Sheet Pan Shrimp Giouvetsi
Tender shrimp and orzo pasta baked together in a bright tomato sauce with feta—a simplified Greek one-pan version ready in under 30 minutes. No boiling the pasta separately; everything cooks together on one sheet.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb large shrimp, peeled and deveined
- 1 cup orzo pasta
- 1 can (14.5 oz) canned crushed tomatoes
- 1 cup chicken or seafood broth
- ½ cup crumbled feta cheese
- 3 cloves garlic, minced
Instructions
- 1
Set your oven to 400°F and wait for it to finish heating, about 10 minutes, until the indicator light turns off or you hear a beep.
- 2
Peel the shrimp if not already done: pinch the shell at the belly and pull it away, leaving the tail on if you prefer for looks.
- 3
Mince the garlic by laying the flat side of a knife blade over each clove, pressing down firmly, then chopping the crushed clove into pieces smaller than a grain of rice.
- 4
Pour 1 tablespoon olive oil into a 9-by-13-inch baking dish and spread it evenly over the bottom with your fingers or a paper towel.
- 5
Scatter the dry orzo pasta evenly across the bottom of the baking dish in a single layer.
- 6
Spread the shrimp over the orzo, then sprinkle the minced garlic evenly over the shrimp and pasta.
- 7
Pour the crushed tomatoes and broth together into the dish, spreading them with a spoon so the liquid covers everything evenly.
- 8
Sprinkle 0.25 teaspoon salt and a pinch of black pepper across the surface, then stir gently once with a spoon to distribute everything.
- 9
Cover the baking dish tightly with aluminum foil and slide it into the 400°F oven for 18 minutes.
- 10
Remove the foil carefully by lifting one corner away from you to avoid steam burns, then check that the pasta is tender by biting a piece.
- 11
If the liquid hasn't mostly been absorbed and the pasta is still firm, return the uncovered dish to the oven for 2 more minutes.
- 12
Remove the dish from the oven and scatter the feta cheese in a handful of small clumps evenly over the top.
- 13
Let the dish rest for 2 minutes so the heat melts the feta slightly and flavors settle together.
- 14
Drizzle lightly with olive oil and scatter fresh oregano or parsley over the top if you have it, then spoon onto plates.
Tools you’ll need
- 9-by-13-inch baking dish
- aluminum foil
- cutting board
- chef's knife
- spoon
- oven
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