This bright, Mediterranean-inspired one-pan meal combines tender shrimp, toasted orzo, fresh spinach, creamy feta, and vibrant lemon for a dish that feels both comforting and elegant. A combination of Better Than Bouillon Lobster Base and a touch of Thai fish sauce adds remarkable depth without overpowering the fresh Mediterranean flavors. Finished with fresh herbs and extra-virgin olive oil, this restaurant-quality entrée comes together in about 30 minutes and is equally suited for a weeknight dinner or entertaining guests.

Ingredients

For the Shrimp

• 1 lb (454 g) large shrimp, peeled and deveined
• 1 Tablespoon (15 ml) olive oil
• 1/2 teaspoon (3 g) kosher salt
• 1/4 teaspoon (1 g) freshly ground black pepper
• 1/4 teaspoon (0.5 g) red pepper flakes

For the Orzo

• 2 Tablespoons (28 g) unsalted butter
• 1 Tablespoon (15 ml) olive oil
• 1 small yellow onion, finely diced (150 g)
• 5 cloves garlic, minced (15 g)
• 1 1/2 cups (270 g) dry orzo
• 1/4 cup (60 ml) dry white wine
• 3 cups (720 ml) water
• 1 Tablespoon (18 g) Better Than Bouillon Lobster Base
• 1 teaspoon (5 ml) Thai fish sauce
• Zest of 2 lemons
• Juice of 1 lemon (3 Tablespoons / 45 ml)
• 5 oz (142 g) baby spinach
• 1 cup (150 g) crumbled feta cheese, divided
• 1/4 cup (25 g) freshly grated Parmesan cheese (optional)
• 1 lemon, cut into wedges

Fresh Herb Finish

• 1/4 cup (15 g) fresh parsley, finely chopped
• 2 Tablespoons (8 g) fresh dill, finely chopped

Final Finish

• 1 Tablespoon (15 ml) high-quality extra-virgin olive oil
• Freshly cracked black pepper, to taste

Preparation

1. Pat the shrimp dry with paper towels. Toss with the olive oil, kosher salt, black pepper, and red pepper flakes.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, just until pink and opaque. Transfer to a plate and set aside.
3. Reduce the heat to medium. Add the butter and olive oil to the same skillet.
4. Add the onion and cook for 4–5 minutes until softened and lightly golden.
5. Stir in the garlic and cook for 30 seconds until fragrant.
6. Add the dry orzo and toast for 2–3 minutes, stirring frequently, until lightly golden and aromatic.
7. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 1 minute.
8. Whisk the Better Than Bouillon Lobster Base into the water until dissolved.
9. Add the lobster stock mixture and Thai fish sauce to the skillet. Bring to a gentle simmer.
10. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
11. Before the orzo is fully cooked, reserve 1/2 cup (120 ml) of the cooking liquid and set aside.
12. Stir in the lemon zest, lemon juice, and spinach. Cook for 1–2 minutes, until the spinach is wilted.
13. Return the shrimp and any accumulated juices to the skillet. Stir gently to combine.
14. Remove the skillet from the heat.
15. Reserve 1/4 cup (37 g) of the feta cheese for garnish.
16. Add the Parmesan cheese, parsley, dill, and the remaining feta cheese. Stir gently, allowing the residual heat to soften the feta without completely melting it.
17. If needed, stir in a few Tablespoons of the reserved cooking liquid to achieve a creamy, silky consistency.
18. Taste and adjust seasoning with additional lemon juice, salt, or pepper if desired.
19. Transfer to a serving bowl or shallow platter. Drizzle with the extra-virgin olive oil.
20. Garnish with the reserved feta, additional parsley, dill, lemon wedges, and freshly cracked black pepper. Serve immediately.

Cook’s Notes

• The combination of Better Than Bouillon Lobster Base and Thai fish sauce adds a deep seafood flavor without making the dish taste fishy.
• Toasting the orzo before adding liquid creates a richer flavor and a more satisfying texture.
• Shrimp cook very quickly. Remove them from the skillet as soon as they turn opaque to keep them tender and juicy.
• Dry white wine is highly recommended. It adds acidity and depth that complement both the shrimp and the lobster-enhanced stock.
• Add the feta after removing the skillet from the heat. The residual warmth softens the cheese while preserving its creamy texture.
• Reserving some cooking liquid allows you to fine-tune the consistency without diluting the flavor.
• Fresh dill and lemon are key components of this dish and provide much of its bright Mediterranean character.
• The Parmesan cheese is optional but contributes an extra layer of savory depth.

Serving Suggestions

• Serve with a crisp arugula salad dressed with olive oil and lemon vinaigrette.
• Pair with roasted asparagus, grilled zucchini, or sautéed green beans.
• Add warm crusty artisan bread for soaking up the flavorful sauce.
• For a larger meal, serve alongside a simple Mediterranean vegetable platter.

Beverage Suggestions

Non-Alcoholic

• Sparkling water with lemon and fresh mint
• Cucumber lemonade
• Unsweetened iced tea with lemon

Wine

• Sauvignon Blanc
• Pinot Grigio
• Albariño
• Vermentino

Beer

• Belgian Witbier
• Kölsch
• German-style Pilsner

This version maximizes seafood flavor, bright citrus notes, fresh herbs, and creamy feta while maintaining a balanced Mediterranean profile. The lobster-enhanced stock and subtle fish sauce provide exceptional depth, making this a dish that tastes far more complex than the effort required to prepare it.