Shrimp Orzo in Lemon Garlic Sauce Recipe

Introduction

This Shrimp Orzo in Lemon Garlic Sauce is a bright and flavorful dish that’s perfect for a quick weeknight dinner. Tender shrimp and al dente orzo are tossed in a tangy lemon garlic sauce with fresh spinach and Parmesan, creating a satisfying meal that’s both light and comforting.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup orzo pasta
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 1 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• 2 cups baby spinach
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1-2 minutes until fragrant, taking care not to burn it.
4. Step 4: Add the lemon zest, lemon juice, chicken broth, and white wine (if using) to the skillet. Stir well and scrape up any browned bits from the bottom of the pan.
5. Step 5: Bring the mixture to a simmer and season with crushed red pepper flakes, salt, and black pepper to taste.
6. Step 6: Stir in the cooked orzo and baby spinach. Allow the spinach to wilt slightly.
7. Step 7: Return the shrimp to the skillet and gently toss everything together until heated through.
8. Step 8: Sprinkle with freshly grated Parmesan cheese and chopped parsley.
9. Step 9: Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.

Tips & Variations

• Use shrimp tails on or off depending on preference, but leaving tails on adds extra flavor during cooking.
• Substitute vegetable broth for chicken broth to make this dish pescatarian-friendly.
• Add a splash of cream or a pat of butter at the end for a richer sauce.
• Swap baby spinach for arugula or kale for a different leafy green twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed. For best texture, avoid reheating shrimp too long to prevent toughness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely before cooking. Pat them dry to avoid excess moisture which can affect the sauce.

What can I substitute for white wine?

If you prefer not to use wine, extra chicken broth or a splash of lemon juice will maintain the dish’s bright flavor without altering the taste significantly.

Shrimp Orzo in Lemon Garlic Sauce Recipe

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4.4 from 112 reviews

A bright and flavorful Shrimp Orzo in Lemon Garlic Sauce combines tender shrimp, al dente orzo pasta, and a zesty lemon garlic broth with hints of white wine and crushed red pepper flakes. This quick skillet meal is finished with fresh baby spinach, Parmesan cheese, and parsley for a refreshing and satisfying dinner.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Shrimp and Pasta

• 1 pound large shrimp, peeled and deveined
• 1 cup orzo pasta

Sauce and Seasonings

• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 1 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper to taste

Vegetables and Garnish

• 2 cups baby spinach
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain the orzo well and set it aside.
2. Cook the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Sauté the Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure it does not burn.
4. Make the Sauce: Add the lemon zest, lemon juice, chicken broth, and white wine (if using) to the skillet. Stir to combine and scrape any browned bits off the bottom of the pan for extra flavor.
5. Simmer and Season: Bring the sauce to a simmer and season it with crushed red pepper flakes, salt, and black pepper to taste.
6. Combine Orzo and Spinach: Stir in the cooked orzo and baby spinach. Allow the spinach to wilt gently, stirring occasionally.
7. Return Shrimp to Skillet: Add the cooked shrimp back to the skillet and gently toss everything together until heated through and well combined.
8. Finish and Serve: Sprinkle the dish with freshly grated Parmesan cheese and chopped parsley. Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.

Notes

• For a vegetarian version, omit the shrimp and use vegetable broth instead of chicken broth.
• White wine is optional but adds a subtle depth of flavor; you can replace it with extra broth if preferred.
• Be careful not to overcook the shrimp to maintain a tender texture.
• Freshly grated Parmesan cheese enhances flavor better than pre-grated varieties.
• This dish pairs well with a light green salad or steamed vegetables.

Keywords: shrimp orzo, lemon garlic shrimp, easy shrimp recipe, quick pasta dish, Mediterranean seafood, lemon spinach orzo, weeknight dinner