Bright lemon and garlic lift the sweet, buttery shrimp in this dish.
The orzo is tender and silky, soaking up a light herb-infused sauce.
Baby spinach wilts into the pasta, adding a fresh, slightly earthy bite.
Serve hot for a quick weeknight dinner or a relaxed weekend meal with crusty bread.
Ingredients
- Large shrimp, peeled and deveined (1 lb / 450 g)
- Orzo pasta (1 cup / 200 g)
- Unsalted butter (3 tbsp)
- Olive oil (1 tbsp)
- Garlic, minced (3 cloves)
- Shallot, finely chopped (1 small)
- Dry white wine (1/4 cup) optional
- Low-sodium chicken broth (2 1/2 cups)
- Fresh lemon juice (2 tbsp) and lemon zest (1 tsp)
- Fresh parsley, chopped (2 tbsp)
- Baby spinach (4 cups / about 120 g)
- Grated Parmesan (1/3 cup) optional
- Red pepper flakes (1/4 tsp) optional
- Salt and black pepper to taste
Instructions
- Pat shrimp dry and season lightly with salt and pepper. Set aside.
- Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat. When hot, add shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 2 tbsp butter. Add shallot and cook 1–2 minutes until softened, then stir in the minced garlic and red pepper flakes; cook 30 seconds until fragrant.
- Add the dry orzo to the pan and toast, stirring, about 1 minute to coat in butter and lightly color the grains.
- Pour in the white wine (if using) and let it reduce for 1 minute, scraping up any browned bits from the pan.
- Stir in the chicken broth, bring to a gentle boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally, until orzo is al dente and most liquid is absorbed, about 8–10 minutes.
- Stir in the lemon zest, lemon juice, and chopped parsley. Taste and season with additional salt and pepper if needed.
- Add the spinach and cooked shrimp back to the pan, folding gently until the spinach wilts and the shrimp are heated through, about 1–2 minutes.
- Remove from heat and stir in the grated Parmesan, if using, for a silky finish. Adjust seasoning with more lemon or salt as desired.
- Spoon into bowls and garnish with extra parsley and a light drizzle of olive oil or an extra knob of butter for richness. Serve immediately with crusty bread or a simple green salad.
Tips or Variations
- Substitute scallops or firm white fish for shrimp; adjust searing time so seafood stays tender.
- For a richer dish, use half-and-half (1/4 cup) stirred in at the end instead of Parmesan.
