Lemon Shrimp And Orzo Skillet (Printable Version)
A vibrant one-pan Mediterranean dish with tender shrimp, bright lemon, and perfectly cooked orzo ready in 30 minutes.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach
→ Grains & Pasta
06 - 1 cup orzo pasta
→ Liquids
07 - 2¼ cups low-sodium chicken or vegetable broth
08 - Juice and zest of 1 large lemon
09 - 2 tablespoons extra-virgin olive oil
→ Spices & Seasonings
10 - ½ teaspoon chili flakes (optional)
11 - ½ teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Garnish
13 - ¼ cup fresh parsley, chopped
14 - Lemon wedges, to serve
# Directions:
01 - Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Pat shrimp dry with paper towels, then season lightly with salt, pepper, and smoked paprika. Sauté for 2 to 3 minutes per side until just pink and curled. Remove shrimp from the skillet and set aside.
02 - Add the remaining 1 tablespoon olive oil to the same skillet. Sauté the chopped onion for 2 to 3 minutes until translucent. Stir in the minced garlic and chili flakes if using, and cook until fragrant, about 30 seconds.
03 - Add the orzo to the pan and toast for 1 to 2 minutes, stirring constantly to coat the pasta evenly in the oil and aromatics.
04 - Pour in the broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits from the bottom of the skillet. Bring to a boil, then reduce heat and simmer uncovered for 7 to 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
05 - Stir in the halved cherry tomatoes and baby spinach. Cook for 1 to 2 minutes until the spinach is wilted and the tomatoes have softened slightly.
06 - Return the reserved shrimp to the skillet and gently toss everything together. Cook for 2 more minutes until the shrimp are heated through. Adjust seasoning with additional salt and pepper as needed.
07 - Remove from heat and sprinkle generously with fresh chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks in one pan, which means you get maximum flavor and minimum dishwashing, a win that practically sells itself.
- The lemon and herbs make it taste like summer on a plate, even in the middle of January when you are craving something bright.
02 -
- If you cook the shrimp past pink and slightly curled they will turn rubbery, so pull them early since they continue cooking when returned to the hot pan.
- Stirring the orzo occasionally as it simmers prevents it from sticking to the bottom and ensures even cooking throughout.
03 -
- Toast the orzo in the aromatics before adding liquid because that one extra minute transforms the flavor from bland pasta to something genuinely nutty and complex.
- Degla zat the pan with the broth, scraping up every stuck bit, because those browned fragments are the secret to a sauce that tastes like it simmered all day.