Orzo With Langoustine & Feta Recipe

Prepare langoustines

If whole, remove heads and shells keeping tails intact; reserve shells for stock if desired. Pat langoustine tails dry with paper towels.

In a medium bowl, combine 2 tbs olive oil, minced garlic (2 tsp), lemon zest, dried oregano, sea salt and black pepper. Toss the langoustine tails to coat evenly. Set aside to marinate while you begin the orzo (10–15 minutes).

Heat a large skillet over medium-high heat. Add a light brush of oil. Sear the marinated langoustine tails 1–1½ minutes per side until just opaque and slightly golden. Remove from skillet and set aside on a warm plate. Do not overcook — they will finish in the sauce briefly.

Sauté aromatics

In the same skillet (add 2 tbs olive oil if needed) reduce heat to medium. Add the finely minced shallot and cook 2–3 minutes until softened and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 60 ml dry white wine, scraping up any browned bits, and cook 1–2 minutes until reduced by about half.

Stir in the orzo and toast for 1–2 minutes, stirring constantly so the grains are coated and start to turn slightly translucent at the edges.

Add the 30 ml ouzo and let it flambé briefly if desired and safe (optional) or simmer until the alcohol aroma softens, about 30–60 seconds.

Gradually add the hot stock (500 ml) in ½–1 cup increments, stirring frequently and allowing the orzo to absorb most of the liquid between additions. This should take 8–10 minutes. Taste for doneness; orzo should be tender but with a slight bite (al dente).

When the orzo is nearly done, stir in 2 tbs lemon juice, 1 tbs unsalted butter, chopped parsley and optional dill. Adjust salt (about ½ tsp) and pepper (¼ tsp) to taste.

Return the seared langoustine to the pan to warm through for 1 minute, spooning some sauce over them so they finish cooking gently but do not toughen.

Plate the orzo into shallow bowls. Arrange langoustine tails on top.

Crumble 100 g feta over the orzo and langoustine, letting small pockets of creamy saltiness meld with the warm pasta.

Drizzle with 1 tbs extra-virgin olive oil, scatter microgreens or baby arugula if using, and serve with lemon wedges alongside.

Serve immediately while warm. Suggested accompaniment: a crisp, chilled white wine or a glass of ouzo on the side.