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- 1 cup orzo pasta - 1 pound large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 cup low-sodium chicken broth - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The star of this dish is the shrimp. Choose large shrimp for a nice bite. They cook fast and soak up all the lemon and garlic flavors. The orzo pasta gives a nice texture. It cooks in the same pan, making cleanup easy. Fresh garlic adds a strong taste. It makes the kitchen smell great! Lemon juice and zest bring brightness. They cut through the richness of the shrimp. Cherry tomatoes add sweetness and color. Finally, baby spinach adds a pop of green and nutrients. For the best taste, pick fresh shrimp. Look for shrimp that smell like the ocean, not fishy. Check your garlic; it should be firm and free of sprouts. Use fresh lemon for the best zest and juice. Choose vibrant cherry tomatoes that feel firm. If you can, buy baby spinach that is crisp, not wilted. Fresh herbs enhance flavor, so grab parsley that smells bright and fresh. Store your ingredients properly to keep them fresh longer. {{ingredient_image_1}} This dish is simple and quick to make. You will need to gather all your ingredients first. The key steps include cooking the orzo, sautéing the shrimp, and mixing everything together. Let’s break it down. 1. Heat the Olive Oil: In a large skillet, add 2 tablespoons of olive oil. Set the heat to medium. 2. Sauté the Garlic: Add 4 cloves of minced garlic. Cook for about 30 seconds until it smells great. 3. Toast the Orzo: Stir in 1 cup of orzo pasta. Toast it for 2-3 minutes. Keep stirring until it is lightly golden. 4. Add Broth and Lemon: Pour in 1 cup of low-sodium chicken broth. Add the juice and zest of 1 lemon. Bring this mix to a boil. 5. Simmer the Orzo: Lower the heat, cover the skillet, and let it simmer for about 10 minutes. Stir it now and then. The orzo should be tender when done. 6. Prep the Shrimp: While the orzo cooks, season 1 pound of shrimp with salt and pepper. Add red pepper flakes if you like heat. 7. Cook the Shrimp: In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side. They should turn pink and opaque. 8. Mix in Veggies: Once the orzo is cooked, stir in 1 cup of halved cherry tomatoes and 1 cup of baby spinach. Cook for 2-3 minutes until the spinach wilts. 9. Combine Everything: Gently fold the cooked shrimp into the orzo mix. Adjust the seasoning if needed. 10. Garnish and Serve: Remove from heat. Top with fresh parsley and serve while warm. - Use fresh garlic for the best flavor. - Toasting the orzo adds a nice nutty taste. - Stir the orzo often to avoid sticking. - Don't overcook the shrimp; they cook fast. - Adjust the heat to your taste by adding more or fewer red pepper flakes. To boost the flavor of your One-Pan Lemon Garlic Shrimp Orzo, I have a few tips. First, use fresh garlic. Fresh garlic adds a strong and tasty kick. Mince it finely for the best results. Next, don’t skip on the lemon zest. It brightens the dish and enhances the taste. If you love heat, add more red pepper flakes. This will make your dish lively and exciting. Make sure to cook the orzo until it is just tender. Overcooking can make it mushy. Stir it often while it cooks. This helps it absorb all the flavors. You can also add a splash of white wine before the broth. This gives a nice depth and richness to your dish. You only need a few tools for this recipe. A large skillet is a must. It allows you to cook everything in one pan. A wooden spoon or spatula will help you stir the orzo and shrimp. A sharp knife is great for chopping garlic and tomatoes. Lastly, a measuring cup is handy for the broth and orzo. Using the right tools makes cooking easier and more fun. Avoid cooking the shrimp for too long. They cook fast and can become chewy. Aim for just 2-3 minutes on each side. Also, don’t forget to season your shrimp before cooking. A little salt and pepper go a long way. Another mistake is not stirring the orzo enough. This can lead to uneven cooking and sticking. Lastly, be careful not to rush the simmering time. Let the orzo absorb the flavors fully for a delicious meal. Pro Tips Use Fresh Shrimp: Fresh shrimp will enhance the flavor and texture of your dish. If possible, buy shrimp from a local fish market. Toast the Orzo: Toasting the orzo adds a nutty flavor that elevates the dish. Make sure to stir frequently to avoid burning. Adjust the Spice: The red pepper flakes are optional, so adjust the amount to your taste. You can also use fresh chili for a different heat profile. Garnish for Freshness: Always garnish with fresh parsley just before serving. It brightens the dish and adds a pop of color. {{image_2}} If you want to swap shrimp, use chicken or tofu. Both options work well. Cut chicken into small pieces for even cooking. For tofu, press it to remove water, then cube it. These substitutions still keep the dish yummy and filling. I love adding seasonal veggies to my orzo. Think about bell peppers, zucchini, or asparagus. Chop them into small pieces and add them while the orzo cooks. This boosts nutrients and adds color to your dish. You can even add vegetables based on what's in season. Want to spice things up? Try adding herbs like basil or thyme. Fresh herbs bring a lovely scent and taste. You can also mix in a splash of white wine for extra depth. For a tangy twist, consider adding olives or capers. Each of these choices makes your one-pan meal special and unique. After enjoying your meal, let the shrimp orzo cool. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to keep it sealed tight to maintain its flavor and texture. If you want to save it for later, freezing is a great option. First, let the dish cool completely. Then, transfer it into a freezer-safe container. You can freeze it for up to three months. When ready to eat, just remember to label it with the date. To reheat, use a microwave or a skillet. If using a microwave, cover the dish with a lid. Heat in short bursts until warm. If using a skillet, add a splash of chicken broth. Stir gently over medium heat until heated through. This keeps the orzo moist and tasty! It takes about 10 minutes to cook orzo. You add it to the broth and let it simmer. Stir it occasionally so it cooks evenly. The orzo is ready when it is tender. This quick cooking time makes it great for busy days. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by leaving them in the fridge overnight. If you are in a hurry, run them under cold water for a few minutes. Once thawed, they will cook the same way as fresh shrimp. You can serve this dish with a fresh salad. A simple green salad with lemon vinaigrette works well. Garlic bread is also a nice side. It adds a crunchy texture that pairs perfectly with the shrimp orzo. You can even add a glass of chilled white wine to complete your meal. This blog post shared key ingredients and tips for making One-Pan Lemon Garlic Shrimp Orzo. Understanding ingredient freshness and following step-by-step instructions can elevate your dish. Remember the cooking tips and avoid common mistakes to enhance flavor. Get creative with substitutions and seasonal veggies to make it your own. Store leftovers correctly and use the reheating tips for the best results. With these insights, you’re ready to cook a flavorful meal that impresses everyone. Enjoy your cooking journey!

Zesty Lemon Garlic Shrimp Orzo

A flavorful dish featuring shrimp and orzo pasta with a zesty lemon and garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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 whole lemon, zested and juiced
  • 1 cup low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Stir in the orzo pasta and toast for 2-3 minutes, stirring frequently until lightly golden.
  • Pour in the chicken broth, lemon juice, and lemon zest. Bring the mixture to a boil.
  • Reduce the heat to low, cover the skillet, and simmer for about 10 minutes, or until the orzo is tender and the liquid is mostly absorbed. Stir occasionally.
  • While the orzo cooks, season the shrimp with salt, pepper, and red pepper flakes for a bit of heat.
  • In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque.
  • Once the orzo is cooked, stir in the halved cherry tomatoes and baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
  • Gently fold in the cooked shrimp into the orzo mixture, adjusting seasoning if needed.
  • Remove from heat, garnish with fresh parsley, and serve warm.

Notes

Adjust red pepper flakes according to your heat preference.
Keyword garlic, lemon, orzo, pasta, shrimp