Lemon Shrimp And Orzo Skillet (Printable)
Tender shrimp, bright lemon, herbs, and orzo cooked in one pan for a quick Mediterranean meal.
# What You Need:
→ Seafood
01 - 1 lb 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 & Oils
07 - 2¼ cups low-sodium chicken or vegetable broth
08 - Juice and zest of 1 large lemon
09 - 2 tbsp extra-virgin olive oil
→ Spices & Seasonings
10 - ½ tsp chili flakes (optional)
11 - ½ tsp 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
# How-To:
01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat the shrimp dry with paper towels, then season lightly with salt, pepper, and smoked paprika. Sauté for 2–3 minutes per side until just pink and opaque. Remove the shrimp from the skillet and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the chopped onion for 2–3 minutes until translucent. Stir in the minced garlic and chili flakes if using, cooking until fragrant, about 30 seconds.
03 - Add the orzo to the skillet and toast for 1–2 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 pan. Bring to a boil, then reduce heat and simmer uncovered for 7–10 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 1–2 minutes until the spinach is wilted and the tomatoes have softened slightly.
06 - Return the reserved shrimp to the skillet and cook together for 2 more minutes until heated through. Adjust seasoning with additional salt and pepper as needed.
07 - Remove from heat. Sprinkle generously with chopped fresh parsley and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks in one skillet which means you get all the credit and barely any dishes to wash.
- The orzo soaks up lemon and broth until every bite tastes like it took three times as long as thirty minutes.
02 -
- If you overcook the shrimp in the first step they will turn rubbery by the time you serve so pull them off the heat when they are just barely pink.
- Stirring the orzo occasionally while it simmers prevents it from sticking to the bottom and burning which I learned after ruining an otherwise perfect pan.
03 -
- Dry shrimp are searing shrimp so pat them thoroughly with paper towels before they hit the hot pan.
- Toasting the orzo for even one extra minute in the aromatics adds a depth that makes people think you used stock from scratch.