Go Back

Lemon Garlic Shrimp with Spinach Orzo

This quick and flavorful dish combines sautéed shrimp and orzo pasta with fresh spinach and a tangy lemon-garlic sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined (medium or large) Use frozen shrimp if preferred; thaw under cold running water first.
  • 1 cup orzo pasta For a gluten-free option, swap orzo for gluten-free pasta or quinoa.
  • 2 cups fresh spinach Baby spinach works best.
  • 3 cloves garlic, minced
  • 1 lemon juiced and zested
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Parmesan cheese for serving (optional) For a cheesier finish, stir in 2–3 tablespoons of cream cheese or ricotta at the end.

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and just turning golden; don’t let it burn.
  2. Add the shrimp in a single layer. Cook 1–2 minutes per side until the shrimp turn pink and opaque. Season with salt, pepper, and squeeze in half the lemon juice while the shrimp finish. Transfer shrimp to a plate and set aside.
  3. Meanwhile, bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and reserve a splash of pasta water.
  4. Return the skillet to medium heat. Add the cooked orzo and the fresh spinach. Toss or stir until the spinach wilts and the orzo is warmed through; add a tablespoon of reserved pasta water if the pan looks dry.
  5. Return the shrimp to the skillet, toss gently to combine, then finish with the remaining lemon juice and lemon zest. Taste and adjust salt and pepper.
  6. Serve warm with freshly grated Parmesan if desired.

Notes

For a heartier meal, serve alongside crusty bread or add roasted potatoes. Refrigerate leftovers within two hours in an airtight container; keep for up to 3 days. For freezing, place cooled meal in a freezer-safe container; freeze up to 2 months.