This lemon garlic shrimp with spinach orzo is a bright, comforting Mediterranean-inspired dish that balances zesty citrus, tender shrimp, and creamy orzo in one satisfying meal. It’s elegant enough for guests yet simple enough for a weeknight dinner.
Why You’ll Love This Recipe
You’ll love this recipe for its fresh, vibrant flavors and its efficient cooking method. The shrimp cook quickly and stay juicy, while the orzo absorbs the savory stock to become creamy without any heavy cream. It’s a one-meal solution that feels light but filling, and it comes together with everyday ingredients in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shrimp
450 g (1 lb) large shrimp, peeled and deveined
1 tbsp (15 ml) olive oil
3 garlic cloves, finely minced (about 9 g)
Zest of 1 medium lemon
1½ tbsp (22 ml) fresh lemon juice
½ tsp fine salt
¼ tsp ground black pepper
¼ tsp chili flakes (optional)
For the orzo
1½ cups (300 g) dry orzo pasta
3 cups (720 ml) chicken or vegetable stock
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
1 small onion or shallot, finely diced (about 70 g)
2 packed cups (60 g) fresh spinach leaves
¼ cup (25 g) finely grated Parmesan-style cheese
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
Optional garnish
Fresh parsley or dill, finely chopped
Extra lemon wedges
Additional grated Parmesan-style cheese
Directions
In a bowl, combine the shrimp with olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, and chili flakes if using. Toss well to coat evenly and set aside to marinate for 10 minutes.
Heat the butter and olive oil in a wide skillet over medium heat. Add the diced onion or shallot and sauté for about 3 minutes until soft and fragrant, without browning.
Add the orzo to the skillet and stir continuously for 1 minute to lightly toast the pasta. Pour in the stock, stir, and bring to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir the spinach into the orzo and cook for about 30 seconds until just wilted. Add the grated cheese, salt, and black pepper, then stir until creamy and well combined. Remove from heat and cover to keep warm.
While the orzo finishes, heat a separate pan over medium-high heat. Add the marinated shrimp in a single layer and sear for 1 to 2 minutes per side until pink, opaque, and fully cooked.
Spoon the orzo onto serving plates and top with the shrimp. Finish with fresh herbs, extra lemon juice if desired, and additional grated cheese. Serve warm.
For a richer flavor, stir 2 tablespoons (30 ml) of cream or cooking cream into the orzo at the end.
To make it dairy-free, replace the butter with extra olive oil and omit the cheese.
For added vegetables, mix in ½ cup (75 g) halved cherry tomatoes or ½ cup (60 g) cooked mushrooms with the spinach.
If you prefer a stronger lemon flavor, add the juice of a full lemon instead of half.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of stock or water to loosen the orzo. Stir frequently to prevent sticking. Microwaving is also possible; cover and heat in short intervals, stirring between each.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Thaw them completely and pat dry before marinating to avoid excess moisture.
What size shrimp is best?
Large shrimp are ideal because they stay juicy and don’t overcook as easily as smaller shrimp.
Can I make this recipe ahead of time?
You can prepare the orzo ahead, but it’s best to cook the shrimp just before serving for the best texture.
Is orzo a type of rice?
No, orzo is a small pasta shaped like rice and made from wheat.
Can I substitute another pasta for orzo?
You can use small pasta shapes like ditalini, but cooking times and liquid amounts may vary.
How do I keep the orzo from becoming dry?
Stir occasionally while cooking and add a small splash of stock when reheating if needed.
Can I make this dish spicy?
Yes, increase the chili flakes to ½ tsp or add a pinch of cayenne pepper.
What can I use instead of spinach?
Baby kale or Swiss chard are good substitutes; just chop them finely and cook slightly longer.
Can I use vegetable stock only?
Absolutely, vegetable stock works perfectly and keeps the dish lighter.
What should I serve with this dish?
It works well on its own, but a simple green salad or steamed vegetables pair nicely.
Conclusion
Lemon garlic shrimp with spinach orzo is a flavorful, well-balanced dish that brings fresh Mediterranean flavors to your table with minimal effort. With tender shrimp, creamy orzo, and bright lemon notes, it’s a recipe you’ll want to make again and again.
Lemon garlic shrimp with spinach orzo is a Mediterranean-inspired one-pan meal combining tender shrimp, creamy orzo, fresh spinach, and zesty lemon. It’s a light yet satisfying dish that’s perfect for weeknight dinners or casual entertaining.
Ingredients
450 g (1 lb) large shrimp, peeled and deveined
1 tbsp (15 ml) olive oil
3 garlic cloves, finely minced (about 9 g)
Zest of 1 medium lemon
1½ tbsp (22 ml) fresh lemon juice
½ tsp fine salt
¼ tsp ground black pepper
¼ tsp chili flakes (optional)
1½ cups (300 g) dry orzo pasta
3 cups (720 ml) chicken or vegetable stock
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
1 small onion or shallot, finely diced (about 70 g)
2 packed cups (60 g) fresh spinach leaves
¼ cup (25 g) finely grated Parmesan-style cheese
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
Optional: Fresh parsley or dill, lemon wedges, extra grated Parmesan for garnish
Instructions
In a bowl, combine shrimp with olive oil, garlic, lemon zest, lemon juice, salt, black pepper, and chili flakes if using. Toss well and marinate for 10 minutes.
In a large skillet, heat butter and olive oil over medium heat. Add diced onion or shallot and sauté for about 3 minutes until soft.
Add orzo and toast for 1 minute, stirring constantly. Pour in the stock, stir, and bring to a gentle simmer.
Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Stir in spinach and cook for 30 seconds until wilted. Add Parmesan, salt, and black pepper. Mix well, then cover and set aside.
In a separate pan, cook the marinated shrimp over medium-high heat for 1–2 minutes per side until pink and cooked through.
Serve creamy orzo topped with shrimp. Garnish with herbs, lemon wedges, and extra cheese if desired. Serve warm.
Notes
Use cream for a richer orzo or omit butter and cheese for a dairy-free version.
Add cherry tomatoes or mushrooms for extra veggies.
Adjust lemon and chili to taste.
Cook shrimp just before serving for best texture.
Reheat orzo with a splash of stock to restore creaminess.
