Sheet Pan Shrimp Giouvetsi

Step 1

Set your oven to 400°F and wait for it to finish heating, about 10 minutes, until the indicator light turns off or you hear a beep.

Step 2

Peel the shrimp if not already done: pinch the shell at the belly and pull it away, leaving the tail on if you prefer for looks.

Step 3

Mince the garlic by laying the flat side of a knife blade over each clove, pressing down firmly, then chopping the crushed clove into pieces smaller than a grain of rice.

Step 4

Pour 1 tablespoon olive oil into a 9-by-13-inch baking dish and spread it evenly over the bottom with your fingers or a paper towel.

Step 5

Scatter the dry orzo pasta evenly across the bottom of the baking dish in a single layer.

Step 6

Spread the shrimp over the orzo, then sprinkle the minced garlic evenly over the shrimp and pasta.

Step 7

Pour the crushed tomatoes and broth together into the dish, spreading them with a spoon so the liquid covers everything evenly.

Step 8

Sprinkle 0.25 teaspoon salt and a pinch of black pepper across the surface, then stir gently once with a spoon to distribute everything.

Step 9

Cover the baking dish tightly with aluminum foil and slide it into the 400°F oven for 18 minutes.

Step 10

Remove the foil carefully by lifting one corner away from you to avoid steam burns, then check that the pasta is tender by biting a piece.

Step 11

If the liquid hasn't mostly been absorbed and the pasta is still firm, return the uncovered dish to the oven for 2 more minutes.

Step 12

Remove the dish from the oven and scatter the feta cheese in a handful of small clumps evenly over the top.

Step 13

Let the dish rest for 2 minutes so the heat melts the feta slightly and flavors settle together.

Step 14

Drizzle lightly with olive oil and scatter fresh oregano or parsley over the top if you have it, then spoon onto plates.