Description
- A quick, one-pan shrimp orzo recipe featuring lemon, garlic, and pantry staples. Ready in under 30 minutes, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 small onion (diced)
- 2 cups chicken or seafood broth
- 1 lemon (juice and zest)
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and onion; cook for 2-3 minutes until soft.
- Stir in orzo and toast for 2 minutes.
- Pour in broth, bring to a simmer, and cook for 8-10 minutes.
- Add shrimp and cherry tomatoes; cook for 3-4 minutes until shrimp turn pink.
- Stir in spinach and lemon juice; cook for 1 minute until wilted.
- Season with salt, pepper, and lemon zest.
- Serve warm, garnished with parsley.
Notes
- Substitute spinach with kale or arugula.
- Use Parmesan or feta for a cheesy finish.
- For extra spice, add red pepper flakes during sautéing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 160mg