Seafood
Lemon Shrimp and Orzo
Small pasta, juicy shrimp, and spinach come together with a light lemon finish.
Prep10 min
Cook20 min
Rest / chill0 min
Total30 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Boil orzo in a pot of water according to package directions. Reserve 1/2 cup cooking water, then drain.
- Pat shrimp dry. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until opaque and firm throughout. Transfer to a clean plate.
- Reduce heat to medium. Add remaining oil and garlic; stir 30 seconds. Add spinach and cook until wilted.
- Toss in orzo, shrimp, lemon juice, zest, salt, and pepper. Add reserved water a tablespoon at a time until the pasta loosens.
A little kitchen know-how
Choose similar-size shrimp so they finish cooking together; remove them as soon as opaque.
Storage & leftovers
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F with a little water.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.