Lemon Garlic Shrimp Orzo

Ingredients

For the Shrimp

• 1 1/4 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Orzo

• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 1/2 cups dry orzo
• 3 cups low-sodium chicken or vegetable broth
• 2 cups baby spinach
• 1 1/2 cups halved cherry tomatoes
• zest and juice of 1 lemon
• 1/2 cup crumbled feta
• 1/4 cup chopped parsley

Substitutions

• Scallops can replace shrimp and should reach 145°F.
• Goat cheese can replace feta for a creamier result.
• Arugula can replace spinach and should be added off heat.

Instructions

Step 2: Sear the Shrimp

Heat oil over medium-high and cook shrimp 1 to 2 minutes per side until almost opaque. Transfer to a plate.

Step 3: Toast the Orzo

Melt butter, add garlic for 30 seconds, then stir in orzo and toast 2 minutes.

Step 4: Simmer

Add broth, bring to a simmer, and cook 9 to 11 minutes, stirring often, until orzo is al dente and saucy.

Step 7: Season and Plate

Stir in lemon zest and juice, top with feta and parsley, and serve with lemon wedges.

Finish the Orzo Before Returning the Shrimp

The shrimp are intentionally removed after the first sear. Let the orzo simmer until it is almost tender and saucy, then return the shrimp only for the last minute or two. That gives the pasta enough time to absorb broth without overcooking the seafood.

How to Store Leftovers

Cool Lemon Garlic Shrimp Orzo promptly and refrigerate it in a covered container within 2 hours; use within 3 days. Keep any fresh parsley, lemon wedges, or other finishing garnishes separate until serving.

How to Reheat

Reheat gently with a splash of broth until shrimp and orzo reach 165°F. Add fresh lemon, feta, and parsley after heating to prevent dry shrimp and split sauce.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.