Shrimp Saganaki Orzo (One Pan)

One stop shop dinner for this traditional Greek dish.

One Pan Shrimp Saganaki Orzo 🍤🍅🧀 recipe is on my site: HungryHappens.Net (link in my profile)

♬ original sound – Stella Drivas

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.

shrimp saganaki orzo close up in the pan

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.

shrimp saganaki orzo plated in bowls

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.

shrimp saganaki orzo close up plated

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.

shrimp saganaki orzo in the pan

One Pan Shrimp Saganaki Orzo

5 from 1 vote
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


  • 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.


*Ouzo liquor can be substituted with dry white wine, vegetable broth or just omitted all together.
**This dish is very spicy with the chili pepper flakes. If that’s not your jam, decrease the amount.


Calories: 642kcal | Carbohydrates: 54g | Protein: 47g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 697mg | Potassium: 1441mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1716IU | Vitamin C: 56mg | Calcium: 308mg | Iron: 6mg
Author: Stella

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