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- 1 cup orzo pasta - 1 pound large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 lemon - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Crushed red pepper flakes (optional) Gathering these ingredients is simple and fun. Start with orzo pasta, which cooks quickly and absorbs flavors well. Fresh shrimp adds a nice protein boost. Olive oil is key for sautéing and adds richness. Garlic brings that lovely aroma and taste. The zest and juice of a lemon give brightness to the dish. Vegetable broth adds depth. Cherry tomatoes and spinach add color and nutrients. Don’t forget salt and pepper to enhance all the flavors. Lastly, parsley is perfect for garnish, and red pepper flakes can add a touch of heat if you like. Keep everything ready, and let’s cook! {{ingredient_image_2}} To start, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp to the hot oil. Season them with salt, pepper, and optional crushed red pepper flakes for a kick. Cook the shrimp for about 2-3 minutes on each side. Look for a pink and opaque color to know they are done. Once cooked, remove the shrimp from the skillet and place them on a plate. This step is key to getting juicy shrimp. Next, keep the skillet on the heat and add 2 more tablespoons of olive oil. Then, add the minced garlic. Stir the garlic for about 30 seconds. You want it fragrant but not browned. If it burns, it will taste bitter. After the garlic is ready, stir in the orzo pasta. Make sure the orzo is well-coated in the garlicky oil. This helps the orzo soak up flavor as it cooks. Now, pour in the vegetable broth and bring it to a boil. Once boiling, lower the heat and cover the skillet. Let it simmer for 10-12 minutes. Stir occasionally. Check the orzo for doneness; it should be al dente and most of the liquid should be absorbed. When it’s ready, add the lemon zest, lemon juice, halved cherry tomatoes, and fresh spinach. Gently stir to mix everything. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften. Finally, fold back in the sautéed shrimp, mixing everything well. Adjust the seasoning with salt and pepper as needed. To adjust salt and pepper, always taste as you go. Start with a pinch of salt. Add pepper for flavor. If you want heat, use crushed red pepper flakes. Just a sprinkle will do. These small changes make a big difference in taste. When cooking shrimp, use medium heat. This helps them cook evenly. Don't overcrowd the pan; it can steam the shrimp. Cook them for about 2-3 minutes on each side. They should turn pink and opaque. Heat control is key to prevent overcooking. For garnishing, use fresh parsley. A sprinkle on top adds color. Serve the dish in shallow bowls for a nice look. Add lemon wedges on the side for freshness. This makes your meal more appealing and fun to eat. Pro Tips Perfectly Cooked Shrimp: To ensure your shrimp are perfectly cooked, remove them from the heat as soon as they turn pink and opaque. Overcooking can make them rubbery. Flavorful Orzo: Toast the orzo in the skillet with the garlic for a minute before adding the broth. This adds depth of flavor to the dish. Lemon Zest Boost: For an extra burst of lemon flavor, consider adding the zest of an additional lemon just before serving. Customize with Veggies: Feel free to add other vegetables like zucchini or bell peppers to the orzo for added nutrition and color. {{image_4}} If you want to switch things up with orzo, try using rice or quinoa. These grains cook well and absorb flavors nicely. For proteins, chicken or scallops work great too. You can also try firm tofu for a plant-based option. Just make sure to cook them until tender. To boost flavor, add fresh herbs like basil or thyme. These herbs bring a lovely aroma and taste. You can also mix in vegetables like bell peppers or zucchini. These colorful veggies add nutrition and brightness to your dish. Making this dish gluten-free is simple. Just swap orzo for gluten-free pasta or rice. If you want a vegan version, use plant-based shrimp or chickpeas. You can also replace vegetable broth with water or a vegan broth for extra flavor. To keep your Lemon Garlic Shrimp Orzo fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. The dish stays good for about three days. Always check for any off smells or changes in texture before eating. To freeze your Lemon Garlic Shrimp Orzo, first cool it completely. Then, pack it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. This meal can be frozen for up to three months. For reheating frozen meals, let it thaw overnight in the fridge. To reheat, add a splash of vegetable broth or water to a skillet. Heat it over medium-low until it’s warm. Stir often to make sure it heats evenly. Enjoy your meal with fresh flavors, just like the first time! Shrimp cook quickly. You should sauté them for about 2-3 minutes on each side. Look for shrimp that turn pink and opaque. They are done when they curl into a C shape. Yes, you can use frozen shrimp. Just be sure to thaw them first. To thaw, place them in the fridge overnight or run them under cold water for about 15 minutes. This dish pairs well with a fresh salad or garlic bread. For drinks, try a crisp white wine or sparkling water with lemon. In this post, we explored making a delicious Lemon Garlic Shrimp Orzo Skillet. From ingredient selection to step-by-step cooking tips, you learned how to create a tasty dish. We also shared helpful storage tips and answers to common questions. This recipe is flexible, allowing you to substitute ingredients and adjust flavors to suit your taste. Cooking can be simple and fun, and this dish proves it. Try this recipe today and impress yourself and others with a great meal!

Lemon Garlic Shrimp Orzo Skillet

A delicious and easy one-pan dish featuring shrimp, orzo pasta, and fresh vegetables, all infused with lemon and garlic flavors.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon zest and juice
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach leaves
  • to taste salt and pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • optional crushed red pepper flakes (for added heat)

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the shrimp. Season the shrimp with salt, pepper, and crushed red pepper flakes, if desired. Sauté the shrimp for about 2-3 minutes on each side until they are pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.
  • In the same skillet, add the remaining 2 tablespoons of olive oil along with the minced garlic. Sauté the garlic for approximately 30 seconds, stirring frequently, until it becomes fragrant but not browned.
  • Stir in the orzo pasta, ensuring it is coated well in the garlicky oil.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low to let it simmer. Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
  • Add the lemon zest, lemon juice, halved cherry tomatoes, and fresh spinach to the skillet with the orzo. Gently stir to combine all the ingredients, and continue to cook for an additional 2-3 minutes, until the spinach wilts and the tomatoes soften slightly.
  • Return the sautéed shrimp to the skillet, folding them into the orzo and vegetable mixture. Taste and adjust seasoning with more salt and pepper as needed.
  • Remove the skillet from heat. Transfer the dish to a serving plate and sprinkle with freshly chopped parsley for a burst of color and flavor.

Notes

Serve in shallow bowls with extra lemon wedges and parsley for garnish.
Keyword garlic, lemon, orzo, shrimp, skillet