Lemon Garlic Shrimp with Spinach Orzo
Juicy shrimp, creamy orzo, and fresh spinach in a zesty lemon garlic sauce. One-pan, 30-minute dinner.
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
Use fresh lemon for best flavor. One-pan cleanup!
- Pat shrimp dry for better sear.
- Taste before serving; adjust lemon.
- Reheats well with extra broth.