One-Pot Lemon Garlic Shrimp and Orzo
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 1 1/2 cups orzo pasta
- 3 1/2 cups chicken broth
- Zest and juice of 1 large lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the orzo to the pot and stir for 2 minutes to lightly toast it.
- Pour in the chicken broth, lemon zest, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer.
- Cook uncovered for 8 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid is absorbed.
- Stir in the shrimp and fresh spinach. Cover the pot and cook for 4 to 5 minutes until the shrimp turn pink and opaque.
- Remove from heat and stir in the lemon juice and chopped parsley. Serve with lemon wedges on the side.
Notes
Stir the orzo gently during cooking to prevent sticking, and add the shrimp only at the end so they stay tender instead of turning rubbery. Leftovers reheat well with a splash of broth to loosen the orzo. Skip the spinach if you prefer a simpler version, or swap parsley for fresh basil if that is what you have on hand.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Measuring cups