Name: Lemon Garlic Shrimp with Spinach Orzo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 pound large shrimp, peeled and deveined; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon sweet paprika; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, finely minced; 1 teaspoon fresh lemon zest; 2 tablespoons fresh lemon juice; ½ teaspoon red pepper flakes (optional); 2 tablespoons unsalted butter; ¼ cup heavy cream (optional); 2 cups fresh baby spinach, roughly chopped; ¼ cup freshly grated Parmesan cheese; ¼ cup fresh flat-leaf parsley, chopped

Introduction

This Lemon Garlic Shrimp with Spinach Orzo is a bright and flavorful dish perfect for a quick weeknight dinner. Tender shrimp, zesty lemon, and fresh spinach combine with creamy orzo for a satisfying and elegant meal.

The dish shows six cooked shrimp with light golden brown char marks and sprinkled herbs, arranged on top of a bed of yellow orzo pasta mixed with wilted green spinach leaves. The shrimp have a slightly glossy texture, and the orzo is mixed evenly with bits of green herbs. In the background, two yellow lemon halves sit on the side of the white plate. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup orzo pasta
1 pound large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely minced
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
½ teaspoon red pepper flakes (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups fresh baby spinach, roughly chopped
¼ cup freshly grated Parmesan cheese
¼ cup heavy cream (optional)
2 tablespoons unsalted butter
¼ cup fresh flat-leaf parsley, chopped
½ teaspoon sweet paprika

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually 8-10 minutes. Drain and set aside.
Step 2: While the pasta cooks, pat the shrimp completely dry with paper towels. Season with salt, pepper, and paprika to ensure a good sear.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and curled. Avoid moving them too much to develop a golden color.
Step 4: Remove shrimp to a plate. Reduce heat to medium, add butter to the skillet, then sauté minced garlic and red pepper flakes if using for about 30 seconds until fragrant but not browned.
Step 5: Add the cooked orzo to the skillet along with lemon zest, lemon juice, and heavy cream if desired. Toss together for about 1 minute to coat the pasta evenly.
Step 6: Stir in chopped spinach gradually, cooking until just wilted, about 30 seconds.
Step 7: Return the shrimp to the skillet. Gently fold in Parmesan cheese and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Step 8: Serve immediately while hot, with extra Parmesan and lemon wedges on the side if desired.

Tips & Variations

For extra creaminess, add the heavy cream, but it can be omitted for a lighter dish.
Use frozen shrimp if fresh are not available—just thaw and pat dry before cooking.
Add a splash of white wine when sautéing the garlic for added depth of flavor.
Swap baby spinach for kale or arugula for a different green and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. Avoid microwaving for best texture.

How to Serve

A close-up of a dish in a white plate shows a mix of cooked shrimp, rice, and spinach. The first layer consists of small, light yellow rice grains mixed with dark green, wilted spinach leaves. On top, several medium-sized shrimp sit, each cooked to a light pink color with visible seasoning of herbs and red pepper flakes. The shrimp have a glossy texture, showing they are well cooked and seasoned. In the background, lemon slices are partially visible, adding a touch of bright yellow to the composition. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or acini di pepe work well as alternatives to orzo in this recipe.

How do I know when the shrimp are cooked properly?

Shrimp turn pink and opaque when cooked through, usually after 1-2 minutes per side. Avoid overcooking to keep them tender and juicy.

Lemon Garlic Shrimp with Spinach Orzo Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

Lemon Garlic Shrimp with Spinach Orzo is a vibrant and flavorful dish combining tender, seared shrimp with al dente orzo pasta, fresh baby spinach, and a zesty lemon garlic sauce. This easy skillet recipe is perfect for a quick weeknight dinner, offering a balance of protein, greens, and comforting pasta with a touch of creamy Parmesan and butter.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Ingredients

Scale

Orzo and Pasta Ingredients

1 cup orzo pasta

Shrimp and Seasonings

1 pound large shrimp, peeled and deveined
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon sweet paprika

Sauce and Flavorings

2 tablespoons extra-virgin olive oil
3 garlic cloves, finely minced
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
½ teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
¼ cup heavy cream (optional)

Vegetables and Garnishes

2 cups fresh baby spinach, roughly chopped
¼ cup freshly grated Parmesan cheese
¼ cup fresh flat-leaf parsley, chopped

Instructions

Cook the Orzo: Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually 8-10 minutes. Drain and set aside.
Prepare the Shrimp: While the pasta cooks, pat the shrimp completely dry with paper towels. Season them evenly with kosher salt, black pepper, and sweet paprika to ensure they develop a nice sear instead of steaming.
Sear the Shrimp: Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook without moving for 1-2 minutes per side, until they turn pink and curl up with a golden color. Remove shrimp from skillet and set aside on a plate.
Sauté Garlic and Red Pepper Flakes: Reduce heat to medium. Add unsalted butter to the same skillet. Add finely minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant but not browned.
Add Orzo and Flavorings: Add the cooked orzo to the skillet along with fresh lemon zest, lemon juice, and heavy cream if using. Toss everything together for about 1 minute to thoroughly coat the pasta with the sauce.
Wilt the Spinach: Gradually add the chopped baby spinach to the skillet and stir until just wilted, about 30 seconds, to avoid crowding the pan.
Combine Shrimp and Finish: Return the cooked shrimp to the skillet. Gently fold in freshly grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Serve immediately while hot, garnished with extra Parmesan cheese and lemon wedges on the side for added brightness.

Notes

Patting shrimp dry and seasoning well before cooking ensures a good sear and prevents steaming.
Red pepper flakes are optional and can be adjusted or omitted based on heat preference.
Heavy cream is optional; it adds richness but can be left out for a lighter dish.
Fresh lemon zest and juice brighten the dish, so be sure to use fresh lemons for best flavor.
Serve with extra Parmesan and lemon wedges for customization at the table.

Keywords: lemon garlic shrimp, shrimp orzo, spinach orzo, quick shrimp recipe, stovetop shrimp, easy dinner recipe, Mediterranean shrimp pasta