Here’s a flavorful and satisfying one-pan meal: Lemon Garlic Shrimp with Spinach Orzo — quick, zesty, and packed with protein, greens, and carbs in perfect balance.
🍋🧄 Lemon Garlic Shrimp with Spinach Orzo
🕒 Ready in 30 minutes
🍽️ Serves: 4
✅ Ingredients
For the Shrimp:
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1 lb (450g) large shrimp, peeled & deveined
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3 cloves garlic, minced
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1 Tbsp olive oil
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1 Tbsp unsalted butter
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Zest of 1 lemon
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Juice of ½ lemon (about 1–2 Tbsp)
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Salt & black pepper, to taste
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Red pepper flakes (optional, for heat)
For the Orzo:
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1 cup orzo pasta (uncooked)
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2 cups low-sodium chicken or vegetable broth (or water)
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2–3 cups fresh baby spinach
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1 Tbsp olive oil or butter
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¼ cup grated Parmesan (optional, for creaminess)
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Additional lemon juice, to taste
👩🍳 Instructions
1. Cook the Orzo:
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In a medium pot or deep skillet, heat 1 Tbsp oil or butter.
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Add dry orzo and toast for 2 minutes until slightly golden.
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Add broth and bring to a boil. Reduce to a simmer.
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Cook uncovered, stirring occasionally, for 8–10 minutes until orzo is tender and most liquid is absorbed.
2. Add Spinach:
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Stir in fresh spinach until wilted (about 1–2 minutes).
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Add a squeeze of lemon juice and Parmesan if using. Season to taste with salt and pepper.
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Cover and set aside (off heat) to keep warm.
3. Cook the Shrimp:
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In a large skillet, heat 1 Tbsp olive oil + 1 Tbsp butter over medium heat.
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Add garlic and sauté for 30 seconds until fragrant (don’t burn).
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Add shrimp, season with salt, pepper, and red pepper flakes.
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Cook for about 1–2 minutes per side until shrimp turn pink and opaque.
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Add lemon zest and juice, toss to coat, and remove from heat.
4. Combine and Serve:
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Plate a generous scoop of spinach orzo and top with lemon garlic shrimp.
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Optional garnish: chopped parsley, extra lemon wedges, or more Parmesan.
📝 Tips & Variations
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Make it Creamy: Stir a splash of cream or a spoonful of cream cheese into the orzo.
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Make it Dairy-Free: Skip butter and cheese, use olive oil only.
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Protein Boost: Add extra shrimp or white beans to the orzo.