Description
A quick and vibrant Mediterranean dish featuring succulent shrimp, orzo, and fresh spinach, all brought together with zesty lemon and garlic.
Ingredients
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, roughly chopped
- ¼ cup freshly grated Parmesan cheese
- ¼ cup heavy cream (optional)
- 2 tablespoons unsalted butter
- ¼ cup fresh flat-leaf parsley, chopped
Instructions
- Bring a large pot of salted water to boil and cook the orzo according to the package directions until al dente, usually 8-10 minutes. Drain and set aside.
- While the pasta cooks, pat the shrimp completely dry with paper towels and season with salt, pepper, and sweet paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and curled.
- Remove the shrimp to a plate and reduce heat to medium. In the same skillet, add butter, minced garlic, and red pepper flakes if using. Cook for 30 seconds until fragrant but not browned.
- Add the cooked orzo to the skillet along with lemon zest, lemon juice, and heavy cream if desired. Toss everything together for about 1 minute to coat the pasta.
- Stir in the chopped spinach until just wilted, about 30 seconds.
- Return the shrimp to the skillet and gently fold in the Parmesan cheese and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, hot, with extra Parmesan and lemon wedges on the side.
Notes
Ensure shrimp are patted dry for optimal searing and do not overcrowd the pan. Adjust red pepper flakes to your heat preference.
