Shrimp Orzo in Lemon Garlic Sauce
Orzo pasta tossed with juicy shrimp in a bright lemon-garlic sauce — a quick Mediterranean-inspired meal that’s zesty, savory, and perfect for busy nights.
Equipment
- Large Pot
- Large Skillet
- Mixing Spoon
Ingrédients
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 4 cloves garlic, minced
- 1 lemon, zest and juice of
- 2 tablespoons olive oil
- 1/4 cup white wine or chicken broth optional but recommended
- 2 cups baby spinach optional
- 2 tablespoons butter optional for richness
- fresh parsley, chopped for garnish
- salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp in a single layer and cook 2–3 minutes per side until pink and cooked through.
- Pour in white wine (or chicken broth), lemon juice and zest; simmer 2–3 minutes to combine flavors.
- Stir in butter to enrich the sauce, then add the cooked orzo and baby spinach. Toss until spinach wilts and everything is coated in the sauce.
- Season with salt and pepper to taste, then garnish with chopped parsley and serve with lemon wedges if desired.
Notes
Serve immediately for best flavor. You can add red pepper flakes for heat or substitute orzo with other small pasta shapes. Leftovers keep well refrigerated for 2–3 days.