Lemon Garlic Shrimp Orzo
A quick, lemony shrimp and orzo skillet finished with parmesan, spinach, and fresh parsley for brightness.
Equipment
- Large Skillet
- Measuring spoons
- Measuring cups
- Chef's knife
- Wooden spoon or tongs
Ingredients
- 1 tablespoon olive oil extra virgin preferred
- 1 tablespoon butter or 1 tablespoon olive oil for dairy-free
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup uncooked orzo
- 2½ cups chicken broth low-sodium (vegetable broth works)
- 1 pound large shrimp peeled and deveined (substitute scallops or canned chickpeas for a vegetarian option)
- 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 (use Pecorino for a sharper bite)
- 2 cups baby spinach kale or arugula are fine alternatives
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the chopped onion and cook 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds.
- Add the orzo and stir for 1 minute until lightly golden.
- Pour in the chicken broth, season with salt, pepper, and Italian seasoning.
- Bring to a gentle boil, then reduce heat, cover, and cook for 8 minutes, stirring occasionally.
- Stir in the peeled and deveined shrimp and additional Italian seasoning.
- Cover and cook another 3 to 4 minutes until the shrimp are pink and the orzo is tender.
- Mix in lemon zest, lemon juice, grated Parmesan, and spinach.
- Cook until the spinach wilts and everything is creamy.
- Sprinkle with chopped fresh parsley and an extra squeeze of lemon if desired.
- Serve immediately.
Notes
Tip: For a lighter version, use less olive oil and butter. Adjust lemon and salt to taste. Leftovers can be stored in the fridge for up to 2 days.