Lemon Shrimp and Orzo Skillet

Name: Lemon Shrimp and Orzo Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 16 oz Jumbo Shrimp (16 oz raw jumbo shrimp (or large) peeled and deveined (I leave the tails on *see notes), thawed and patted dry.); 2 tbsp Olive Oil (2 tbsp olive oil); 3 tbsp Lemon Juice (3 tbsp fresh lemon juice); 1 tbsp Lemon (1 tbsp lemon zest *I zest 1 large lemon (you'll have extra juice leftover)); ½ tsp Red Pepper Flakes (½ tsp crushed red pepper flakes); 0 pieces Kosher Salt (kosher salt and pepper to taste + kosher salt and pepper to taste); 3 cloves Garlic (3 cloves garlic minced and divided); 1 tbsp Butter (1 tbsp salted butter); 2 pieces Shallots (2 large shallots finely chopped); 1 cup Orzo (1 cup uncooked orzo pasta); 1 ¾ cup Chicken Stock (1 ¾ cups chicken stock); 1 cup Baby Spinach (1 cup fresh baby spinach); 1 oz Parmesan Cheese (1 oz freshly grated parmesan cheese)

A one-pan Mediterranean main course of marinated jumbo shrimp and orzo pasta cooked in chicken stock with shallots, garlic, spinach, and lemon.

30 minMediterranean

Servings4

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Pescatarian

Ingredients

For 4 servings

Jumbo Shrimp16 oz · 16 oz raw jumbo shrimp (or large) peeled and deveined (I leave the tails on *see notes), thawed and patted dry.
Olive Oil2 tbsp · 2 tbsp olive oil
Lemon Juice3 tbsp · 3 tbsp fresh lemon juice
Lemon1 tbsp · 1 tbsp lemon zest *I zest 1 large lemon (you'll have extra juice leftover)
Red Pepper Flakes½ tsp · ½ tsp crushed red pepper flakes
Kosher Salt0 pieces · kosher salt and pepper to taste + kosher salt and pepper to taste
Garlic3 cloves · 3 cloves garlic minced and divided
Butter1 tbsp · 1 tbsp salted butter
Shallots2 pieces · 2 large shallots finely chopped
Orzo1 cup · 1 cup uncooked orzo pasta
Chicken Stock1 ¾ cup · 1 ¾ cups chicken stock
Baby Spinach1 cup · 1 cup fresh baby spinach
Parmesan Cheese1 oz · 1 oz freshly grated parmesan cheese

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Steps

1Toss the shrimp with the olive oil, lemon zest and juice, crushed red pepper flakes, ⅓ of the minced garlic (1 clove), and a generous pinch of salt and pepper in a bowl. Stir well to combine and set aside to marinate for 10 minutes.
2In a large skillet, heat the butter over medium heat. When melted, add the shallots and sauté until translucent, about 1 ½- 2 minutes.
3Add the orzo to the skillet and stir constantly until golden and toasty, about 3 minutes. Add the remaining ⅔ (2 cloves) minced garlic, continue stirring, and cook for about 30 seconds more.
4Add the chicken stock and bring to a boil. Reduce to a simmer on low heat, and cover with a lid. Cook for 10-12 minutes until the stock is absorbed and the orzo is fluffy.
5Add the shrimp (with all the marinade), spinach, and ½ the cheese. Stir well, cover, and simmer until the shrimp are pink and cooked through, about 4-6 minutes.
6Top with the remaining cheese and optional parsley before serving. Serve with more fresh parmesan and lemon wedges to squeeze on top.