicken broth; 5 ounces (5 cups) baby spinach , coarsely chopped; 3 ounces feta cheese , crumbled (¾ cup), divided; 2 tablespoons fresh lemon juice , plus wedges for serving

Why This Recipe Works

For a satisfying dish of creamy orzo and moist, tender shrimp (a common pairing in Greek cuisine) we settled on a simple stovetop cooking method using a large nonstick skillet. Starting off with a fragrant combination of onion, fennel, and garlic, we found it best to add the orzo to the pan and toast it for a minute before adding the liquids. A splash of white wine, added to the pan and allowed to reduce before stirring in the broth, provided some complexity in terms of flavor. Before adding the shrimp, we stirred in feta cheese for its flavor and creaminess and a bunch of baby spinach, making this a truly one-pan meal. Nestling the shrimp into the orzo and cooking covered for the final few minutes ensured that they didn’t overcook. To finish the dish, we sprinkled a fresh tomato-scallion relish and a little extra feta over the top.

Before You Begin

If using smaller or larger shrimp, the cooking times may vary accordingly. You can leave the shrimp tails on, if desired.

Instructions

Combine scallions, tomato, 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in small bowl; set aside. Pat shrimp dry with paper towels, toss with 1 tablespoon oil, and sprinkle with ⅛ teaspoon salt and remaining ⅛ teaspoon pepper; set aside.

Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until just shimmering. Add onion, fennel, and remaining ¼ teaspoon salt and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook for 1 minute. Stir in wine and cook for 30 seconds. Stir in broth, partially cover, and bring to boil. Cook, stirring often, until orzo is al dente, 6 to 9 minutes.

Reduce heat to medium-low, stir in spinach, and cook until wilted, about 1 minute. Stir in ½ cup feta and lemon juice. Nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes. Remove from heat, sprinkle with tomato-scallion mixture and remaining ¼ cup feta. Serve.