Description
A quick, zesty weeknight dish with tender shrimp, creamy orzo, and bright lemon-garlic flavor. This one-pan meal is ideal for families and busy schedules, combining protein-rich shrimp, fresh herbs, and spinach for a nutritious, comforting bite.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 small onion (finely chopped)
3 cloves garlic (minced)
1 cup uncooked orzo
2½ cups chicken or vegetable broth (low-sodium)
1 pound large shrimp (peeled and deveined)
1 teaspoon Italian seasoning
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
Zest of 1 lemon
Juice of 1 lemon (about 3 tablespoons)
½ cup Parmesan cheese (grated)
2 cups baby spinach
2 tablespoons fresh parsley (chopped)
Instructions
Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic; sauté until fragrant (2-3 minutes). Stir in orzo and cook for 1 minute. Pour in broth and season with Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer 10 minutes until orzo is tender. Add shrimp and cook 3-4 minutes until pink. Stir in lemon zest, juice, and half the Parmesan. Toss in spinach and parsley until wilted. Finish with remaining Parmesan.
Notes
Use vegetable broth for a vegan-friendly preparation. Substitute spinach with kale or peas. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid drying out the orzo.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg