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Shrimp with Orzo, Tomatoes and Feta

4 Servings

35 minutes

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Shrimp with feta, or garides saganaki, is a Greek classic. Adding orzo pasta and spinach to the combo, as we do here, yields a superb meal-in-one. Credit for the idea goes to chef Michael Psilakis and a recipe from his book, “How to Roast a Lamb.” Sear the shrimp and start the tomato sauce while the pasta water heats and the orzo cooks. We stir the spinach and feta into the orzo immediately after draining—the heat from the pasta melts the feta and gently wilts the greens. The orzo-spinach-feta mixture is fine to wait until the shrimp and sauce are finished and ready for tossing.




Don’t use precrumbled feta, which lacks flavor. Instead, look for feta in block form and crumble it yourself. To retain the vibrant color of the spinach, don’t cover the saucepan after stirring the spinach and feta into the orzo. Lastly, don’t worry if the shrimp are underdone after searing—this is intentional. They’ll finish cooking in the sauce.

35 minutes


  • cups orzo pasta

  • Kosher salt and ground black pepper


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Lona H.
February 3, 2023
Made this exactly as stated. I did use Hunts whole tomatoes as I’m not fond of tomatoes canned in tomato sauce. Using a chunk of feta is necessary too. Perfect. I’ll definitely make this again.
Matt O.
October 8, 2023
Very good..
Nice flavors.... can't even taste red pepper but can always add more :)
Leslie Price M.

I hesitated to try this dish. (I think the Feta put me off.) But it is FANTASTIC! I'll be making this dish regularly now!

Michi P.

Do we drain the tomatoes?

Lynn C.

Hi Michi -

Nope! Crush the tomatoes themselves by hand and add both the tomatoes and the tomato sauce from the can.

The Milk Street Team

Steve C.

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Steve C.

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