Description
A bright and buttery Mediterranean-inspired dish featuring juicy shrimp, tender orzo, and a lemon-garlic sauce that’s both fresh and comforting — ready in just 30 minutes.
Ingredients
Scale
- 1 pound large shrimp (16–20 count), peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 3 garlic cloves, minced
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups baby spinach
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Add remaining olive oil and 1 tablespoon butter to the skillet. Stir in garlic and orzo, toasting for 1–2 minutes until fragrant and lightly golden.
- Pour in broth, bring to a gentle simmer, and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in spinach until wilted, then add shrimp back to the pan along with lemon juice and zest. Toss to combine.
- Finish with the remaining butter for a glossy, rich sauce. Adjust seasoning with extra salt or pepper if needed.
- Serve warm, garnished with parsley and Parmesan cheese if desired.
Notes
- Note: Toasting the orzo adds depth of flavor and prevents it from turning mushy.
- Use fresh lemon juice for the best bright flavor — bottled won’t do this dish justice.
- For extra creaminess, stir in a splash of cream or a little more butter before serving.
- Add red pepper flakes for a gentle heat if desired.