Basil Shrimp with Feta and Orzo

"I got this recipe from Cooking Light."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Lavender Lynn photo by Lavender Lynn
Ready In:




  • Preheat oven to 450 degrees.
  • Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
  • Cook the pasta in boiling water for 5 minutes.
  • Drain.
  • Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
  • Place the orzo mixture in teh foil bag.
  • Combine the shrimp and basil.
  • Arrange shrimp mixture on the orzo.
  • Fold edges of bag to seal.
  • Bake at 450 degrees for 25 minutes.
  • Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
  • Drizzle with remaining 1 teaspoon of oil.
  • Serve.

Questions & Replies

  1. Where do you get s foil oven cooking bag? I've never seen them in the grocery store?
  2. what is a "teh foil bag"?
  3. Is this a low carb recipe?
  4. Was this web site previously called ?


  1. Love the flavors. I made it a second time by skipping the oven and making stovetop in a skillet. Saute shrimp until just shy of done. Remove to a plate. Build the sauce in the same pan and add 1/4 cup white wine. Add the pasta and shrimp and heat through. Add the lemon juice, zest, and basil before serving.
  2. *ABSOLUTELY DELICIOUS* I prepared as written with 1 exception, I also used a foil covered backing dish and it came out perfect. I did add some chopped Kalamata olives and next time I will add more Orzo. Thanks for posting such a fabulous recipe *Made for SSaSSy's ZWT 6*
  3. This is so light and tasty, perfect for summer nights or lunch with friends. The first time I followed directions exactly and it was great...but, of course, I had to customize it for my family each time thereafter! I have lightly sauteed the orzo in 1/2 T each of butter & evoo with chopped onions, adding minced garlic for last minute, then added chicken stock and boiled for 4-5 minutes. I've replaced shrimp with chicken for a friend with an allergy and it still tasted wonderful. I've also added asparagus tips, sliced olives, or baby spinach. Once I made it with sausage crumbles, chicken, shrimp and Rotel, and subbed Parmesan for the feta and my friends demanded that we make it a regular at all our get-togethers. This is just one of those great recipes you can tweak to your heart's content or prepare it exactly as shown above.
  4. My clipping of this recipe torn from March 2000 Cooking Light is a favorite I pull out year after year. I make it exactly as written; my DH and mother say this is their favorite shrimp dish. I have had difficulty finding the foil oven bags lately, so I just make my own with foil. My kitchen foil is much lighter weight so I have to carefully create the "bag" on a cookie sheet and handle it gently so as not to puncture it.
  5. Fabulous! I didn't have any feta, so I used parmesan cheese instead. I also added garlic, because I am crazy about it. The dish was awesome. Light tasting, yet filling. Thank you so much for sharing the recipe.


  1. I switche orzo and use seashell noodles, seems to complement Shrimp better. Orzo is good for soups..
  2. This could not have been easier or more relish! Due to poor planning, I subbed yellow onion for scallions and had to use both feta & blue cheese and it was still outstanding. I used canned tomatoes with juice, not sure if fresh tomato was the idea or not It worked perfectly. I also made it in a covered casserole (with foil & lid). Timing is spot on for large shrimp.. Thanks a bunch for sharing this gem!
  3. The flavors in this recipe are just wonderful and it is such an easy clean-up dish in this very hot and steamy weather. I added some Kalamata olives and mixed in some cooked and drained spinach. I used cooked spaghetti instead of orzo. I had some leftovers so I added cooked, chopped chicken to it and it made another nights supper. I'll use this as my next company supper.
  4. I love this recipe, I've made it several times and it is excellent even with brown rice instead of orzo. The flavors come together so nicely. Thanks for sharing this recipe!
  5. Just fabulous. I didn't have/don't know about oven cooking bags, so I wrapped all in foil and put in a baking dish. The shrimp did not cook all the way through this way, so I tossed them in the skillet for a few minutes. I also used brown rice instead of orzo. The fresh basil and feta made for a really yummy dish.


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