Garlic Lemon Shrimp with Orzo and Spinach
This zesty and savory one-pan dish features tender shrimp sautéed in a garlic lemon butter sauce, tossed with al dente orzo, baby spinach, and bursts of juicy cherry tomatoes. It’s balanced, light, and packed with Mediterranean flavor — ready in just 30 minutes!
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp lemon zest
Salt and black pepper to taste
1/2 tsp smoked paprika (optional for depth)
For the Orzo:
1 cup dry orzo pasta
2 1/2 cups low-sodium chicken or vegetable broth
2 cups baby spinach (lightly packed)
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tbsp fresh parsley or basil, chopped
Extra lemon wedges for serving
Crumbled feta cheese (optional garnish)
Instructions:
1. Cook the Orzo:
In a large skillet or sauté pan, heat 1 tbsp olive oil over medium heat.
Add dry orzo and toast lightly for 2–3 minutes, stirring.
Pour in the broth, bring to a boil, then reduce to a simmer.
Cover and cook for about 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
2. Sauté the Shrimp:
While orzo cooks, pat shrimp dry and season with salt, pepper, and paprika (if using).
In a separate skillet (or after orzo is done, use the same pan), heat 2 tbsp olive oil over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add shrimp and cook 1.5–2 minutes per side until pink and opaque.
Squeeze in 1 tbsp lemon juice and sprinkle with zest. Toss to coat. Remove shrimp and set aside.
3. Combine Everything:
Add spinach and cherry tomatoes to the cooked orzo. Stir until spinach wilts.
Return shrimp to the pan. Toss everything together gently over low heat.
Adjust seasoning with salt, pepper, or more lemon juice if desired.
4. Serve:
Spoon into bowls, garnish with chopped parsley, and top with crumbled feta if desired.
Serve with lemon wedges for extra brightness.
Notes & Tips:
Don’t overcook shrimp — they cook fast and should just turn pink and curl.
You can use frozen shrimp, just thaw and dry them well.
Make it creamy: Add a splash of cream or a sprinkle of parmesan for a richer version.
For extra protein or fiber, add cooked chickpeas.
Swap orzo with quinoa or couscous if preferred.
❓ Frequently asked questions FAQs:
Q: Can I make this dairy-free?
A: Yes! Just skip the butter or use plant-based butter. Feta is optional.
Q: What else can I add to the dish?
A: Sliced olives, sun-dried tomatoes, or chopped artichoke hearts are great Mediterranean additions.
Q: How long does it last in the fridge?
A: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.
Q: Can I use another pasta besides orzo?
A: Yes, small pastas like ditalini or pearl couscous work well.
Nutritional Information
Calories: 395
Protein: 28g
Fat: 15g
Carbs: 34g
Fiber: 3g
Sugar: 3g
Sodium: 510mg