Lemon Shrimp and Orzo Skillet

close up of a skillet of shrimp with spinach and orzo pasta

An easy orzo skillet recipe made with jumbo shrimp, fresh lemon juice and zest, garlic, shallots, baby spinach, and parmesan cheese. Ready in about 30 minutes.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 397kcal

Author Amee

Equipment

12" skillet

Ingredients

16 oz raw jumbo shrimp (or large) peeled and deveined (I leave the tails on *see notes), thawed and patted dry.
2 tbsp olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest *I zest 1 large lemon (you'll have extra juice leftover)
½ tsp crushed red pepper flakes
kosher salt and pepper to taste
3 cloves garlic minced and divided
1 tbsp salted butter
2 large shallots finely chopped
1 cup uncooked orzo pasta
1 ¾ cups chicken stock
1 cup fresh baby spinach
1 oz freshly grated parmesan cheese
kosher salt and pepper to taste
*Optional garnishes: chopped fresh parsley, sliced lemon wedges, and freshly grated parmesan

Instructions

Toss the shrimp with the olive oil, lemon zest and juice, crushed red pepper flakes, ⅓ of the minced garlic (1 clove), and a generous pinch of salt and pepper in a bowl. Stir well to combine and set aside to marinate for 10 minutes.
In a large skillet, heat the butter over medium heat. When melted, add the shallots and sauté until translucent, about 1 ½- 2 minutes.
Add the orzo to the skillet and stir constantly until golden and toasty, about 3 minutes. Add the remaining ⅔ (2 cloves) minced garlic, continue stirring, and cook for about 30 seconds more.
Add the chicken stock and bring to a boil. Reduce to a simmer on low heat, and cover with a lid. Cook for 10-12 minutes until the stock is absorbed and the orzo is fluffy.
Add the shrimp (with all the marinade), spinach, and ½ the cheese. Stir well, cover, and simmer until the shrimp are pink and cooked through, about 4-6 minutes.
Top with the remaining cheese and optional parsley before serving. Serve with more fresh parmesan and lemon wedges to squeeze on top.

Notes

*I like to keep the tails on the shrimp when cooking for a couple of reasons: it helps to prevent overcooking so the shrimp remain tender and juicy, and there is also great umami flavor in the shell/tail that enhances the flavor of the dish. You can always cut them off right before serving, or remove them beforehand if you prefer.

Nutrition