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shrimp and orzo

Shrimp and Orzo

A vibrant, elegant, and incredibly easy weeknight dinner! Plump shrimp and tender orzo pasta are cooked together in a single skillet with a rich, bright lemon garlic butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined (tails on or off, based on preference)
  • 2 tablespoons extra virgin olive oil divided
  • 3 tablespoons unsalted butter divided
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 4 cloves garlic finely minced
  • 1 cup dry orzo pasta
  • 2 1/2 cups low-sodium chicken broth or vegetable broth
  • 2 cups fresh baby spinach leaves
  • 1/4 cup freshly grated parmesan cheese
  • 1 medium lemon zested and juiced
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large cast-iron skillet or deep, heavy-bottomed frying pan
  • Wooden spoon or heat-safe silicone spatula
  • Cutting board and sharp chef knife
  • Citrus juicer or squeezer

Method
 

  1. Season the Shrimp: Pat the peeled shrimp completely dry with a paper towel. In a medium bowl, toss the shrimp with the paprika, kosher salt, and cracked black pepper until evenly coated.
  2. Sear the Shrimp: Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 1 to 2 minutes per side just until they turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and transfer them to a plate. Set aside.
  3. Toast the Orzo: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Add the finely minced garlic and cook for 30 seconds until highly fragrant. Stir in the dry orzo pasta and cook for 2 minutes, stirring frequently, until the pasta is lightly toasted and smells slightly nutty.
  4. Simmer the Pasta: Pour the chicken broth into the skillet. Bring the liquid to a rapid simmer, then reduce the heat to medium-low. Let it cook uncovered for 10 to 12 minutes, stirring occasionally so the orzo does not stick to the bottom of the pan, until the pasta is tender and has absorbed almost all of the liquid.
  5. Add Greens and Cheese: Stir the fresh baby spinach into the hot orzo. Cook for 1 to 2 minutes until the spinach leaves have completely wilted. Remove the skillet entirely from the heat. Stir in the freshly grated parmesan cheese, lemon juice, and lemon zest.
  6. Combine and Serve: Return the cooked shrimp and any resting juices from the plate back into the skillet. Gently toss everything together until the shrimp are warmed through. Garnish with fresh chopped parsley and serve immediately straight from the pan.

Notes

Shrimp Sizing: Using large shrimp (usually labeled 21/25 count per pound) works best for this recipe so they do not overcook and turn rubbery while you sear them. If you use frozen shrimp, make sure they are completely thawed and patted dry before hitting the hot pan.
Broth Adjustments: Orzo can sometimes absorb liquid differently depending on the brand. If your pasta has absorbed all the broth but is still crunchy in the center, add an extra splash of warm water or broth and let it simmer for another two minutes.
Reheating Leftovers: Orzo acts like a sponge and will soak up all the remaining sauce as it sits in the refrigerator. When reheating leftovers the next day, add a tiny splash of chicken broth or water to loosen the pasta back up into a creamy consistency.