Greek Shrimp and Orzo Pasta Bake
Transport your taste buds to the Mediterranean with this vibrant and effortless Greek Shrimp and Orzo Pasta Bake. Succulent shrimp and tender orzo are baked together in a rich tomato sauce, infused with aromatic oregano and briny Castelvetrano olives. This dish delivers a burst of fresh, savory flavors in one convenient pan, perfect for a quick yet impressive weeknight dinner.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 hearty servings
Keywords
Why This Recipe Delivers
- Effortless one-pan meal with minimal cleanup, making weeknights a breeze.
- Vibrant Mediterranean flavors that are fresh, zesty, and deeply savory.
- Quick and satisfying, ready in under 40 minutes for a delicious and wholesome dinner.
- Nutrient-rich, packed with lean protein from shrimp and wholesome ingredients like tomatoes and orzo.
Ingredients
- 200g (1 cup) orzo pasta, a small, rice-shaped pasta that absorbs flavors beautifully
- 15g (1 tablespoon) concentrated chicken stock paste, for a deep savory base (or a good quality bouillon cube dissolved in water)
- 475ml (2 cups) hot water, to ensure the orzo cooks evenly
- 5g (1 teaspoon) onion powder, providing a subtle, sweet allium background
- 5g (1 teaspoon) garlic powder, for a balanced garlic note without overpowering
- 5g (1 teaspoon) sea salt, to season and enhance flavors
- 2.5g (½ teaspoon) freshly ground black pepper, for a gentle spice
- 10g (2 teaspoons) dried Greek oregano, the heart of Mediterranean flavor
- 45g (3 tablespoons) rich tomato paste, for concentrated tomato depth and color
- 540ml (19 fl oz) can of diced tomatoes, undrained, adding texture and bright acidity
- 50g (â…“ cup) finely chopped Castelvetrano olives, offering a buttery, mildly briny counterpoint
- 450g (1 lb) defrosted shrimp, peeled and deveined, tail-on or off as preferred
- 30ml (2 tablespoons) extra virgin olive oil, for richness and to help brown the shrimp slightly
- 75g (½ cup) crumbled feta cheese, for a salty, tangy finish
- 5g (a few sprigs) fresh oregano, for a vibrant aromatic garnish
Instructions
- Preheat your oven to 190°C (375°F). Prepare a medium-sized baking dish, such as a 23x33cm (9×13 inch) pan.
- To the prepared baking dish, combine the orzo pasta, chicken stock paste, hot water, onion powder, garlic powder, sea salt, black pepper, dried oregano, tomato paste, canned diced tomatoes (with their juices), and the finely chopped Castelvetrano olives. Stir everything together thoroughly with a spoon or spatula until all ingredients are well combined and the orzo is submerged in the liquid. This ensures even cooking and flavor distribution.
- Place the baking dish into the preheated oven and bake for 12-15 minutes, or until the orzo is al dente. At this stage, the pasta should be tender but still have a slight bite, indicating it is partially cooked but not mushy. This initial bake allows the orzo to absorb most of the flavorful liquid before the shrimp are introduced.
- Carefully remove the baking dish from the oven using oven mitts. Add the defrosted, peeled, and deveined shrimp to the partially cooked orzo mixture, spreading them out in a single layer as much as possible. Drizzle the extra virgin olive oil evenly over the top of the shrimp and orzo.
- Return the dish to the oven and continue baking for an additional 5-7 minutes. The shrimp are cooked when they turn opaque and pink. It is crucial not to overcook the shrimp, as they can quickly become rubbery.
- Once baked, remove the dish from the oven. Stir the contents gently to fully incorporate the cooked shrimp with the seasoned orzo. Serve the dish immediately, generously topped with crumbled feta cheese and a sprinkle of fresh oregano leaves for a burst of fresh aroma and tangy flavor.
Tools You’ll Need
- Medium-sized baking dish (e.g., 23x33cm or 9×13 inch)
- Mixing spoon or spatula
- Measuring cups and spoons
- Oven mitts
Essential Success Tips
- Do not overcook the orzo in the initial bake; it should be al dente, as it will continue to cook slightly when the shrimp are added.
- Ensure your shrimp are fully defrosted and patted dry before adding them to the dish for the best texture and even cooking.
- Taste the sauce mixture before baking and adjust salt and pepper if needed to suit your preference.
- Use good quality crumbled feta cheese and fresh oregano for the best possible final flavor and aromatic impact.
- Avoid overcrowding the baking dish, as this can prevent the orzo from cooking evenly and the shrimp from getting properly heated.
Professional Cooking Secrets
- For an extra layer of flavor and a slight char, quickly sauté the defrosted shrimp in a separate pan with a pinch of smoked paprika and a squeeze of lemon juice for 1-2 minutes before adding them to the partially cooked orzo. This technique adds depth and a beautiful exterior to the shrimp.
- To maximize the aromatic compounds, 'bloom' the dried oregano and other powdered spices by mixing them with the tomato paste and a tiny bit of olive oil in a small bowl before adding them to the baking dish. This releases their essential oils more effectively.
- Consider adding a splash of dry white wine (approximately 60ml or ¼ cup) along with the water for an even richer and more complex sauce. The alcohol will cook off, leaving behind a nuanced flavor.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm in the microwave or oven, adding a splash of water or vegetable stock if the pasta appears dry.
- For a delightful vegetarian variation, simply omit the shrimp and use vegetable stock paste instead of chicken. You can add canned chickpeas or cannellini beans for an excellent source of plant-based protein.
- Enhance the vegetable content by stirring in a handful of fresh spinach during the last few minutes of baking, or add finely diced zucchini with the orzo for a heartier meal.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can substitute canned diced tomatoes with approximately 3-4 ripe medium fresh tomatoes, finely diced. Keep in mind that fresh tomatoes might release more liquid, so you might need a slightly longer initial baking time for the orzo to absorb it.
What kind of shrimp should I use for this recipe?
Medium to large shrimp (typically 31/40 count or larger per pound) work best as they hold up well during baking. Ensure they are peeled and deveined. Frozen shrimp are perfectly suitable; just make sure they are fully defrosted before you begin cooking to ensure even baking.
Can I prepare this dish ahead of time?
While best enjoyed freshly baked, you can prepare the orzo and sauce mixture up to the point of adding the shrimp, baking it for the initial 12-15 minutes. Store this partially baked base in the refrigerator. Then, add the shrimp and complete the final bake just before you plan to serve, ensuring the shrimp are fresh and perfectly cooked.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 22g, Carbs: 38g (approximate per serving)
Allergy Information
This dish contains shellfish (shrimp) and dairy (feta cheese). For a dairy-free version, simply omit the feta cheese or substitute with a plant-based feta alternative. The orzo pasta contains gluten; for a gluten-free option, use a certified gluten-free orzo.
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