Greek shrimp with tomatoes, feta, and orzo
Williams Sonoma

Greek shrimp with tomatoes, feta, and orzo

Gluten-Free, Soy-Free

2 Servings, 590 Calories/Serving

25 – 35 Minutes

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

In your bag

  • ¼ pound gluten-free 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
  • 2 sprigs fresh oregano
  • ⅓ cup crumbled feta

Ingredient IQ

Orzo is 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



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 pasta cooking water.
While the water heats and the orzo cooks, prepare the shrimp and tomato sauce.


Prep the tomato sauce ingredients and shrimp

  • Peel and finely chop the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • 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 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 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; coarsely chop enough mint to measure 2 tablespoons.
  • Strip the oregano leaves from the stems; coarsely chop enough oregano to measure 1 tablespoon.



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.

Calories: 590, Protein: 32g (64% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 230mg (77% DV), Sodium: 410mg (17% DV), Carbohydrates: 55g (18% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Crustacean shellfish

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.