Lemon Garlic Shrimp with Spinach Orzo

If you’ve ever wanted a dish that tastes like a vacation on the coast—but comes together in one pan and under half an hour—this is it. Lemon Garlic Shrimp with Spinach Orzo is light, bright, and bursting with flavor, thanks to juicy shrimp, fresh garlic, tender orzo, and vibrant lemon. It’s the kind of meal that feels fancy but is secretly so easy.

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Description

This Lemon Garlic Shrimp with Spinach Orzo is a one-pan wonder: plump, garlicky shrimp tossed with buttery orzo, a splash of fresh lemon, and a handful of baby spinach for good measure. It’s light but still satisfying, and the orzo soaks up every bit of that lemony, garlicky goodness. This recipe is weeknight gold—fast, flexible, and full of flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 ½ cups low-sodium chicken broth (or seafood stock)
• 3 cups baby spinach (about 3 oz)
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper, to taste
• 2 tablespoons grated Parmesan (optional)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Sear the shrimp: Season shrimp with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove to a plate and set aside.
2. Sauté the garlic: Reduce heat to medium. In the same skillet, melt another tablespoon of butter and add the minced garlic. Cook for 1 minute until fragrant.
3. Toast the orzo: Stir the dry orzo into the garlic butter and cook for 1–2 minutes, allowing it to toast slightly. This adds a subtle nutty flavor to the dish.
4. Simmer the orzo: Pour in the broth, bring to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
5. Add the spinach & finish: Stir in spinach, lemon zest, and lemon juice. Let the spinach wilt for about 1 minute, then return shrimp to the skillet and toss everything together. Finish with the final tablespoon of butter and Parmesan if using.
6. Serve: Taste and adjust seasoning. Sprinkle with chopped parsley and serve warm!

Notes

• Don’t overcook the shrimp—they cook fast and become rubbery if left too long.
• Add the lemon zest right at the end to keep it bright and aromatic.
• This dish is excellent served with a glass of chilled white wine or a crisp sparkling water with lemon.

Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean-inspired
• Diet: Pescatarian
• Keywords: lemon shrimp pasta, shrimp and orzo, one-pan dinner, healthy shrimp dish

Equipment

• Large skillet
• Measuring cups and spoons
• Wooden spoon or spatula
• Microplane or zester
• Tongs (for flipping shrimp)

Helpful Tips

This dish is simple by design, but a few thoughtful touches can elevate it into something truly restaurant-worthy. Here are my go-to tips for making sure your Lemon Garlic Shrimp with Spinach Orzo comes out perfectly every time.

1. Use large or extra-large shrimp

Larger shrimp are easier to cook evenly and stay tender and juicy inside. If using smaller shrimp, reduce the cook time by a minute or two to avoid overcooking.

2. Don’t overcook the shrimp

Shrimp cook fast. You’ll know they’re done when they turn pink and curl slightly into a “C” shape. If they curl into a tight “O,” they’re overcooked and can turn rubbery.

3. Toast the orzo first

Letting the orzo sauté briefly in the garlic butter adds a subtle, nutty depth that makes the whole dish taste richer. It’s a quick step but makes a big difference in flavor.

4. Stir the orzo often

This isn’t a “set it and forget it” pasta. Stirring helps the orzo cook evenly, keeps it from sticking, and creates that creamy, risotto-like texture we’re going for.

5. Don’t rush the spinach

Add it right at the end and let it wilt just enough to become tender. You want it bright and fresh, not soggy or overcooked.

6. Zest first, then juice your lemon

Zesting a cut lemon is awkward and messy. Zest it whole, then juice it. This little sequence trick makes everything easier and saves you from trying to scrape zest off a slippery lemon half.

7. Save a splash of broth

If your orzo finishes cooking and looks a little dry, just stir in a spoonful or two of extra broth to bring the creaminess back. It’s a small fix that makes a big difference.

8. Want it creamy? Add a swirl of cream cheese

For an indulgent twist, stir in a tablespoon of cream cheese or a splash of heavy cream at the very end. It’ll melt right in and give you that luscious finish without overwhelming the lemon and garlic.

Conservation and Storage

This Lemon Garlic Shrimp with Spinach Orzo is a dish best served fresh—when the orzo is creamy, the shrimp are tender, and the lemony aroma is at its brightest. That said, if you find yourself with leftovers (which is a win, honestly), here’s how to keep them tasting great.

How to Store

• Refrigerator: Let the dish cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. The orzo will continue to absorb some liquid as it sits, so expect it to thicken slightly.
• Freezing: I don’t recommend freezing this one. The shrimp can turn rubbery after thawing, and the orzo tends to lose its tender, creamy texture. If you absolutely need to freeze it, do so in individual portions, and reheat gently with added liquid.

Reheating Tips

• Stovetop (best method): Place the orzo and shrimp in a skillet with a splash of chicken broth, water, or even a squeeze of lemon juice to rehydrate the orzo. Warm over medium-low heat, stirring gently until heated through. Add a pat of butter at the end to revive the silkiness of the sauce.
• Microwave: For a faster option, add a spoonful of broth or water to a microwave-safe bowl, cover loosely, and heat in 30-second intervals. Stir between each interval until warmed through. Just be careful not to overcook the shrimp.

Pro Tip

If you’re planning for leftovers, consider slightly undercooking the shrimp initially, then reheating just until warmed. This helps avoid rubbery texture on Day Two.

Substitutions and Variations

One of the things I love most about this Lemon Garlic Shrimp with Spinach Orzo is how flexible it is. The core flavors—lemon, garlic, tender shrimp, and buttery orzo—are a dream together, but you’ve got lots of room to play. Whether you’re out of something, want to lighten it up, or feel like adding a twist, here are plenty of ideas to mix things up.

Protein Swaps

• Chicken instead of shrimp: Diced boneless chicken breast or thighs seared in garlic butter make a wonderful alternative. Just cook them fully before setting aside, and continue with the recipe.
• Scallops: Want to make it feel even more special? Swap shrimp for sea scallops—cook them just until golden on both sides.
• Plant-based option: Chickpeas or white beans work well as a protein-packed vegetarian option. Add them with the spinach so they soak up all that lemony flavor.

Pasta Alternatives

• Rice: If you’re out of orzo, try arborio rice or even cooked jasmine rice. For rice, you’ll need to adjust liquid and cook time (add more broth and simmer covered).
• Couscous or quinoa: These grainy pastas and seeds cook quickly and can absorb flavor well. Toast them like the orzo for extra nuttiness.
• Gluten-free pasta: Use a small-shape gluten-free pasta or gluten-free orzo to keep it friendly for sensitive eaters. Just be mindful of cook times—they vary by brand.

Flavor Boosters

• Add spice: A pinch of red pepper flakes or a swirl of hot chili oil adds a gentle kick that plays really well with the lemon and garlic.
• Use lemon zest liberally: Want a bolder citrus flavor? Add zest at the end and a little during cooking.
• Try flavored broth: Swap chicken broth for seafood stock or add a splash of white wine to the broth for extra depth.

Veggie Upgrades

• Swap the greens: Baby kale or arugula can be used in place of spinach. Just give them a minute or two to wilt at the end.
• Add more veggies: Sautéed mushrooms, cherry tomatoes, zucchini, or asparagus would all be amazing stirred into the orzo before adding the shrimp back in.
• Frozen spinach: Totally fine in a pinch! Thaw it first and squeeze out excess moisture before stirring it in.

Add Creaminess

• Cream cheese: Stir in a tablespoon at the end for a richer, slightly tangy finish.
• Heavy cream: A splash will create a light, silky sauce—just enough to coat the orzo and shrimp without making it feel heavy.
• Parmesan swirl: The recipe already includes Parmesan as an optional topping, but you can also stir it in while the orzo is hot for an extra creamy touch.

Make It a Casserole

• Transfer everything to a baking dish, top with shredded mozzarella or extra Parmesan, and broil for 2–3 minutes until bubbly and golden. It’s a cozy, cheesy version of the original that’s perfect for colder nights.

Storage Instructions

Cool the dish to room temp before storing. Keep in a sealed container in the fridge for up to 3 days. When reheating, add a bit of broth or water to loosen the orzo and bring back that silky texture.

Frequently Asked Questions

Can I use frozen shrimp?
Absolutely. Just make sure they’re thawed completely and patted dry before cooking to avoid excess moisture in the pan.

What’s orzo, exactly?
Orzo is a rice-shaped pasta that cooks quickly and soaks up flavor beautifully. It’s perfect for one-pan dishes like this.

Can I make this ahead of time?
Yes, but it’s best served fresh. If making ahead, store the shrimp separately and reheat gently to avoid overcooking.

Is this spicy?
Not as written, but you can easily add heat with red pepper flakes or hot sauce.

Conclusion

This Lemon Garlic Shrimp with Spinach Orzo is the kind of recipe that feels like a breath of fresh air—zippy, buttery, satisfying, and simple. It’s the perfect example of how just a few fresh, well-paired ingredients can create something totally special. Whether you’re cooking for one or feeding the whole table, this dish delivers every time.

If you make it, I’d love to hear what you think! Leave a review or tag your creation on Pinterest. Let’s keep sharing food that feels good.

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