Description
A cozy and comforting dish featuring succulent shrimp and orzo pasta in a zesty lemon garlic sauce.
Ingredients
Scale
- 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 vegetable broth
- 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
- Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and set aside.
- 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.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1-2 minutes until fragrant, ensuring it doesn’t burn.
- Add the lemon zest, lemon juice, chicken broth, and vegetable broth to the skillet. Stir well and scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and season with crushed red pepper flakes, salt, and black pepper to taste.
- Stir in the cooked orzo and baby spinach. Allow the spinach to wilt slightly.
- Return the shrimp to the skillet and gently toss everything together until heated through.
- Sprinkle with freshly grated Parmesan cheese and chopped parsley.
- Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Notes
Feel free to customize with your favorite veggies or herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 160mg