Introduction
When life gives you lemons… make Lemon Garlic Shrimp with Spinach Orzo! This dish combines the brightness of citrus, the savory depth of garlic, and the rich tenderness of sautéed shrimp. Tossed with creamy orzo and wilted spinach, this one-skillet wonder is quick to prepare but tastes like a restaurant-quality meal. It’s elegant enough for entertaining yet easy enough for a weeknight dinner. Whether you’re a seafood lover or just craving a fresh twist on comfort food, this recipe is sure to be a favorite at your table.
Ingredients:
- 1 cup orzo pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream (optional)
- 2 tbsp unsalted butter
- ¼ cup fresh parsley, chopped
- ½ tsp paprika
Preparation:
Step 1: Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook until al dente, usually about 8–10 minutes. Drain and set aside. You can drizzle a bit of olive oil over it to prevent sticking.
Step 2: Sauté the shrimp
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt, black pepper, and paprika. Add them to the pan and cook for about 2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Sauté the garlic and build the flavor
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it burn. Stir in the lemon zest, red pepper flakes (if using), and lemon juice. Let the mixture simmer for 1 minute to intensify the flavor.
Step 4: Wilt the spinach
Add the chopped spinach to the skillet and stir well. Let it cook down for 2–3 minutes until wilted and vibrant green.
Step 5: Combine and finish
Return the cooked orzo to the skillet, stirring to combine with the spinach and lemony garlic sauce. Stir in the Parmesan cheese and heavy cream if using. Add the cooked shrimp back into the pan, toss everything together gently, and warm through for 1–2 minutes. Garnish with chopped fresh parsley before serving.
Variation:
- Low-Carb Version: Replace orzo with cauliflower rice or zucchini noodles for a lighter, keto-friendly dish.
- Dairy-Free: Skip the Parmesan and cream. Use nutritional yeast for a cheesy flavor without the dairy.
- Add Veggies: Enhance nutrition with cherry tomatoes, mushrooms, or zucchini.
- Spice It Up: Add more red pepper flakes or a dash of cayenne for a bolder kick.
- Creamier Sauce: Use more heavy cream and Parmesan for a decadent, risotto-like texture.
COOKING Note:
- Be careful not to overcook the shrimp; they cook quickly and can become rubbery.
- Use freshly squeezed lemon juice and zest for the best flavor—bottled lemon juice can taste artificial.
- Orzo can be cooked in chicken broth for extra richness.
- You can prep all your ingredients before you start cooking to make the process smooth and quick.
Serving Suggestions:
- Serve with warm crusty bread to soak up the delicious lemony sauce.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Add a side salad with a light vinaigrette for balance.
- For a heartier dinner, serve alongside roasted asparagus or grilled zucchini.
Tips:
- You can buy pre-peeled shrimp to save time.
- Grate your own Parmesan for better flavor and meltability.
- If your orzo becomes too thick or sticky, stir in a splash of milk or broth before serving.
- This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- To reheat, add a little broth or cream and warm gently over low heat.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (per serving, approx.):
- Calories: 415 kcal
- Protein: 28g
- Sodium: 570mg
Note: Values may vary depending on the brand of ingredients used.
FAQs
Q: Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
Q: Is it okay to leave out the heavy cream?
Absolutely. The cream adds richness, but the dish is still flavorful and satisfying without it.
Q: Can I use rice instead of orzo?
You can, but orzo provides a creamy, pasta-like texture. If using rice, try Arborio for a risotto-style finish.
Q: How spicy is the dish with red pepper flakes?
Mild to medium. You can adjust the amount to your spice preference—or omit it entirely for a gentler flavor.
Q: Can I make this ahead of time?
Yes, but it’s best served immediately. If reheating, do so gently and add a bit of liquid to keep it creamy.
Conclusion
Lemon Garlic Shrimp with Spinach Orzo is the kind of dish that satisfies both the heart and the palate. It’s quick, healthy-ish, and bursting with citrusy brightness and savory flavor. Whether you’re serving it to guests or just treating yourself, it’s guaranteed to bring sunshine to your plate. The harmony of garlicky shrimp, tender orzo, and vibrant spinach makes this a standout meal you’ll want to return to again and again. So next time you’re pressed for time but craving something special, let this skillet wonder save the day. 🍋🍤
Print
Lemon Garlic Shrimp with Spinach Orzo
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
-
1 cup orzo pasta
-
1 lb shrimp, peeled and deveined
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
1 tsp lemon zest
-
2 tbsp fresh lemon juice
-
½ tsp red pepper flakes (optional)
-
½ tsp salt
-
¼ tsp black pepper
-
2 cups fresh spinach, chopped
-
¼ cup grated Parmesan cheese
-
¼ cup heavy cream (optional)
-
2 tbsp unsalted butter
-
¼ cup fresh parsley, chopped
-
½ tsp paprika
Instructions
Step 1: Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook until al dente, usually about 8–10 minutes. Drain and set aside. You can drizzle a bit of olive oil over it to prevent sticking.
Step 2: Sauté the shrimp
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt, black pepper, and paprika. Add them to the pan and cook for about 2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Sauté the garlic and build the flavor
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it burn. Stir in the lemon zest, red pepper flakes (if using), and lemon juice. Let the mixture simmer for 1 minute to intensify the flavor.
Step 4: Wilt the spinach
Add the chopped spinach to the skillet and stir well. Let it cook down for 2–3 minutes until wilted and vibrant green.
Step 5: Combine and finish
Return the cooked orzo to the skillet, stirring to combine with the spinach and lemony garlic sauce. Stir in the Parmesan cheese and heavy cream if using. Add the cooked shrimp back into the pan, toss everything together gently, and warm through for 1–2 minutes. Garnish with chopped fresh parsley before serving.
Notes
Be careful not to overcook the shrimp; they cook quickly and can become rubbery.
Use freshly squeezed lemon juice and zest for the best flavor—bottled lemon juice can taste artificial.
Orzo can be cooked in chicken broth for extra richness.
You can prep all your ingredients before you start cooking to make the process smooth and quick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 415 kcal
- Sodium: 570mg
- Protein: 28g