Description
This One Pan Shrimp Orzo with Lemon recipe is a quick, flavorful meal perfect for busy weeknights. Juicy shrimp, lightly toasted orzo, fresh cherry tomatoes, and vibrant baby spinach come together in a single skillet, all brightened with a zesty lemon finish. Ready in just 25 minutes, it’s a delicious and healthy dish that’s both easy to prepare and satisfying.
Ingredients
Scale
Seafood
- 1 lb (450g) shrimp, peeled and deveined
Pasta
- 1 cup orzo pasta
Vegetables & Herbs
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- Fresh parsley, chopped (optional, for garnish)
Liquids & Seasonings
- 2 tablespoons olive oil
- 1 cup low-sodium chicken or vegetable broth
- 1 lemon, zested and juiced
- Salt and pepper, to taste
Instructions
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn the garlic to avoid bitterness.
- Cook the Shrimp: Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes until the shrimp are pink and opaque. Remove from skillet and set aside to avoid overcooking.
- Prepare the Orzo: In the same skillet, add the orzo and stir for about one minute to lightly toast it. Pour in the broth and bring to a simmer, ensuring the orzo is fully submerged for even cooking.
- Add the Vegetables: Once the broth is simmering, add the halved cherry tomatoes. Let cook for about 5 minutes until they soften and release their sweetness. Stir in the baby spinach until it wilts.
- Finish with Lemon and Shrimp: Return the cooked shrimp to the skillet along with the lemon zest and juice. Stir gently to combine and let simmer for another minute to warm through and meld flavors.
- Garnish and Serve: Remove from heat, sprinkle with chopped fresh parsley if desired, and serve immediately. Enjoy your flavorful and vibrant one pan shrimp orzo!
Notes
- Use large or extra-large shrimp for the best texture and juiciness.
- To keep the dish gluten-free, substitute orzo with gluten-free pasta or quinoa.
- Adjust the amount of lemon juice according to your taste preference for acidity.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Make sure not to overcook shrimp to maintain tenderness and prevent rubbery texture.
