Last summer, I stumbled upon the most incredible shrimp at a local market near the coast. They were so fresh, glistening under the sun, and I knew I had to create something special. That’s when this Lemon Garlic Shrimp with Spinach Orzo recipe was born – a dish that captures that ocean-fresh taste right in your kitchen. Shrimp orzo recipes like this one have become my weeknight savior, blending juicy seafood with creamy pasta in under 30 minutes.
Picture this: plump shrimp seared to perfection, bursting with lemony brightness and garlicky warmth, tossed with tender orzo and wilted spinach that adds just the right earthiness. It’s not just dinner; it’s a quick escape to the Mediterranean without leaving home. Whether you’re hunting for shrimp recipes dinner ideas or sides with shrimp, this seafood orzo hits every note – light yet satisfying, elegant but effortless.
I remember the first time I served it to friends. One bite, and the table went quiet except for the happy murmurs. The spinach orzo recipes part melts in your mouth, coating everything in a subtle creaminess, while the shrimp stays tender, not rubbery like some attempts. Perfect for shrimp lunch recipes too if you want something fancy midday.
Ingredients for Lemon Garlic Shrimp Orzo
Gathering these simple ingredients makes this shrimp with orzo a breeze. Focus on fresh shrimp for the best flavor – they curl beautifully when cooked right.
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, roughly chopped
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream (optional for extra creaminess)
- 2 tablespoons unsalted butter
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon sweet paprika
How to Make Shrimp Spinach Orzo Recipe
Start by boiling a pot of salted water – orzo cooks fast, about 8-10 minutes to al dente. Drain it but save a splash of that starchy water; it’s gold for saucing later. Meanwhile, pat those shrimp dry. Wet shrimp steam instead of sear, and we want golden edges.
Heat olive oil in a big skillet over medium-high. Toss in the shrimp seasoned with salt, pepper, and paprika. Two minutes per side, and they’re pink and curled – perfection. Pull them out to rest. Drop the heat to medium, add butter, then garlic and flakes. Stir 30 seconds till fragrant, no browning or it turns bitter.
- Bring a large pot of salted water to a boil and cook orzo al dente (8-10 minutes). Drain, reserving 1/4 cup pasta water.
- Pat shrimp dry, season with salt, pepper, and paprika.
- Heat olive oil in skillet over medium-high; sear shrimp 1-2 minutes per side. Remove to plate.
- Reduce heat to medium; melt butter, add garlic and red pepper flakes. Cook 30 seconds.
- Add cooked orzo, lemon zest, juice, cream (if using), and reserved pasta water. Toss 1 minute.
- Stir in spinach until wilted, about 30 seconds.
- Return shrimp, fold in Parmesan and parsley. Adjust seasoning.
- Serve hot with lemon wedges.
That lemon garlic shrimp orzo magic happens fast. The orzo soaks up all the pan juices, turning creamy without much effort. I love how the spinach wilts just enough, keeping some bite.
Right around here, after searing those gorgeous shrimp, is when the kitchen smells like heaven. See how they’ve got that pretty curl? That’s your cue they’re ready.
Pro Tips for Perfect Seafood Orzo
Don’t skip patting the shrimp dry – it’s the secret to searing, not steaming. Cook orzo a touch underdone; it’ll finish in the pan. Zest lemon right over the hot skillet for oils to burst out. Add spinach in handfuls to avoid a watery mess. Taste before serving – a pinch more salt wakes everything up.
Variations on Shrimp Recipes Dinner
- Swap shrimp for scallops or chicken in this sides with shrimp dish.
- Use penne instead of orzo for a pasta twist on spinach orzo recipes.
- Dairy-free? Coconut milk for cream, nutritional yeast for cheese.
- Spice it with sun-dried tomatoes over flakes for shrimp lunch recipes flair.
- Kale for spinach in shrimp with orzo for heartier greens.
Troubleshooting Lemon Garlic Shrimp Orzo
Shrimp tough? Overcooked them – next time, watch for the curl. Orzo mushy? Cook less, as it absorbs sauce. Garlic bitter? Heat too high; medium only after shrimp. Sauce dry? That reserved pasta water fixes it instantly. Spinach soupy? Wring it dry first.
Ingredient Substitutions
- No orzo? Rice or small pasta works in this seafood orzo.
- Frozen shrimp? Thaw, pat dry extra well.
- No fresh lemon? Bottled juice, but zest bottled? Skip it.
- Parmesan out? Pecorino or vegan alternative.
- Heavy cream skip? More pasta water or broth.
Storage and Serving Suggestions
Leftovers? Airtight container, fridge up to 2 days. Reheat gently on stovetop with a splash of broth – microwave toughens shrimp. Serve with crusty bread to sop up sauce, crisp white wine like Sauvignon Blanc, or arugula salad. For parties, family-style platter shines. Pairs great as shrimp recipes dinner with roasted veggies.
Frequently Asked Questions
Can I use frozen shrimp in Lemon Garlic Shrimp with Spinach Orzo?
Yes, thaw fully under cold water, pat super dry. They’ll still sear nicely.
How to avoid mushy orzo in shrimp orzo recipe?
Cook one minute under package time. It finishes in the skillet sauce.
Dairy-free version of this seafood orzo?
Omit cream and cheese; use olive oil extra and nutritional yeast.
Prevent garlic burning in lemon garlic shrimp orzo?
Medium heat, stir 30 seconds max after butter melts.
Best sides with shrimp like this spinach orzo recipes dish?
Garlic bread, simple green salad, or grilled asparagus complement perfectly.
Make ahead for shrimp lunch recipes?
Prep ingredients day before; cook fresh for best texture.
Lemon Garlic Shrimp with Spinach Orzo
Equipment
- Large pot
- Large skillet
- Wooden spoon
Ingredients
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, roughly chopped
- 0.25 cup freshly grated Parmesan cheese
- 0.25 cup heavy cream (optional)
- 2 tablespoons unsalted butter
- 0.25 cup fresh flat-leaf parsley, chopped
- 0.5 teaspoon sweet paprika
Instructions
- Bring a large pot of salted water to a boil and cook orzo according to package directions until al dente, usually 8-10 minutes. Drain and reserve 1/4 cup pasta water.
- Pat the shrimp completely dry with paper towels and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and curled.
- Remove shrimp to a plate and reduce heat to medium. Add butter to the skillet, then garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- Add the cooked orzo along with lemon zest, lemon juice, and heavy cream if using. Toss for 1 minute to coat.
- Stir in spinach until just wilted, about 30 seconds.
- Return the shrimp to the skillet and fold in Parmesan and parsley. Taste and adjust seasoning.
- Serve immediately with extra lemon wedges.
Notes
- Pat shrimp extra dry for best sear.
- Cook orzo al dente; it absorbs sauce.
- Add spinach gradually to prevent wateriness.
- Fresh lemon zest is key for bright flavor.
