20-Min Shrimp Youvetsi with Orzo
Sheet-pan shrimp and orzo baked in garlicky tomato sauce with feta. The kind of one-pan Greek dinner that tastes like you spent hours but takes less than 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 468
- Protein
- 42g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup orzo pasta
- 1.5 cans (14.5 oz each) crushed tomatoes
- ½ cup crumbled feta cheese
- 4 cloves garlic, minced
- 1 whole lemon (zested and juiced)
Instructions
- 1
Preheat oven to 425°F. Add orzo, crushed tomatoes, garlic, lemon zest, 1.5 cups water, and a pinch of salt to a 9x13-inch baking dish.
- 2
Bake orzo for 8 minutes until it starts to soften, stirring once halfway through.
- 3
Pat shrimp dry with paper towels. Toss with salt, pepper, and olive oil.
- 4
Remove baking dish from oven. Stir the orzo, then nestle shrimp into the sauce in a single layer.
- 5
Bake for 6–7 minutes until shrimp turn opaque and the liquid is mostly absorbed.
- 6
Remove from oven, scatter feta over the top, and squeeze lemon juice over everything. Serve hot.
Tools you’ll need
- 9x13-inch baking dish
- oven
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