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To make the Lemon Garlic Shrimp Orzo Skillet, gather the following ingredients: - 1 cup orzo pasta - 1 pound large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon, zested and juiced - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - Salt and pepper to taste - Fresh parsley, chopped for garnish - Crushed red pepper flakes (optional for heat) You can use fresh or frozen shrimp for this dish. Fresh shrimp often taste better and have better texture. They cook quickly and are easy to work with. However, frozen shrimp are convenient and available year-round. If you use frozen shrimp, thaw them before cooking. Just place them in cold water for about 15 minutes. This quick thaw helps you get the best results. You can make this recipe work with what you have. Here are some great swaps: - Orzo: Use any small pasta, like couscous or ditalini. - Shrimp: Try chicken or scallops for a different protein. - Spinach: Kale or Swiss chard work well too. - Vegetable Broth: Chicken broth can be a tasty alternative. - Cherry Tomatoes: Diced regular tomatoes can replace them. These substitutions keep the meal tasty while adding your own twist! {{ingredient_image_1}} 1. Start by heating a large skillet over medium heat. Add 1 tablespoon of olive oil. 2. Once the oil is hot, add the shrimp. Season them with salt, pepper, and crushed red pepper flakes if you like it spicy. 3. Sauté the shrimp for 2-3 minutes on each side. They should turn pink and opaque. 4. Take the shrimp out of the skillet and set them aside. 5. In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until you smell the garlic. 6. Now, toss in the orzo pasta. Stir it well to coat it in the garlic oil. 7. Pour in the vegetable broth and bring it to a boil. 8. Once boiling, reduce the heat to a simmer. Cover the skillet and cook for 10-12 minutes. Stir occasionally until the orzo is al dente. Most of the liquid should be absorbed. 9. Add the lemon zest, lemon juice, cherry tomatoes, and spinach to the orzo. Stir gently to mix. 10. Cook for another 2-3 minutes until the spinach wilts and tomatoes soften. 11. Return the shrimp to the skillet and mix everything together. Taste and adjust the seasoning. 12. Remove from heat and garnish with fresh parsley before serving. - Sauté shrimp on medium heat for 2-3 minutes per side. - Cook orzo for 10-12 minutes. - Make sure to stir the orzo occasionally to prevent sticking. - The skillet should stay at a simmer when cooking the orzo. - Shrimp is done when it turns pink and opaque. - Orzo should be tender but slightly firm, known as al dente. - Spinach should be wilted and bright green. Tomatoes should look slightly soft. - The dish should look vibrant with fresh colors from the veggies and shrimp. To make the best shrimp, start with fresh or thawed shrimp. Peel and devein them before cooking. Ensure your skillet is hot before adding the shrimp. This helps them sear well. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. If they overcook, they become tough. Always season with salt and pepper. You can add crushed red pepper flakes for heat. If you like creamy orzo, add a splash of cream or cheese. Stir in some heavy cream after cooking the orzo. You can also mix in goat cheese or cream cheese. These add creaminess and richness to the dish. For a lighter option, use a bit of vegetable broth instead of cream. Add-ins can elevate your dish. Try adding finely chopped herbs like basil or dill. These fresh herbs bring brightness. You can also add more veggies like bell peppers or zucchini for texture. For a protein boost, toss in chickpeas or cooked chicken. This adds more flavor and makes your meal heartier. Pro Tips Fresh Shrimp: Always use fresh shrimp for the best flavor. If using frozen shrimp, ensure they are fully thawed before cooking for even cooking results. Perfectly Cooked Orzo: Keep an eye on the orzo while it cooks. Stir occasionally to prevent sticking and taste to ensure it reaches the perfect al dente texture. Enhance Flavor: For an extra burst of flavor, consider adding a splash of white wine after sautéing the garlic before adding the orzo. Serve Immediately: This dish is best enjoyed fresh. Serve immediately after cooking to retain the vibrant colors and flavors of the ingredients. {{image_2}} You can make a tasty vegetarian version of this dish. Simply skip the shrimp and add more veggies. Use mushrooms, bell peppers, and zucchini for depth. The orzo will still soak up the lemon and garlic flavors. You can also add chickpeas for protein. They will blend well with the orzo and keep the meal filling. If you like heat, boost the spice! Add more crushed red pepper flakes while cooking the shrimp. You can also include diced jalapeños or fresh chili peppers. This will give the dish a nice kick. Balance the spice with a touch of sweetness. Drizzle a bit of honey or maple syrup over the finished dish. Want to switch up the seafood? Try using scallops or fish fillets instead of shrimp. Both options cook quickly and pair well with lemon and garlic. You can even mix different seafood types for a more complex flavor. Just remember to adjust cooking times based on what you choose. Enjoy exploring these variations! To keep your Lemon Garlic Shrimp Orzo Skillet fresh, let it cool down first. Place it in an airtight container. This helps keep the flavors and textures intact. Store it in the fridge for up to three days. If you see any liquid in the container, that’s normal. It’s just the orzo soaking up the broth. When you're ready to enjoy leftovers, reheat them gently. Use a skillet over low heat. Add a splash of vegetable broth or water to help rehydrate the orzo. Stir it often to avoid sticking. You can also use a microwave. Place the dish in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture. Heat in short bursts, stirring in between, until warm. If you want to save some for later, you can freeze it! Portion the dish into freezer-safe containers. Leave a little space at the top since it may expand. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat as mentioned above to enjoy a quick meal. Yes, you can use other types of pasta. If you prefer, try small shapes like penne or fusilli. Just adjust the cooking time as needed. Keep an eye on the pasta to ensure it cooks properly. Orzo gives a nice texture, but any pasta you like can work. Shrimp cook quickly. You know they are done when they turn pink and opaque. This usually takes about 2-3 minutes on each side. Overcooking shrimp makes them tough, so watch them closely. If they curl up tightly, they may be overcooked. No, orzo is made from wheat, so this dish is not gluten-free. If you need a gluten-free option, use rice or gluten-free pasta instead. These swaps will change the texture, but they will still taste great. Always check labels to ensure your ingredients are gluten-free. This blog covered key points for cooking lemon garlic orzo with shrimp. We explored ingredients, cooking steps, and tips to make it perfect. You learned about variations and storage options too. Remember, you can adapt this dish to your needs. Experiment with flavors and enjoy every bite. Cooking is about fun and discovery, so let your taste guide you!

Lemon Garlic Shrimp Orzo Skillet

A delicious and vibrant one-pan dish featuring shrimp, orzo pasta, and fresh vegetables, all infused with lemon and garlic.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon zested and juiced
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach leaves
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • optional crushed red pepper flakes

Instructions
 

  • In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and season with salt, pepper, and crushed red pepper flakes (if using). Sauté the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 30 seconds, until fragrant.
  • Add the orzo pasta to the skillet, stirring to coat in the garlic oil.
  • Pour in the vegetable broth and bring to a boil. Reduce to a simmer, cover the skillet, and cook for about 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
  • Add the lemon zest, lemon juice, cherry tomatoes, and spinach to the orzo. Stir gently to combine and continue cooking for another 2-3 minutes until the spinach wilts and tomatoes soften.
  • Finally, return the sautéed shrimp to the skillet and mix everything together. Adjust seasoning with more salt and pepper if needed.
  • Remove from heat and garnish with fresh parsley before serving.

Notes

Serve in a shallow bowl, garnished with extra lemon wedges and a sprinkle of parsley.
Keyword garlic, lemon, orzo, shrimp, skillet