Lemon Shrimp Orzo

Course: Main Course

Cuisine: Greek

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 235kcal

Author: Platings and Pairings

This Lemon Shrimp Orzo cooks juicy shrimp and tender orzo in a citrusy, herbaceous sauce to give you an easy shrimp recipe to make on repeat all spring and summer long! Easy to make in one skillet in 30 minutes.

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Equipment

Ingredients

1 pound shrimp uncooked, peeled and deveined
1 teaspoon Italian seasoning
2 Tablespoons olive oil divided
2 Tablespoons butter
1 shallot minced
3 cloves garlic minced
1 cup orzo pasta uncooked
¼ cup white wine
2 cups chicken broth low sodium
Pinch saffron optional
2 cups baby spinach leaves
2 Tablespoons fresh lemon juice plus 1 teaspoon lemon zest
2/3 cup feta cubed
2 Tablespoons fresh parsley minced
Salt and pepper to taste

Instructions

Place shrimp in a large bowl. Add 1 TBSP olive oil, 1 teaspoon Italian seasoning and a pinch of salt and pepper; toss well to coat.
Heat the remaining 1 TBSP olive oil in a large high-sided skillet over medium-high. Add shrimp; cook 3 to 5 minutes, turning to sear both sides, until cooked through. Transfer to a plate and cover to keep warm.
To the now empty skillet, add the butter. Once melted, add the shallots, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds.
Add the orzo and cook for another 2 minutes.
Add the wine and cook (scraping any browned bits from the bottom of the skillet) until absorbed, 1-2 minutes.
Add the broth and saffron (if using) bring to a simmer. Cook, stirring occasionally, until orzo is just shy of al dente, about 8 minutes. Add the spinach and stir gently until wilted.
Return the shrimp to the skillet along with the feta, lemon juice and zest, and parsley. Toss gently to combine. Season with salt and pepper, to taste.
Enjoy!

Notes

Tips and tricks

Shrimp cooks quickly, so keep an eye on it. Perfectly cooked shrimp will turn opaque with a slight pink hue and curl into a loose “C” shape. If they curl too tightly into an “O,” they’re overcooked and may taste rubbery.
Toasting the orzo in the pan enhances its flavor and prevents it from becoming mushy. It’s an added step but so worth it!
If the orzo absorbs the liquid too quickly and looks dry in the pan, stir in a small splash of extra broth to loosen it up.

Variations

Wine substitution - If you’d rather skip the wine, replace it with extra broth and a splash of lemon juice. This way, you don’t miss out on its bright, tangy flavor.
Vegetable add-ins - Sauté chopped asparagus or zucchini with the aromatics or stir in green peas or chopped artichoke hearts when you add the spinach.
Shrimp substitute - If shrimp isn’t your thing, lemon orzo also tastes great with seared chicken, scallops, or salmon. Or, try chickpeas or white beans for a vegetarian version.
If you like a little heat - Add a pinch of red pepper flakes, cayenne pepper, or harissa paste while cooking the aromatics.

Nutrition