Seafood Yiovetsi – Greek One-Pan Orzo Pasta

Name: Seafood Yiovetsi (Greek One-Pan Orzo Pasta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: 24 medium shrimp, sliced in half lengthwise (about 1 lb); 1 Pre-cooked lobster tail - Shell removed (Cut tail in half length ways); 2 Pre-cooked lobster claws - Shell removed; 3–4 tbsp extra virgin olive oil; 1 tbsp butter; ½ cup finely diced shallots; 2 cloves garlic, finely diced; ¼ cup ouzo; 4 medium tomatoes, finely diced (2 cups); 750 ml chicken stock (about 3 cups, plus more if needed); 1 red bell pepper, cubed; ½ tsp salt; 1 tbsp dried chives; ¼ tsp dried thyme; 1½ cups orzo pasta; Zest of 1 lemon; 2 tbsp lemon juice; Crumbled feta cheese, to taste; Green onion or parsley, finely diced (for garnish); Lemon wedges, for garnish

John
Aug 15
5 min read

Seafood Yiovetsi is a comforting Greek one-pan orzo pasta dish that brings the warmth of the Mediterranean to your table. Tender seafood is gently simmered in a rich, aromatic tomato sauce, allowing the flavors to meld beautifully with the orzo pasta. This dish is perfect for both weeknight dinners and special occasions, offering a balance of simplicity, elegance, and authentic Greek flavor—all in a single pan for easy cooking and cleanup.

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Plate of orzo with shrimp, lobster, lemon slice, and scallions on a white cloth. Bread basket and olive oil with balsamic vinegar nearby. — A vibrant plate of Seafood Yiovetsi garnished with a lemon slice and green onions, accompanied by olive oil and balsamic vinegar dip and fresh bread, creating a delightful Mediterranean-inspired meal.

Region: Greece

Yiovetsi (also spelled Giouvetsi) is a traditional Greek dish dating back centuries, commonly prepared with lamb, beef, or chicken and baked in clay pots called gastra. The use of orzo pasta (kritharaki in Greek) became popular because it absorbs the sauce beautifully, creating a rich and hearty meal. In coastal and island regions of Greece, locals often replace the meat with freshly caught seafood, creating variations like Seafood Yiovetsi. This adaptation celebrates Greece’s deep connection to the sea and showcases the country’s love for fresh, seasonal ingredients.

What makes this Seafood Yiovetsi so Special ?

Seafood Yiovetsi – Greek One-Pan Orzo Pasta, stands out because of its versatility and simplicity. You can customize it with your favorite seafood—shrimp, mussels, scallops, lobster, fish, clams or calamari—depending on what’s fresh or available. It’s a true one-pan dish, meaning fewer dishes to wash and an easier cooking process. The ingredients are simple, easy to find, and come together quickly, making this a weeknight-friendly meal that doesn’t compromise on flavor. Served with fresh lemon and herbs, it’s a dish that feels both rustic and refined.

Assorted ingredients on a white cloth: tomatoes, lobster, shrimp, bell pepper, feta cheese, lemon, garlic, shallot, orzo, broth, green onions. — A vibrant display of fresh ingredients including lobster , shrimp, tomatoes, red bell pepper, feta cheese, garlic, shallot, lemon, green onions, orzo pasta, and stock, ready for a seafood yiovetsi orzo pasta feast.

Seafood Yiovetsi - Recipe Ingredients

Each ingredient in this dish brings a unique flavor note that helps build a complete pasta dish. Here's what each one contributes:

Seafood - In this recipe we use plump shrimp that add sweetness and a firm bite that balances perfectly with the soft orzo. Their natural juices enrich the tomato sauce.
Extra Virgin Olive Oil - A staple of Greek cooking, olive oil provides richness and a fruity base for sautéing aromatics.
Butter - Combining butter with olive oil enhances flavor and adds a silky texture to the sauce.
Shallots - Milder than onions, shallots add subtle sweetness and depth to the dish.
Garlic - Essential for Mediterranean flavor, garlic provides boldness and enhances the seafood’s natural taste.
Ouzo - This classic Greek spirit with hints of anise elevates the dish with authentic flavor and a touch of sophistication.
Tomatoes - Ripe tomatoes (or canned) form the heart of the sauce, giving the Yiovetsi its rich, savory base.
Chicken Stock - Adds depth and body to the sauce while helping the orzo cook to tender perfection.
Salt - Brings out the natural flavors of the seafood, pasta, Tomatoes and herbs.
Chives - Fresh chives offer a mild onion-like flavor and a pop of color.
Thyme - Earthy and aromatic, thyme complements the seafood and balances the tomato sauce.
Orzo Pasta - This rice-shaped pasta is the star of Yiovetsi, soaking up all the sauce and flavors as it cooks.
Red Bell Pepper – Adds natural sweetness, balances the tomato acidity, and gives the dish vibrant color and depth.
Lemon Zest & Lemon Juice - Brightens the dish with fresh citrus notes that cut through the richness of the sauce.
Feta Cheese - Creamy, salty feta crumbles add a tangy contrast to the seafood and tomato sauce.
Green Onion or Parsley (for garnish) - Adds freshness, color, and a final herbaceous note to the dish.
Lemon (for garnish) - Wedges of lemon on the side allow each person to add an extra squeeze of brightness.
Lobster meat (Optional) - Adds an elegant garnish to enhace the seafood experience.

Please see the Recipe Card below for more detail on the quantities for each ingredient.

Key Steps in the preparation process of the Seafood Yiovetsi

This amazing sauce comes together with just a few essential kitchen tools: a sharp knife and a pot or Dutch oven. Below is a quick overview of the key steps, supported by helpful visuals to guide you through the process.

Prepare the seafood
Clean and devein the shrimp. Pat dry and season lightly with salt. If using lobster , cut them into large chunks.
Sauté aromatics
In a large skillet or wide pan, heat olive oil and butter over medium heat. Add the shallots and cook until softened. Stir in garlic until fragrant.
Deglaze with ouzo
Pour in the ouzo and let it bubble for 1–2 minutes to cook off the alcohol, leaving behind subtle anise flavor.
Make the tomato base
Stir in tomatoes and thyme, simmering for 10–15 minutes until the sauce thickens slightly.
Add the orzo and stock
Stir the orzo pasta into the sauce. Pour in the chicken stock and bring to a gentle simmer. Stir occasionally to prevent sticking.
Cook the seafood
When the liquid is mostly absorbed by the orzo add the shrimp to the skillet, nestling them into the sauce. Cook until the seafood is just cooked through and the orzo is tender.
Finish with lemon & herbs
Stir in lemon zest and juice, adjusting salt if needed. Sprinkle with chives and crumble feta over the top. Add the Lobster meat.

More detailed instructions are available in the Recipe Card below.

A wooden spoon stirs a tomato sauce in a frying pan on a stove. The kitchen setting has a tiled backsplash, creating a cozy mood. — Preparing the tomato sauce base.

Orzo stirred in tomato sauce in a black pan on a stove. The vibrant red sauce contrasts with the pasta, creating a warm cooking scene. — Adding the Orzo Pasta to the sauce along with some chicken stock.

Shrimp and orzo pasta in a pan, simmering in a tomato sauce on a stove. The dish has an orange hue with visible shrimp. — Shrimp added to the orzo pasta and sauce. Cooking all of the ingredients together to blend the flavors.

Lobster, shrimp and orzo on a speckled plate with lemon slices and green onions. Bread and olive oil are nearby on a white tablecloth. — Final plating, the orzo pasta has absorbed all of the sauce and liquid. Cooked lobster is added to the Seafood Yiovetsi to complete the dish.

Seafood Yiovetsi - Ingredient Alternatives and Options

One of the best parts of Seafood Yiovetsi is its flexibility. You can easily adapt the recipe based on what’s fresh, available, or suited to your taste. Here are some great swaps and variations:

Seafood Options
- Mussels or Clams – add briny depth and steam beautifully in the sauce. We suggest twice the weight to account for the weight of the shells.
- Scallops – give the dish a delicate sweetness.
- White Fish (cod, halibut, or sea bass) – hearty and flaky alternatives.
- Calamari (squid) – adds a tender, Mediterranean touch.
- Crab Meat – a sweet, luxurious substitute for lobster.
Protein Alternatives.
- Vegetarian – substitute seafood with mushrooms, zucchini, or eggplant for a hearty meatless option.
Stock Variations
- Seafood Stock – intensifies the flavor if you prefer a brinier base. Try my Lobster Stock recipe , it is sure to take this dish to a whole other level.
- Vegetable Stock – works for a lighter or vegetarian version.
Cheese Options
- Kefalotyri or Graviera – authentic Greek cheeses that can be used instead of feta.

Be sure to check the Recipe Card below for full details and substitutions.

Seafood Yiovetsi - Preparation, Serving and Pairing Suggestions

Seafood Yiovetsi is best served straight from the skillet for a rustic, family-style presentation. Garnish with fresh parsley or green onion and a squeeze of lemon to brighten the dish. Pair it with a crisp Greek white wine like Assyrtiko, or serve alongside a simple Greek salad and crusty bread to soak up the sauce. For an extra touch, add olives or roasted vegetables on the side. This dish works equally well as a show-stopping centerpiece for a dinner party or as a cozy weeknight meal.