Lemon Garlic Shrimp with Spinach Orzo
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.
Lemon Garlic Shrimp with Spinach Orzo

Ingredients
Seafood
- 1 pound shrimp, peeled and deveined Use medium or large; tails off for easy eating.
Pasta
- 2 cups orzo pasta Can substitute with short pasta such as acini di pepe or small shells.
Vegetables
- 2 cups fresh spinach Loosely packed.
- 4 cloves garlic, minced
- 1 large lemon, juiced and zested
Oils and Seasoning
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Parmesan cheese for serving (optional)
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 4 cloves minced garlic and sauté for 1–2 minutes until fragrant but not brown.
- Add shrimp in a single layer and cook for 3–5 minutes, turning once, until pink and opaque. Remove shrimp if done early to avoid overcooking.
Cooking
- Stir in 2 cups orzo; add about 3–4 cups water or broth to cover. Bring to a gentle simmer.
- Cook, stirring occasionally, until orzo is tender and liquid is mostly absorbed (about 8–10 minutes).
- Once orzo is tender, add 2 cups fresh spinach and the juice of 1 lemon. Stir until the spinach wilts, about 1 minute.
- Season with salt, pepper, and lemon zest to taste. Return shrimp to skillet and warm through.
- Serve hot with grated Parmesan if using.
