Description
This Lemon Garlic Shrimp Orzo is a quick and flavorful one-pan meal featuring tender shrimp, creamy Parmesan, and fresh spinach cooked in a zesty lemon and garlic sauce. Perfect for an easy weeknight dinner, it combines perfectly cooked orzo pasta with aromatic herbs and a bright citrus finish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup uncooked orzo
- 2½ cups chicken broth (low-sodium, or vegetable broth)
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup Parmesan cheese, grated
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Aromatics: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the Orzo: Add the uncooked orzo to the skillet and stir constantly for about 1 minute until the orzo turns lightly golden. This step enhances the nutty flavor of the pasta.
- Simmer the Orzo: Pour in 2½ cups of broth, then season with ½ teaspoon salt and ¼ teaspoon black pepper. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it cook for 8 minutes. Stir occasionally to prevent the orzo from sticking to the pan.
- Cook the Shrimp: Stir in the peeled and deveined shrimp along with 1 teaspoon Italian seasoning. Cover the skillet again and cook for another 3 to 4 minutes until the shrimp turn pink and the orzo is tender.
- Add Final Flavors and Greens: Mix in the lemon zest, lemon juice, grated Parmesan cheese, and baby spinach. Stir gently until the spinach wilts and the dish becomes creamy and well combined.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top and add an extra squeeze of lemon juice if you want an additional bright citrus flavor. Serve warm and enjoy!
Notes
- Add the shrimp near the end to cook them through without becoming tough.
- Stir the orzo occasionally while it simmers to avoid sticking.
- Zest the lemon before juicing it to use both parts easily.
- Taste before adding extra salt, as the broth and Parmesan already add saltiness.
- Leftovers will thicken as they cool; add a splash of broth or water when reheating to restore creaminess.
