Shrimp Orzo in Lemon Garlic Sauce
A delightful weeknight meal featuring tender shrimp, creamy orzo, and a zesty lemon garlic sauce.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 lemon zest and juice of
- 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
Cooking Orzo
- 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.
Cooking Shrimp
- 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.
Making the Sauce
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1-2 minutes until fragrant, being careful not to let it burn.
- 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.
- Bring the mixture to a simmer and season with crushed red pepper flakes, salt, and black pepper to taste.
Combining Ingredients
- Stir in the cooked orzo and baby spinach. Allow the spinach to wilt slightly.
- Return the shrimp to the skillet and gently toss everything together until heated through.
- Sprinkle with freshly grated Parmesan cheese and chopped parsley.
- Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Notes
This dish is great on its own, but pairs well with a crisp side salad or warm garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.