Lemon Garlic Shrimp with Spinach Orzo
Quick 25-minute Lemon Garlic Shrimp with Spinach Orzo: tender shrimp, creamy orzo, fresh spinach in a garlicky lemon sauce. Perfect weeknight dinner.
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.