Description
A Mediterranean-inspired, one-pot meal with tender shrimp, zesty lemon, and al dente orzo pasta in a garlicky, herb-infused broth. This streamlined dish balances briny seafood, citrus brightness, and heartiness—perfect for quick weeknights or lazy weekends without sacrificing flavor or quality.
Ingredients
1 pound large shrimp, peeled and deveined
1 cup orzo pasta
3 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes (halved)
1/2 cup frozen spinach, thawed and drained
1/4 cup fresh parsley, chopped
Zest and juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup low-sodium vegetable broth (for halal option)
1/4 cup heavy cream (optional for richer broth)
1/4 cup grated Parmesan cheese (optional)
Instructions
Heat olive oil in a large pot over medium-high heat until shimmering
Add garlic and sauté 2 minutes until fragrant
Add shrimp and cook 3-4 minutes per side until pink and opaque
Stir in orzo and cherry tomatoes; cook 2 minutes to toast
Pour in vegetable broth and lemon juice, stirring to deglaze the pot
Bring to a simmer and cook 8-10 minutes until orzo is al dente and liquid absorbed
Fold in spinach and lemon zest; cook 2 minutes until wilted
Season with salt, pepper, and parsley
Finish with Parmesan if desired, or serve with coconut milk instead of cream for a vegetarian option
Notes
Halal adaptation tips: Use vegetable broth instead of chicken. Avoid Parmesan by using nutritional yeast (vegan option). For richer flavor, substitute coconut milk for heavy cream. Shrimp may be replaced with halal-certified tilapia for a lighter taste. Store leftovers in airtight containers up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg