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Greek Shrimp Orzo

This is one of our favorites. It's delicious, satisfying and reheats well. My husband would rather have “the orzo dish” than go out to eat. Serve it with crusty bread and salad. —Molly Seidel, Edgewood, New Mexico
  • Total Time
    Prep: 45 min. Cook: 2 hours
  • Makes
    6 servings


  • 2 cups uncooked orzo pasta
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 3 tablespoons olive oil, divided
  • 1-1/2 tablespoons chopped shallot
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 cup oil-packed sun-dried tomatoes, chopped
  • 2-1/2 cups (10 ounces) crumbled feta cheese
  • 1-1/2 cups pitted Greek olives


  • Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside.
  • In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes.
  • Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.
Nutrition Facts
1-1/2 cups: 673 calories, 32g fat (10g saturated fat), 127mg cholesterol, 1262mg sodium, 63g carbohydrate (5g sugars, 6g fiber), 31g protein.

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  • julie
    Nov 12, 2020

    That all sounds good! But I'm with Krisjim, what is up with the slow cooker part. Pasta is cooked, shrimp are cooked. Why not just toss together and eat!

  • krisjim4444
    Mar 11, 2020

    No, no, no - don’t put the mixture in the slow cooker- you can’t do that to shrimp and anyway the meal is ready when you add the pasta to the shrimp! No need to cook it for another 2 hours! ??

  • snowytrees
    Dec 30, 2015

    This was good. I liked the idea of pairing orzo with shrimp. I did make a couple of minor changes based on personal taste, and the next time I make this I will probably experiment a bit more, but overall, it's a good, solid recipe.I found that following the directions made much more orzo than my family cared for (shrimp to orzo ratio), so I would just use 1 cup of uncooked orzo next time I make it. Also, if I am going to put it in the crock pot again, I would definitely under cook the orzo. (This recipe can be made without using the crock pot, if desired.)Since I had dried Mediterranean basil on hand, I used that where basil was called for, and because my family likes a lot of herbs and spices, I increased the amount to 1 T. In addition to the oregano that is included in the recipe, I added 1 T. of Greek Seasoning as I had it on hand. It added a lot to the overall flavor, in my opinion.Though I love sun dried tomatoes, they seemed to get lost in this recipe. That may have been due to the fact that 1 can of diced tomatoes didn't seem sufficient for the amount of orzo that was called for, so I added a second can. I also decided to add the feta on top of the dish after it was prepared, (as I do on all my other Greek dishes) rather than to cook it in the crock pot. Next time I will cook it in with the other ingredients, as the recipe calls, to try it that way.So a few minor tweaks to an easy and different recipe. Thanks for sharing this! Wish your name was listed.