Lemon Garlic Shrimp Orzo
Lemon Garlic Shrimp Orzo is a bright, garlicky one-pan dinner made with tender shrimp, creamy orzo, fresh lemon, Parmesan, and baby spinach. Ready in about 30 minutes, this easy skillet meal feels restaurant-worthy while staying simple enough for busy weeknights.
Equipment
- Large skillet with lid
- Cutting Board
- Chef's knife
- Microplane or zester
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
Ingredients
Orzo Base
- 1 tablespoon olive oil
- 1 tablespoon butter or ghee for a nuttier finish
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup orzo uncooked; use gluten-free orzo if needed
- 2 1/2 cups chicken broth or vegetable broth, preferably low-sodium
Shrimp and Seasoning
- 1 pound large shrimp peeled and deveined
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
Lemon Parmesan Finish
- 1 lemon zest zest of 1 lemon
- 1 lemon juice juice of 1 lemon, about 3 tablespoons
- 1/2 cup Parmesan cheese grated; Pecorino Romano may be used for a sharper flavor
- 2 cups baby spinach
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil and butter in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Add the uncooked orzo and stir for 1 minute so the grains toast lightly and absorb the flavor from the pan.
- Pour in the chicken broth, then season with salt and freshly ground black pepper. Bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for 8 minutes, stirring occasionally to prevent sticking. The orzo should absorb most of the liquid but still remain slightly saucy.
- Nestle the peeled and deveined shrimp into the partially cooked orzo. Sprinkle Italian seasoning over the top.
- Cover again and cook for 3 to 4 minutes, or until the shrimp turn pink and curl and the orzo is tender. Avoid overcooking so the shrimp stay juicy.
- Remove the lid and stir in the lemon zest, lemon juice, and grated Parmesan cheese until the sauce becomes creamy and cohesive.
- Add the baby spinach and stir until just wilted. Taste and adjust with more salt, pepper, or lemon juice if desired.
- Finish with chopped fresh parsley and serve hot with extra lemon wedges, additional Parmesan, crusty bread, or a crisp green salad.
Notes
Keep the heat at a gentle simmer so the broth does not evaporate too quickly before the orzo becomes tender.
If the orzo absorbs all the liquid before it is fully cooked, add 1/4 cup hot broth or water and continue stirring until the pasta reaches the right texture.
For evenly cooked shrimp, use similar-sized shrimp and avoid overcooking. Frozen shrimp may be used, but thaw completely and pat dry before adding to the skillet.
For extra creaminess, stir in 2 tablespoons cream cheese or a splash of heavy cream at the end. For more greens, double the spinach without changing the cook time.
For a spicy version, add crushed red pepper flakes when cooking the garlic. For a summer variation, stir in halved cherry tomatoes and fresh basil before serving.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to loosen the sauce. Freeze in a shallow container for up to 1 month, though the shrimp texture may soften after thawing.