Rhodes Island

Take a culinary journey to the Mediterranean with this Rhodes Island-inspired recipe—a vibrant fusion of fresh flavors and wholesome ingredients. Plump, juicy shrimp are sautéed with garlic, cherry tomatoes, and a touch of white wine, then tossed with tender orzo pasta for a hearty yet light base. A lively burst of citrus from fresh lemon juice and zest pairs beautifully with tangy crumbled feta and a sprinkle of fragrant oregano. Finished with a drizzle of extra virgin olive oil and fresh parsley, this dish is as colorful as it is delicious. Perfect for a quick dinner but elegant enough for entertaining, this one-pan recipe comes together in under 40 minutes, making it a go-to meal for lovers of Mediterranean cuisine.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams large shrimp (peeled and deveined)
• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley (chopped)
• 3 cloves garlic cloves (minced)
• 120 milliliters dry white wine
• 0.5 teaspoon crushed red pepper flakes
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 300 grams cherry tomatoes (halved)
• 100 grams feta cheese (crumbled)
• 250 grams orzo pasta
• 1 liter water

Directions

Step 1

Bring 1 liter of water to a boil in a large saucepan. Add a pinch of salt and cook the orzo according to the package instructions (typically 8–10 minutes), until al dente. Drain and set aside.

Step 2

While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for 1–2 minutes until fragrant.

Step 3

Add the cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they soften slightly and release some juices.

Step 4

Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.

Step 5

Add the shrimp to the skillet and season with salt, black pepper, and dried oregano. Cook for 3–4 minutes, flipping once, until the shrimp turn pink and opaque.

Step 6

Reduce the heat to low and stir in the cooked orzo. Add the remaining 2 tablespoons of olive oil, lemon juice, and lemon zest, tossing until everything is well-coated.

Step 7

Sprinkle the chopped parsley and crumbled feta cheese over the top. Stir gently to combine.

Step 8

Remove the skillet from heat and let rest for 2 minutes to allow the flavors to meld. Serve immediately, garnished with additional parsley and a drizzle of olive oil if desired.

Nutrition Facts

Serving size	2413.1 grams (2413.1g)

Amount per serving	% Daily Value*
Calories	2336

Total Fat 86.40g	111%
Saturated Fat 23.60g	118%
Polyunsaturated Fat 0.00g
Cholesterol 1066mg	355%
Sodium 3315mg	144%
Total Carbohydrate 216.40g	79%
Dietary Fiber 18.70g	67%
Total Sugars 16.50g
Protein 170.30g	341%

Vitamin D 0IU	0%
Calcium 894mg	69%
Iron 14mg	78%
Potassium 2347mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 29.3%

Carbs: 37.2%