Basil Shrimp with Feta and Orzo

I've made this dozens of times and it always comes out perfectly. It's hard not to eat it all myself!!

I've been a personal chef for 22 years, and have made this recipe for my clients since its inception, doubling it. Do yourself a favor in the flavor profile. Cook your orzo in Better than Bouillon Lobster Base. Not only will it impart a nice pink color, but it will enhance the depth entire dish. I buy the two-pound bag of 21-25 shrimp from Costco and remove the tails. I use sheep's milk feta in brine. Good quality feta is very important, and do not use cheap, pre-crumbled cheese of any type. Also, I use two pieces of heavy-duty foil in place of the oven bag.

Can anyone tell me where to find foil oven bags?

Note serving size is 2.  Double for the family.  I've made this several times and it is always a hit.  I don't even bother with the olive oil drizzle at the end.  I just use foil on a baking sheet that I crimp closed and it works fine (don't forget the nonstick spray).  Sometimes I'll throw in some minced garlic.  Keeper.

Outstanding!!!  Will be a great company dish.  I made my own tin foil envelope and crimped all the edges and substituted 2 cups cooked rice for the orzo for the gluten intolerant.  I'm always a little uneasy when lemon is an ingredient as many times a dish is too lemony, and I'm not a big lemon person.  This was the perfect amount.  It added just the right brightness and flavor kick.  So simple and fabulous.  I was waiting for the perfect dish to make with the frozen shrimp in my freezer.  This was it.  

I didn't have orzo, substituted 1.5 cups of small shell macaroni. Yum!

We LOVED this recipe! I made it exactly as directed, it was a breeze to make. Not too many ingredients, not too time consuming, and super easy cleanup!! It has definitely earned its place in my recipe box!

Delicious, made as directed. Next time I might add some chopped zucchini or red bell pepper just amp up the veggies. I liked the fact that it went in the oven, I did all the clean up while it was baking then after dinner I just balled up the foil and tossed it.

Delicious, fresh, and easy. My family loved it.

Loved it. Doubled the recipe and it was wonderful. Highly recommend. The shrimp took the longest time to clean but other than that very quick to prepare

Delicious! Made it exactly as stated in the recipe, except made my own foil bag. Worked beautifully with my home grown tomato and basil. This one's a keeper, so easy for a weeknight meal.

was really good and easy to make. lots of flavor. used frozen/thawed peeled shrimp and substituted oregano for the basil. doubled the recipe since it does not make much.

Delicious

Really, really good! Will definitely be making this again...

Outstanding and consistently yummy recipe. Easy to prepare ahead and then bake. Lemon balances the tomato and basil and the feta well.

I don't know what's wrong with the taste buds of the 1 star reviews, but they are wrong. This was delicious. In every possible way. Made exactly as written, no changes. Next time I will cook for slightly less time than indicated as the shrimp were just slightly overdone. But that could be my oven. Otherwise is was perfection in every bite. LOVED it and so did my husband. Will definitely make again and again.

Delicious! Added lots of garlic, little onion & diced red pepper. A keeper!

Great! Thank you to fellow raters for the red onion and red pepper substitution comments. We tried that tonight...just as yummy. Easy

This is THE go-to date night recipe for me. Anytime I get asked for a recommendation, I fire off this recipe fast. It's light without being insubstantial, is very uncomplicated, and makes for a very easy cleanup. I never buy foil bags- waste of money- just tent some aluminum foil and call it day, as long as you ensure that the steam doesn't escape- it's the key to succulent shrimp. I regularly substitute red bell pepper for the tomato and normally don't zest the lemon rind, although this would add a lot to a simple dish. I also agree that using some minced garlic would pack a punch. Serve with a simple side spinach salad and some white wine! Bon appetit!

I made this for my boyfriend and i last night. He absolutely loved it. We both love seafood and this was just right for us. took me about 25 mins to prep, and 25 minutes baking time so the entire meal was complete in less than an hour. i added minced garlic and red pepper flakes, extra feta and shrimp, but omitted the lemon rind. great flavors. This is officially my staple go to meal for small dinner parties

Fantastic - good weekday recipe. Try it with whole wheat orzo. Use non-stick aluminum foil for easy cleanup.

This was wonderful - I can't wait to have the leftovers tomorrow night! We followed the directions with two exceptions: substituted red onion for the green onions and grated Pecorino Romano cheese for the Feta. We should have added more shrimp, but the orzo with tomato, basil and cheese was awesome even without extra shrimp. I'm sending the recipe to all my friends!

Love it but I didn't find it as easy as the other reviews. Good for a weekend meal...fancy enough for company.

Did not like. Maybe this would be better without lemon rind and garlic instead? I doubled this recipe because of the rave reviews and am now mad because I have a refrigerator full of it ugh.

Yummy! I increased everything for a dinner party-16oz. orzo, 2lbs shrimp, 28oz drained diced tomatoes, 6oz feta & a cup of basil. The lemon zest & juice I doubled. I also cooked it in a 13x9 pan covered w/ aluminum foil. It was a great hit! Everyone loved it.

Delicious!

This is one of the best CL recipes of all times. I've been making it since 02. Recently had for 2 dinner parties and everyone requested the recipe. Use a zester for the lemon rind - it makes it very fine, and adds such a fresh flavor. I also use canned tomatoes, if fresh aren't good. I use a covered casserole or baking dish covered with foil. Works great! I can't rave enough about this.

Delicious and simple! A great weeknight dinner.

Like other readers, I made my own foil bag. I love this recipe, and my husband who is a really picky eater likes it too. I will definitely make this again and again.

very good and easy to make. i made the foil packet myself. will make again for sure!

This is one of my all-time CL favorites. Its fresh, great tasting, easy to make... a winner. Like other readers, I make my own foil pouches, rather than using the expensive oven bags. Great to make ahead and refrigerate, then throw into the oven and bake when your company arrives. I don't eat dairy, so I omit the feta, and it still tastes wonderful.

This recipe is amazing. So flavorful and easy to make. I followed the recipe to the letter and it's amazing!

Made to recipe, pretty quick and easy. Fresh lemon & strong feta really were key. Next time I'd just throw everything together in a bowl, rather than reserving the shrimp and basil for the top. Sure, it looks nice when you open the foil, but it still gets all mixed together when you serve it. Had baby spinach/mushroom salad & white wine.

Incredible!

I made this tonight. Outstanding. I used a little more garlic, canned roasted diced tomatoes, and a little cilantro. It was amazing. Also, don't forget to season your shrimp first as well.

Maybe my taste buds are defective, but this was disgusting. It had no taste at all, in fact. I couldn't even finish my portion, and we had to rescue the shrimp and use them in a different recipe.

Fabulous! I made this last night and it was delicious. I used fat-free feta cheese which is available at Trader Joes. I also just used foil instead of a baking bag and it worked just as well. The fresh tomato and basil add such a healthy taste to this wonderful dish. Served with a crunchy bread and a glass of white wine....delicious!

WOW!!! My family loved this. I added more shrimp, deleted the onions, added 3T minced garlic and added canned diced tomatoes. It was incredible. Will make again and again.

This is one of my all time favorite CL recipes. I never have the foil bags- but making your own works just as well. I also use Jarlsburg cheese instead of feta- Fabulous!

I have made this one several times, all with satisfactory results and compliments to the chef. I follow the directions to a T, and I wouldn't change a thing. The only problem I have ran into is not being able to find Orzo at some smaller grocery stores. I tried a substitute (bowtie was the smallest pasta I could find), and it just wasn't the same.