Last summer, I had this craving for something light yet satisfying after a long day at the beach. Shrimp was on sale, and I stared at a bag of orzo in my pantry, thinking, why not combine them with lemon and garlic? That first bite of Lemon Garlic Shrimp with Spinach Orzo changed everything—juicy shrimp bursting with zesty flavor, creamy orzo hugging tender spinach leaves. It felt like a hug from the Mediterranean, minus the plane ticket.
I’ve tweaked it over time, making it a go-to for busy weeknights. The magic happens in one pan, with that garlicky aroma filling the kitchen and making everyone hover. No fuss, just pure comfort with a bright twist. Ready to dive in?
Ingredients for Lemon Garlic Shrimp with Spinach Orzo
Gathering these is straightforward—most are pantry staples. The shrimp get a quick marinade for extra punch.
- 1 lb large shrimp, peeled and deveined
- 1 cup uncooked orzo pasta
- 3 cups fresh baby spinach, roughly chopped
- 4 cloves garlic, minced
- Zest and juice of 2 lemons (about 1/4 cup juice)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Lemon Garlic Shrimp with Spinach Orzo
Start by patting the shrimp dry and tossing them with half the minced garlic, a pinch of salt, pepper, and a squeeze of lemon juice. Let them sit while you heat the pan—this infuses flavor without extra work.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer; cook 2 minutes per side until pink and opaque. Remove to a plate.
- In the same skillet, add remaining oil and butter. Sauté remaining garlic for 30 seconds until fragrant—don’t let it brown.
- Stir in orzo, toasting for 1-2 minutes. Pour in broth, Italian seasoning, lemon zest, half the lemon juice, salt, and pepper. Bring to a simmer.
- Reduce heat to medium-low, cover, and cook 8-10 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
- Stir in spinach until wilted, about 2 minutes. Add Parmesan and remaining lemon juice; mix until creamy.
- Return shrimp to the pan, nestling them in. Heat through for 1 minute. Taste and adjust seasoning.
The result? A creamy, one-pan Lemon Garlic Shrimp with Spinach Orzo that’s restaurant-worthy but ready in under 30 minutes. That lemony brightness cuts through the richness perfectly.
Pro Tips for Perfect Lemon Garlic Shrimp with Spinach Orzo
Pat the shrimp dry before cooking—they sear better and release less water. Use fresh lemon zest; it adds oils that bottled can’t match. If your orzo gets too thick, splash in a bit more broth.
- Toasting the orzo deepens its nutty flavor—worth the extra minute.
- Fresh spinach wilts fast; add it last to keep some texture.
- Grate your own Parmesan for smoother melt—no gritty bits.
Easy Variations
Swap shrimp for chicken or tofu for variety. Add cherry tomatoes for pops of sweetness or artichokes for a Greek vibe. Make it spicy with red pepper flakes.
Troubleshooting Common Issues
Orzo too mushy? Check liquid ratios and don’t overcook. Shrimp tough? Avoid high heat—medium does the trick. Bland? Zest more lemon or up the garlic.
Ingredient Substitutions
- No shrimp? Try scallops or firm white fish.
- Orzo out? Use small pasta like ditalini or couscous.
- Dairy-free? Skip Parmesan or use nutritional yeast.
- Fresh spinach swap: Kale (stems removed) or arugula.
Storage and Serving Suggestions
Leftovers keep in an airtight container in the fridge for 3 days. Reheat gently with a splash of broth to revive creaminess. Serve with crusty bread, a green salad, or grilled veggies. Pairs great with white wine like Sauvignon Blanc.
Frequently Asked Questions
Can I make Lemon Garlic Shrimp with Spinach Orzo ahead?
Yes, prep ingredients earlier, but cook fresh for best texture. It reheats well, though.
Is this gluten-free?
Use gluten-free orzo, and check broth labels.
How spicy is it?
Not spicy at all—mild and bright. Add flakes if you want heat.
Can I freeze it?
Freeze for up to 2 months, but orzo may soften. Thaw and reheat on stovetop.
What if I don’t have fresh lemons?
Bottled juice works, but fresh zest is key for aroma.
Serves how many?
4 as a main, 6 as a side. Doubles easily.
Vegetarian version?
Skip shrimp, add chickpeas or mushrooms for heartiness.
Lemon Garlic Shrimp with Spinach Orzo
Equipment
- Large skillet
- Tongs
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup uncooked orzo pasta
- 3 cups fresh baby spinach roughly chopped
- 4 cloves garlic minced
- Zest and juice of 2 lemons about 1/4 cup juice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2.5 cups low-sodium chicken or vegetable broth
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Pat the shrimp dry and toss with half the minced garlic, salt, pepper, and a squeeze of lemon juice. Let sit.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook shrimp 2 minutes per side until pink. Remove to plate.
- In same skillet, add remaining oil and butter. Sauté remaining garlic 30 seconds.
- Stir in orzo, toast 1-2 minutes. Add broth, Italian seasoning, lemon zest, half the lemon juice, salt, pepper. Simmer.
- Cover, cook medium-low 8-10 minutes until orzo tender, stirring occasionally.
- Stir in spinach until wilted. Add Parmesan and remaining lemon juice; mix creamy.
- Return shrimp to pan, heat 1 minute. Garnish with parsley.
Notes
- Pat shrimp dry for better sear.
- Taste before serving; adjust lemon.
- Reheats well with extra broth.
