Description
This shrimp orzo dish combines the sweetness of succulent shrimp with a bright, tangy lemon garlic sauce, enhanced by fresh spinach and a sprinkle of Parmesan. It’s quick, easy, and bursting with flavor!
Ingredients
- 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 white wine (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
1. Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
2. 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 pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1-2 minutes until fragrant, ensuring it doesn’t burn.
4. Add the lemon zest, lemon juice, chicken broth, and white wine (if using) to the skillet. Stir well and scrape up any browned bits from the bottom of the pan.
5. Bring the mixture to a simmer and season with crushed red pepper flakes, salt, and black pepper to taste.
6. Stir in the cooked orzo and baby spinach. Allow the spinach to wilt slightly.
7. Return the shrimp to the skillet and gently toss everything together until heated through.
8. Sprinkle with freshly grated Parmesan cheese and chopped parsley.
9. Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Notes
Sub whole wheat orzo for a healthier option.
Use vegetable broth for a pescatarian option over chicken broth.
Adjust the amount of crushed red pepper flakes to control the spice level.
Adding white wine imparts a richer flavor, but you can substitute with more chicken broth if preferred.
For a more robust taste, let the lemon garlic sauce simmer longer to enhance the flavors.
Pair this dish with a crisp white wine to complement the lemony, garlicky notes.