Shrimp saganaki is an iconic Greek dish commonly served in Greece, and abroad, as an appetizer. My family, however, makes this as an entree served with a side of rice, pasta or fresh bread, to sop up all of the delicious sauce. Combining it with orzo in one pan takes it to a whole other level. Makes life so much easier and yummier.
Let’s talk about the ingredients. There is a pound and a half of juicy shrimp in this. If you purchase jumbo or larger size shrimp, your quantity will be less.
Blistering the cherry tomatoes brings about their natural sweetness. I went heavy on my red pepper flakes and created a spicy flavorful dish. You can definitely decrease the amount if your palette is sensitive to heat.
The Ouzo is optional in this dish. If you are unable to obtain a bottle, you can sub in dry white wine or vegetable broth to deglaze the pan. The honey can be replaced with 1 tablespoon sugar. And the feta is what sets this dish apart. It’s the reason we call it SAGANAKI.
One Pan Shrimp Saganaki Orzo
- 1.5 lbs wild shrimp
- 4 cloves garlic, minced (divided)
- 5 tbs olive oil (divided)
- 2 tsp dried oregano (divided)
- 1.5 tsp chili pepper flakes (divided)
- salt and pepper to taste
- 1 pint cherry tomatoes
- 1 cup orzo pasta
- 1/3 cup Ouzo*
- 28 oz crushed tomatoes
- 1 cup water
- 1 tbs honey (or sugar)
- 1/2 cup feta cheese, crumbled
- 1/2 cup chopped fresh parsley
- Peel, devein and pat dry your shrimp. In a large bowl, combine them with 3 tbs olive oil, 1 tsp dried oregano, 1 tsp chili pepper flakes, 1.5 tsp salt and half the minced garlic.
- In a deep skillet pan or dutch oven (with a lid), heat the remaining 2 tbs olive oil over medium. Add the tomatoes, season with salt and pepper to taste and cook until they begin to blister – around 3 minutes. Add the remaining garlic to the pan, 1 tsp oregano and 1/2 tsp chili pepper flakes and stir for 30 seconds.
- Pour in your ouzo to deglaze the pan using a wooden spoon for 1 minute. Add the orzo in and toss it around for a minute to coat. Next add the crushed tomatoes, water and honey. Season with salt and pepper to taste.
- Bring to a boil and then reduce the heat to a simmer. Cover the pan and cook the pasta until almost al dente – STIRRING OCCASIONALLY – pasta will stick if you don't. Process should take about 10 minutes or so.
- Next, add the shrimp to the pan and top with the crumbled feta. Cover again and cook for 4-5 minutes or until shrimp is done (depends on size of shrimp). Serve with fresh parsley and fresh cracked black pepper.