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Lemon Shrimp and Orzo Skillet Recipe

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4.1 from 87 reviews

This Lemon Shrimp and Orzo Skillet is a bright and flavorful one-pan meal that combines succulent jumbo shrimp marinated in lemon and garlic with toasty orzo pasta cooked in savory chicken stock. Enhanced with fresh spinach and a generous amount of parmesan cheese, this dish is perfect for a quick, nutritious, and satisfying dinner ready in just 30 minutes.

Ingredients

Shrimp Marinade

  • 16 oz raw jumbo shrimp (peeled and deveined, tails on)
  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest (from 1 large lemon)
  • ½ tsp crushed red pepper flakes
  • 1 clove garlic (minced, divided)
  • Kosher salt and pepper (to taste)

Orzo and Sauce

  • 1 tbsp salted butter
  • 2 large shallots (finely chopped)
  • 1 cup uncooked orzo pasta
  • 1¾ cups chicken stock
  • 2 cloves garlic (minced, divided)
  • 1 cup fresh baby spinach
  • 1 oz freshly grated parmesan cheese
  • Additional kosher salt and pepper (to taste)

Optional Garnishes

  • Chopped fresh parsley
  • Sliced lemon wedges
  • Additional freshly grated parmesan cheese

Instructions

  1. Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, lemon zest and juice, crushed red pepper flakes, one clove of minced garlic, and a generous pinch of kosher salt and pepper. Stir well to combine, then set aside to marinate for 10 minutes.
  2. Sauté Shallots: Heat butter in a large skillet over medium heat until melted. Add finely chopped shallots and sauté until translucent, about 1½ to 2 minutes.
  3. Toast the Orzo: Add uncooked orzo pasta to the skillet and stir constantly for about 3 minutes until the orzo turns golden and toasty. Add the remaining two cloves of minced garlic, stir, and cook for an additional 30 seconds.
  4. Cook Orzo in Stock: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low, cover with a lid, and simmer for 10-12 minutes until the stock is absorbed and the orzo is tender and fluffy.
  5. Add Shrimp and Spinach: Add the marinated shrimp along with all the marinade, fresh baby spinach, and half of the grated parmesan cheese to the skillet. Stir well, cover, and continue to simmer for 4-6 minutes until the shrimp turns pink and is cooked through.
  6. Finish and Serve: Top the dish with the remaining parmesan cheese and optional chopped parsley. Serve immediately with additional parmesan and lemon wedges on the side for squeezing over the dish.

Notes

  • Leaving tails on shrimp adds extra flavor and makes them easier to handle while eating.
  • Use fresh lemon zest and juice for the brightest citrus flavor.
  • If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
  • For a vegetarian version, substitute shrimp with sautéed mushrooms or chickpeas and use vegetable stock instead of chicken stock.
  • Be careful not to overcook the shrimp to maintain their tender texture.

Find it online: https://recipethrive.com/lemon-shrimp-and-orzo-skillet-recipe/