Name: Lemon Garlic Shrimp with Spinach Orzo
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Ingredients: 1 pound shrimp, peeled and deveined (Use medium or large; tails off for easy eating.); 2 cups orzo pasta (Can substitute with short pasta such as acini di pepe or small shells.); 2 cups fresh spinach (Loosely packed.); 4 cloves garlic, minced; 1 large lemon, juiced and zested; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; Parmesan cheese for serving (optional)

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I still remember the first time I paired garlicky shrimp with lemony orzo and fresh spinach — the brightness of the lemon cuts through the richness, and the orzo soaks up every bit of garlicky, buttery goodness. This Lemon Garlic Shrimp with Spinach Orzo is a weeknight hero: fast, forgiving, and impressive enough for guests. If you like one-skillet dinners that taste like more effort than they take, this is for you. For another shrimp-forward weeknight option with a grain twist, see this lemon garlic shrimp bowl with brown rice and veggies.

Why you’ll love this dish

Fast: Ready in about 25–30 minutes from start to finish.
Balanced: Protein from shrimp, carbs from orzo, and greens from spinach make it a complete meal.
Flexible: Swap broth, use frozen shrimp, or add extra vegetables without losing the core flavors.

“Light, bright, and ridiculously easy — the lemon and garlic make every bite sing.” — a quick review from my family dinner rotation

This recipe shines for busy weeknights but also scales up for casual dinner parties. If you enjoy bold-seasoned seafood, you might also like a heartier spiced option such as this Cajun shrimp and salmon with garlic cream sauce.

The cooking process explained

Before you touch a pan, here’s the simple flow so you know what to expect:

Sauté garlic in olive oil to release flavor.
Quickly cook shrimp until just pink.
Add orzo and simmer with water or broth until tender.
Fold in spinach and lemon for brightness.
Finish with seasoning and optional Parmesan.

If you prefer reading while you cook, treat this as a quick sauté + simmer routine where timing is key: shrimp cook fast, orzo takes the longest, and spinach finishes in seconds. For another example of timing-sensitive shrimp recipes, check this variation of the Cajun shrimp dish with rich, flavorful sauce.

Gather these items

Key ingredients

1 pound shrimp, peeled and deveined (use medium or large; tails off for easy eating)
2 cups orzo pasta
2 cups fresh spinach (loosely packed)
4 cloves garlic, minced
1 lemon, juiced and zested
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Parmesan cheese for serving (optional)

Notes and substitutions:

Swap orzo with 2 cups of short pasta like acini di pepe or small shells if needed.
Use low-sodium chicken or vegetable broth instead of water for a flavor boost.
Frozen shrimp work fine — thaw fully and pat dry before cooking to avoid steaming.

How to prepare it

Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add 4 cloves minced garlic and sauté 1–2 minutes until fragrant but not brown.
Add shrimp in a single layer and cook 3–5 minutes, turning once, until pink and opaque. Remove shrimp briefly if they’re done early to avoid overcooking.
Stir in 2 cups orzo; add enough water or broth (about 3–4 cups total, depending on orzo package instructions) to cover. Bring to a gentle simmer.
Cook, stirring occasionally, until orzo is tender and liquid is mostly absorbed (follow package timing; usually 8–10 minutes).
Once orzo is tender, add 2 cups fresh spinach and the juice of 1 lemon. Stir until spinach wilts, about 1 minute.
Season with salt, pepper, and lemon zest to taste. Return shrimp to skillet if you removed them earlier and warm through.
Serve hot with grated Parmesan if using.

Keep steps short and focused: remove shrimp if done early, monitor the orzo so it doesn’t stick, and add lemon at the end for peak brightness.

Serving suggestions

Best ways to enjoy it: Serve directly from the skillet for rustic appeal or spoon into warm bowls for a polished presentation.
Pairings: A crisp green salad or roasted asparagus complements the lemon. For bread, serve crusty garlic bread or a simple baguette to soak up juices.
Wine pairing: A chilled Sauvignon Blanc or Pinot Grigio matches the lemony, garlicky notes nicely.

Garnish ideas: extra lemon zest, a drizzle of good olive oil, chopped parsley, or a sprinkle of red pepper flakes for heat.

Storage and reheating tips

Refrigerator: Cool leftovers within 2 hours and store in an airtight container for up to 3 days.
Freezing: Not ideal for texture — shrimp can get rubbery and spinach becomes limp. If you must freeze, store only the orzo (without shrimp) for up to 3 months and add freshly cooked shrimp when reheating.
Reheating: Warm gently on the stove over low heat with a splash of broth or water to loosen the sauce. Microwave on medium power in short intervals, stirring between them. Always heat until hot all the way through (165°F / 74°C recommended).

Food safety: Don’t leave cooked shrimp at room temperature for more than two hours; refrigerate promptly.

Pro chef tips

Pat shrimp dry for better sear. Excess moisture causes steaming instead of browning.
Use broth instead of plain water for richer flavor in the orzo.
Don’t overcook shrimp — they’re done when they curl into a loose “C” and are opaque. Tight “O”-shapes indicate overcooking.
Zest before juicing the lemon; zest adds concentrated lemon aroma.
If your skillet is small, cook shrimp in two batches to avoid crowding and a steamed texture.

Flavor swaps

Creamy: Stir in 2 tablespoons cream or a splash of half-and-half at the end for a silky finish.
Mediterranean: Add olives, sun-dried tomatoes, and crumbled feta instead of Parmesan.
Spicy: Toss in red pepper flakes with the garlic or finish with a drizzle of chili oil.
Gluten-free: Use a gluten-free orzo alternative or substitute with small gluten-free pasta shapes.
Veg-forward: Add cherry tomatoes or thinly sliced zucchini when you add the orzo for extra veggies.

Your questions answered

Q: How long does this take to make?
A: Plan on about 25–30 minutes total: 5–7 minutes prep and roughly 18–23 minutes cooking (orzo’s simmer time is the longest step).

Q: Can I use frozen shrimp?
A: Yes. Thaw completely in the fridge or under cold running water, then pat dry. Cooking from frozen can lead to uneven doneness.

Q: Is it safe to reheat shrimp?
A: Yes, if stored properly. Reheat gently and only once. Heat to at least 165°F (74°C) and discard if reheated multiple times.

Q: What if my orzo absorbs too much liquid?
A: Stir in additional warm broth or water a little at a time until it reaches the desired consistency.

Q: Can I make this dairy-free?
A: Absolutely — just skip the Parmesan or use a dairy-free alternative.

Conclusion

This Lemon Garlic Shrimp with Spinach Orzo is quick, bright, and adaptable — a reliable weeknight favorite that still feels special. For a slightly different take with similar bright flavors and orzo, try the inspiration behind this dish in Lemon Garlic Shrimp with Orzo • 30 minutes!. If you’d like a version that adds feta and extra greens, see Lemon Orzo with Shrimp, Feta & Spinach.