Description
A warm and comforting dish featuring tender shrimp and creamy orzo seasoned with lemon, garlic, and a hint of spice.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- Zest and juice of 2 lemons
- 1 cup chicken broth
- 1/4 cup vegetable broth (optional)
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 2 cups baby spinach
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil, then add the orzo and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side, until they are pink and cooked through. Remove the shrimp and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the lemon zest, lemon juice, chicken broth, and vegetable broth (if using) to the skillet. Stir well and scrape up any delicious browned bits from the bottom of the pan.
- Bring the mixture to a gentle simmer and season with crushed red pepper flakes, salt, and black pepper to taste.
- Stir in the cooked orzo and baby spinach. Allow the spinach to wilt slightly, mingling with the other ingredients.
- Return the shrimp to the skillet and gently toss everything together until heated through.
- Sprinkle with freshly grated Parmesan cheese and chopped parsley, giving your dish that final touch of flavor.
- Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Notes
Make-ahead advice: Prepare the orzo and shrimp in advance, then simply reheat and combine when you’re ready to serve. For a vegetarian version, substitute shrimp with chicken or firm tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg