Easy One-Pan Shrimp & Orzo with Fresh Veggies & Kalamatas

As our weather warms, I yearn for easier, quicker meals full of fresh vegetables and lighter proteins. I think I’ve found one in this easy one-pan shrimp and orzo with fresh veggies and kalamatas.

If you are like me and are looking for fresh, flavorful, and fuss-free dinners perfect for warm weather, this recipe has so much to offer.

Shrimp and orzo are complemented by fresh spring and summer vegetables. Spinach and zucchini can come straight from your garden or the grocery store.

I love olives and Kalamata olives add a tangy flavor to this dish. It’s a vibrant recipe that combines tender shrimp, tender orzo pasta, and garden-fresh veggies – all cooked together in a single pan for easy cleanup and maximum flavor.

Don’t leave before you read about this easy and delicious one-pot shrimp and orzo dish. Save the recipe and print it out.

Why is This Recipe Ideal for Warm-Weather Dining?

• It’s light yet satisfying
• It’s packed with fresh vegetables and bright, tangy olives that keeps the dish refreshing without weighing you down.
• The preparation is easy, and it comes together quickly, so you can spend less time in the kitchen.
• Home cooks will love this recipe because it’s incredibly versatile – it’s easy to customize with whatever seasonal veggies you have on hand (list to follow).
• It works for weeknight dinners or casual gatherings for company.
• The one-pan method means fewer dishes, less hassle, and easy cleanup.

Whether you’re a busy home cook or just craving something healthy and flavorful, this shrimp and orzo bake is a guaranteed winner!

Where Did This Recipe Come From?

We use orzo at least twice a month as a simple substitution for potatoes. Usually, I boil orzo, just like any pasta, drain it, and toss it with olive oil, salt and pepper. Nothing fancy.

A few weeks ago, I shared a new way to combine couscous and vegetables for more variety. That recipe, Toasted Couscous with Mushrooms and Peas, turned out great.

Why couldn’t I do the same with orzo? I wanted to find something more interesting and flavorful with the orzo, so my online search began.

When I searched for orzo recipes, so many versions popped up that I knew it had to be a good dish.

I was happy to see that all the versions contained fresh vegetables. I could see the opportunities for customization, based on personal preferences, seasonality, and what is on hand.

Some recipes were strictly vegetarian, some had chicken, and many used shrimp. We love shrimp so that was the protein that I chose to use for my version.

What is Orzo?

In case you’ve never had orzo, it’s pasta made from durum wheat, semolina flour, and water. It may look like rice, but orzo is not rice! Its identity crisis comes from its shape, which is similar to medium-grain rice.

It is cooked just like pasta in a pot of boiling salted water. Ironically, orzo is surprisingly uncommon in Italian cuisine and more popular in Greek cuisine.

Like pasta, orzo’s flavor is identical to pasta. which means it doesn’t have much flavor on its own. It’s the perfect ingredient to add substance to other dishes. What makes orzo so interesting is its texture, which comes from its small size. It’s also used often in soups.

Ingredients for this Orzo Dish

You’ll see that this version contains several ingredients that you will have on hand. We always have orzo in our pantry, either bought in packages or in bulk.

• raw shrimp, peeled and deveined, tails on or off. We used fresh from the seafood counter at our local Central Market
• extra virgin olive oil
• orzo pasta
• 1 small zucchini
• sun-dried tomatoes – I used dried ones bought in bulk, but you could use oil-packed sun-dried tomatoes in a jar. I would drain them, maybe even pat them dry with paper towels.
• Kalamata olives, drained
• garlic cloves
• low-sodium chicken broth or stock
• herbs de Provence or Italian seasoning
• kosher salt and freshly ground pepper
• baby spinach
• feta cheese – buy your feta in blocks in brine. This is so much better and fresher than crumbled
• lemon
• fresh basil or parsley

Other Ingredient Options for This One-Pot Shrimp and Orzo Dinner

Another great thing about this baked shrimp and orzo with spinach and zucchini is its versatility. Here are some substitutions and additions that you can use to make more taste options. For the additions, pick only 2 or 3 and a time. Try different ones for different meals.

• substitute fresh kale for the fresh spinach
• substitute the zucchini with spring asparagus, sliced into one-inch pieces. I recommend that you first peel the asparagus before slicing it.
• add spices, such as cayenne or paprika to the shrimp along with the olive oil and salt and pepper
• add cherry tomatoes for a burst of sweetness and juiciness to the dish
• add large cubes of red, yellow, or orange bell peppers to the shrimp and orzo bake
• add jarred halved artichoke hearts to the one-pot shrimp and orzo
• add chopped sautéd red onion or shallots
• add sliced mushrooms, cremini or button
• for spices, try cayenne, paprika, or crushed red chili flakes to add pops of flavor or spice
• for herbs, try using fresh thyme or oregano
• in addition to the lemon juice, add the zest of one lemon
• use mozzarella or goat cheese instead of the feta. You can also grate Parmigiano Reggiano on top of the shrimp orzo bake.

TIP: Add the fresh herbs at the end of the cooking process for a fresh, vibrant finish.

Making the Shrimp and Orzo One-Pan Dish

Step 1 – Your first step is always mise en place – gather all your ingredients.

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Step 2 – Prepare your ingredients: shred the zucchini using a box grater. It’s easy to do over a piece of wax paper. Chop the sun-dried tomatoes, peel and chop the garlic, and crumble the feta.

FYI: I only used half of the small zucchini.

Step 3 – Pat the shrimp dry with a paper towel.

Place in a bowl with the extra virgin olive oil, salt and pepper, and any other spice you like. Place in the refrigerator until you’re are ready to add them to the shrimp orzo bake.

Step 4 – Pick your 9 X 13-inch baking dish. I love this one with vegetable designs.

Step 5 – In the baking dish, add these ingredients in this order:

• drizzle of olive oil
• the orzo
• the shredded zucchini
• chopped sun-dried tomatoes
• kalamata olives
• peeled and chopped garlic
• herbs de Provence
• salt and pepper

Step 6 – Add the 2 cups of chicken broth to the orzo and vegetables. Stir to combine.

Step 7 – Cover the pan with a sheet of parchment paper and then cover with foil. (This keeps the orzo and vegetables from sticking to the foil.) Place the baking pan in the preheated 425˚F. oven and bake for 20 minutes.

Step 8 – Remove the baking pan from the oven and remove the parchment and the foil. Add the spinach and the crumbled feta to the orzo and vegetables and mix to combine. Top with the shrimp in a single layer. Recover the one-pan dish and return to the oven for 8 – 10 minutes.

Step 9 – When the quick shrimp orzo bake is done, remove from the oven. Squeeze the lemon juice over the recipe and sprinkle chopped basil or parsley over the dish.

Serving the Shrimp and Orzo

Before serving, mix the baked shrimp, orzo, and fresh vegetables with a large spoon.

Spoon about 1/4 of the bake into bowls. Top with more chopped basil and freshly ground black pepper.

I served the shrimp and orzo with kalamata olives and fresh veggies with a simple salad. I highly recommend my Little Gem Lettuce with Lemon Garlic Vinaigrette.

Baked or grilled bread, such as ciabatta or Italian, is another great accompaniment.

Hope you will make this one-pan healthy shrimp orzo dinner. It’s so easy for the cook, and delicious for the family and friends.

Check out these Pinterest Boards for more ideas: Summer Recipes, Vegetable Recipes, Seafood Recipes, Recipes.