LEMON GARLIC SHRIMP WITH SPINACH ORZO
Here’s a full recipe for Lemon Garlic Shrimp with Spinach Orzo, including a Q&A section at the end to help with common questions or substitutions. This is a one-pan, 30-minute meal that’s light, flavorful, and easy to pull off any night of the week.
🍋🧄 LEMON GARLIC SHRIMP WITH SPINACH ORZO
✅ Servings:
4
⏱️ Time:
30 minutes (10 min prep, 20 min cook)
🧾 Ingredients:
For the shrimp:
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1 lb (450g) large shrimp, peeled & deveined (tails on or off)
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2 tablespoons olive oil
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3 cloves garlic, minced
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Zest of 1 lemon
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1 tablespoon lemon juice
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Salt & pepper, to taste
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1/4 teaspoon red pepper flakes (optional)
For the orzo:
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1 tablespoon olive oil or butter
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1 cup orzo pasta
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2 cups low-sodium chicken or vegetable broth (or water)
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2 cups fresh baby spinach (lightly packed)
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1/4 cup grated Parmesan cheese (optional)
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Juice of 1/2 lemon (more to taste)
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Salt & pepper, to taste
Optional Garnish:
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Extra lemon zest
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Fresh parsley, chopped
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Extra Parmesan
👩🍳 Instructions:
1. Marinate the Shrimp:
In a bowl, toss shrimp with olive oil, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes. Let sit for 10–15 minutes while you cook the orzo.
2. Cook the Orzo:
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In a large skillet, heat 1 tbsp olive oil or butter over medium heat.
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Add the orzo and toast for 2–3 minutes, stirring frequently, until slightly golden.
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Pour in broth (or water), bring to a boil, then reduce heat to a simmer.
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Cook for 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
3. Add Spinach & Lemon:
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Stir in spinach until wilted (1–2 minutes).
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Add lemon juice, Parmesan (if using), and adjust seasoning with salt and pepper.
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Set orzo aside or keep on low heat.
4. Sear the Shrimp:
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In a separate skillet (or clear the pan), heat 1 tbsp oil over medium-high heat.
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Add shrimp in a single layer. Cook 1–2 minutes per side, until pink and opaque.
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Add a splash of lemon juice at the end if desired.
5. Assemble & Serve:
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Spoon orzo onto plates or into bowls.
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Top with shrimp.
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Garnish with lemon zest, parsley, or extra cheese.
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Serve immediately.
❓ Q&A: Lemon Garlic Shrimp with Spinach Orzo
Q: Can I use frozen shrimp?
A: Yes. Thaw them in the fridge overnight or place them in cold water for 15–20 minutes before cooking.
Q: What can I substitute for orzo?
A: Try small pasta like couscous, ditalini, or even rice. Adjust liquid and cooking time as needed.
Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out excess moisture before adding. Use about 1/2 to 3/4 cup frozen.
Q: Can I make this dairy-free?
A: Skip the Parmesan or use a dairy-free alternative. It’s still flavorful with lemon and garlic alone.
Q: How can I make it creamier?
A: Stir in a splash of cream, a spoonful of cream cheese, or a bit more Parmesan at the end.
Q: Is this recipe gluten-free?
A: Not as written (orzo is a wheat pasta). Use gluten-free orzo or replace with rice/quinoa.
Q: Can I add more veggies?
A: Absolutely! Try cherry tomatoes, peas, zucchini, or mushrooms sautéed with the orzo.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
