Lemon Garlic Shrimp with Spinach Orzo
A quick and flavorful one-skillet dish with garlicky shrimp, bright lemon, and tender orzo, perfect for busy weeknights or casual dinner parties.
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.
Notes
Serve directly from the skillet or in warm bowls. Best paired with a crisp salad or garlic bread. Shrimp should be patted dry for better sear, and broth can be used for richer flavor in the orzo. Not ideal for freezing with shrimp but orzo can be frozen separately.