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Delicious Lemon Garlic Shrimp served with spinach orzo on a white plate.

Lemon Garlic Shrimp with Spinach Orzo

This vibrant dish combines succulent shrimp with fresh spinach and orzo pasta, all tossed in a bright lemon-garlic sauce, making it a quick and delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined Fresh shrimp is ideal, but frozen shrimp can be used if thawed completely.
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large lemon, zest and juice
  • to taste salt and pepper
For the Orzo
  • 1 cup orzo pasta This tiny pasta shape cooks quickly and absorbs flavors beautifully.
  • 2 cups vegetable or chicken broth
  • 2 cups fresh spinach Fresh spinach is recommended for the best texture and taste.
  • ½ teaspoon red pepper flakes (optional)
For Garnish
  • to taste fresh parsley, chopped
  • to taste lemon wedges

Method
 

Preparation
  1. In a medium pot, bring 2 cups of broth to a boil. Add the orzo pasta and cook for about 8-10 minutes, or until al dente. Drain any excess liquid and set aside.
  2. While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Cooking
  1. Increase the heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
  2. Add the lemon zest and juice to the skillet, stirring well to combine. Remove from heat.
  3. Add the cooked orzo and fresh spinach to the skillet, stirring until the spinach wilts and is evenly combined with the shrimp and orzo.
  4. Drizzle with the remaining tablespoon of olive oil, and adjust seasoning as desired. Serve immediately, garnished with fresh parsley and a side of lemon wedges.

Notes

Avoid overcooking shrimp to prevent rubbery texture. Experiment with herbs such as basil or dill for added flavor. To store leftovers, keep them in an airtight container in the fridge for up to 2 days and reheat on the stovetop.