Orzo with Shrimp, Basil, and Marinated Feta
This is truly one of my favorite pasta dishes of all time. Not only is it unique and out of this world delicious, but it’s also such a quick meal to put together. The combination of feta, fennel, orange, and basil is so beautiful, and may I say classy, nobody will guess that this is actually a one pot meal that takes only 30 minutes to whip up!
I’ve adapted this recipe from the flavor genius, Yotam Ottolenghi, so it was practically perfect to begin with. The major change I’ve made is in the amount of fresh basil. In the original recipe, Ottolenghi calls for 1 1/2 cups of fresh basil, which is fine if you love a lot of green herb on your pasta, but I found it to be a little unappealing, particularly to my little people. So I’ve scaled the basil back and recommended mixing in only a small portion and serving the rest at the table for each diner to herb up as she or he sees fit.
Additionally, you may need to add more olive oil to your feta depending on the particular type you are using. When I use pre-crumbled feta, I have to add 1-2 extra TBS. to get to the correct “marinated” consistency. Follow your own tastes and judgements, and your really can’t go wrong. If you do have any leftover feta, it makes a wonderful salad or avocado toast topper, but it’s so delicious, I honestly hardly ever have any left!
Orzo with Shrimp, Basil, and Marinated Feta - Serves 4
Equipment:
Large sauté pan with a lid
Ingredients:
6oz. feta, crumbled
1/2 tsp. crushed red pepper flakes
4 tsp. fennel seeds
5-7 TBS. olive oil
1 1/2 cups orzo
Kosher salt & pepper
3 cloves garlic, minced or pressed
1 orange
1 (14.5oz) can diced tomatoes
2 cups vegetable stock
3/4 cup + 2 TBS. water
1 lb. shrimp, fresh or thawed, peeled & deveined
1 cup fresh basil leaves, roughly shredded
Method:
Make the marinated feta. In medium bowl mix together the feta, 1/4 tsp. red pepper flakes, 2 tsp. fennel seeds, and 1-3 TBS. olive oil. Start with 1 TBS. olive oil and add only enough to well coat the cheese. Set aside.
Heat 2 TBS. olive in the large pan over medium-high heat. Add the orzo, 1/8tsp. kosher salt, and several grinds of black pepper. Sauté the orzo for 3-4 minutes, or until the pasta is golden brown. Remove the orzo from the pan and set aside.
Use a vegetable peeler to peel 3 long strips of orange zest from the orange. Return the pan to medium high heat with the remaining 2 TBS. olive oil. Add 1/4 tsp. red pepper flakes, 2 tsp. fennel seeds, the minced garlic, and the orange peel. Cook for just one minute to lightly brown the garlic, and then add the tomatoes and their juices, the water, the vegetable stock, 3/4 tsp. kosher salt, and several grinds of black pepper. Bring to a boil, and then stir in the orzo. Cover the pan, reduce the heat to medium low, and simmer for 15 minutes. Stir the pasta a few times throughout to ensure even cooking. Remove the lid, cook for a couple more minutes to thicken slightly to a creamy consistency, and then stir in the shrimp. Cook the shrimp until just pink, about 3 minutes. Stir in 1/4 cup of basil, adjust seasoning, and serve immediately with the marinated feta on top and additional basil on the side.
Recipe adapted from Ottolenghi Simple: A Cookbook
