Name: Lemon Garlic Shrimp with Spinach Orzo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 pound large shrimp, peeled and deveined; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, finely minced; 1 teaspoon fresh lemon zest; 2 tablespoons fresh lemon juice; ½ teaspoon red pepper flakes (optional); ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon sweet paprika; 2 cups fresh baby spinach, roughly chopped; ¼ cup fresh flat-leaf parsley, chopped; ¼ cup freshly grated Parmesan cheese; ¼ cup heavy cream (optional); 2 tablespoons unsalted butter

Introduction

Lemon Garlic Shrimp with Spinach Orzo is a bright and flavorful dish perfect for a quick weeknight dinner. Tender shrimp are seared to perfection and tossed with orzo pasta, fresh spinach, and a zesty lemon garlic sauce. This meal is both comforting and elegant, making it a great choice for any occasion.

The image shows a close-up of a dish with several cooked shrimp placed on top of a bed of yellow orzo pasta mixed with wilted green spinach. The shrimp have a light char and are sprinkled with small green herbs and black pepper, giving them a slightly textured appearance. The pasta looks glossy and moist, with the spinach adding fresh green color throughout. The entire dish is presented on a white plate, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup orzo pasta

1 pound large shrimp, peeled and deveined

2 tablespoons extra-virgin olive oil

3 garlic cloves, finely minced

1 teaspoon fresh lemon zest

2 tablespoons fresh lemon juice

½ teaspoon red pepper flakes (optional)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 cups fresh baby spinach, roughly chopped

¼ cup freshly grated Parmesan cheese

¼ cup heavy cream (optional)

2 tablespoons unsalted butter

¼ cup fresh flat-leaf parsley, chopped

½ teaspoon sweet paprika

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually 8-10 minutes. Drain and set aside.

Step 2: Pat the shrimp completely dry with paper towels. Season them with salt, pepper, and paprika to ensure they sear well instead of steaming.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook without moving for 1-2 minutes per side until pink and curled with a golden sear. Remove shrimp to a plate.

Step 4: Reduce heat to medium and add butter to the skillet. Stir in minced garlic and red pepper flakes if using, cooking for about 30 seconds until fragrant but not browned.

Step 5: Add the cooked orzo to the skillet along with lemon zest, lemon juice, and heavy cream if desired. Toss everything together for about 1 minute to coat the pasta evenly.

Step 6: Gradually add the chopped spinach and stir until just wilted, about 30 seconds, to prevent overcrowding the pan.

Step 7: Return the shrimp to the skillet and gently fold in the Parmesan cheese and fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Step 8: Serve immediately while hot, garnished with extra Parmesan cheese and lemon wedges if desired.

Tips & Variations

For a creamier texture, add the heavy cream, or omit it for a lighter version of the dish.

Use fresh lemon zest and juice for the best bright, citrus flavor.

If you prefer less spice, omit the red pepper flakes or reduce the amount.

Swap baby spinach for kale or arugula for a different leafy green taste and texture.

To add more depth, try tossing in sun-dried tomatoes or toasted pine nuts before serving.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw and pat them dry thoroughly before cooking to avoid excess moisture and ensure a good sear.

Is orzo pasta necessary, or can I substitute another type of pasta?

Orzo is preferred for its small size and texture, but you can substitute other small pasta shapes like couscous, quinoa, or even small shells if you don’t have orzo on hand.