Greek shrimp with tomatoes, feta, and orzo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Greek shrimp with tomatoes, feta, and orzo

Soy-Free, Mediterranean

2 Servings, 650 Calories/Serving

25 – 40 Minutes

Cheese and seafood don’t always play well together, but this iconic Greek dish is an exception—feta loves shrimp, and vice versa.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 5 ounces orzo
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • ½ teaspoon sweet smoked paprika
  • ½ teaspoon Urfa chile flakes (optional)
  • 1 cup diced tomatoes
  • 2 or 3 sprigs fresh mint
  • 3 sprigs fresh oregano
  • ⅓ cup crumbled feta

Ingredient IQ

A member of a family of small pasta shapes collectively referred to as pastina in Italian, orzo literally translates to “barley,” probably because of its barley-like shape.

Nutrition per serving

Calories: 650, Protein: 37g (74% DV), Fiber: 4g (16% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 230mg (77% DV), Sodium: 400mg (17% DV), Carbohydrates: 61g (20% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Crustacean shellfish, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain, reserving ⅓ cup [¾ cup] pasta cooking water.
While the water heats and the orzo cooks, prepare the shrimp and tomato sauce.


Prep the sauce ingredients and shrimp

  • Peel and finely chop the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season with salt and pepper.


Cook the tomato sauce and shrimp

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the shallots, garlic, paprika, and as much Urfa chile as you like and cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes. Stir in 3 tablespoons [¼ cup] white wine, if using, scraping up any browned bits from the bottom of the pan. Add the tomatoes, bring to a boil, reduce to a simmer, and cook, stirring often, until thickened, 3 to 5 minutes.
Stir in the shrimp and reserved pasta cooking water and cook, turning once, until the shrimp are firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.
While the sauce and shrimp cook, prepare the garnishes.


Prep the garnishes

  • Strip the mint leaves from the stems and coarsely chop enough leaves to measure 2 tablespoons [¼ cup]. Save the rest for another use.
  • Strip the oregano leaves from the stems and coarsely chop enough leaves to measure 1 tablespoon [2 TBL]. Save the rest for another use.



Transfer the orzo to individual bowls. Drizzle each serving with ½ teaspoon oil and toss in the feta. Spoon the shrimp and tomato sauce on top. Garnish with the mint and oregano and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Strip the mint and oregano leaves.
  • Measure the chopped herbs.
  • Drizzle the dish with oil.

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