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Lemon Garlic Shrimp Orzo Recipe

Lemon Garlic Shrimp Orzo Recipe

Emma Johnson
Easy Lemon Garlic Shrimp Orzo Recipe packed with juicy shrimp, lemon zest, garlic, spinach, and creamy Parmesan for weeknight dinners.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian-American
Servings 4 servings
Calories 465 kcal

Equipment

  • Large skillet or frying pan
  • Medium pot for boiling the orzo
  • Colander for draining pasta
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Citrus juicer or fork for squeezing lemons
  • Tongs or spoon for stirring shrimp

Ingredients
  

For the shrimp and orzo:

  • 1 pound large raw shrimp peeled and deveined
  • 8 ounces dry orzo pasta
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5 garlic cloves minced
  • 1 medium lemon zested and juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • 2 cups baby spinach
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup reserved pasta water
  • Extra lemon wedges for serving
  • Cracked black pepper on top
  • Extra Parmesan cheese

Instructions
 

Step 1: Boil the Orzo

  • Bring a medium pot of salted water to a boil over medium-high heat. Once the water is boiling steadily, add the orzo and stir it right away so it does not stick together. Cook according to the package directions until just al dente, usually around 8 to 10 minutes.
  • I usually start checking the texture a minute early because overcooked orzo gets soft fast. You want it tender but still with a little bite left in the middle. Before draining, scoop out about 1/4 cup of the pasta water and set it aside. Drain the orzo and lightly toss it with a drizzle of olive oil if it is going to sit for a few minutes.

Step 2: Season the Shrimp

  • Pat the shrimp dry with paper towels before seasoning. This step actually matters more than I used to think. Wet shrimp tends to steam instead of getting that light golden color in the skillet.
  • Place the shrimp in a bowl and season with salt, black pepper, Italian seasoning, and red pepper flakes. Toss everything together until the shrimp is evenly coated. The seasoning does not need to sit long. By the time the skillet heats up, it is ready.

Step 3: Cook the Shrimp

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil looks shiny, add the shrimp in a single layer. Try not to overcrowd the pan or the shrimp will release too much moisture.
  • Cook for about 2 minutes on the first side without moving them around too much. When the bottoms turn pink with a little golden color around the edges, flip them over. Cook another 1 to 2 minutes on the second side until fully pink and slightly curled.
  • The smell at this point is honestly one of my favorite parts of the recipe. The shrimp and seasoning together start smelling buttery and savory before the butter even goes in.
  • Remove the shrimp from the skillet and set aside on a plate. They will finish warming later when everything gets combined.

Step 4: Make the Lemon Garlic Base

  • Lower the heat slightly so the garlic does not burn. Add the remaining tablespoon of olive oil and the butter to the same skillet. Once the butter melts, stir in the minced garlic.
  • Cook the garlic for about 30 to 60 seconds, stirring often. You want it fragrant and lightly golden, not dark brown. Burned garlic can make the whole dish taste bitter. The first time I made this recipe, I walked away from the stove for maybe one minute too long and had to start the garlic over.
  • Add the lemon zest and stir for another few seconds. The heat brings out the lemon oils right away, and the kitchen smells really fresh at this stage.

Step 5: Add the Spinach

  • Add the baby spinach directly into the skillet. At first it will look like way too much spinach, but it wilts down fast.
  • Stir the spinach gently for 2 to 3 minutes until softened. The leaves should turn bright green and reduce down into the sauce. If the skillet looks dry, add a splash of the reserved pasta water.
  • I noticed fresh spinach works much better here than frozen. Frozen spinach can release too much water and thin out the sauce.

Step 6: Combine the Orzo and Shrimp

  • Add the cooked orzo into the skillet and toss everything together gently. Pour in the lemon juice and reserved pasta water. Stir until the orzo looks glossy and evenly coated.
  • Return the shrimp to the pan and mix carefully so the shrimp stays intact. Let everything cook together for another 1 to 2 minutes just until warmed through.
  • The sauce should lightly coat the pasta instead of looking soupy. If it seems dry, add another splash of warm water or broth.

Step 7: Finish with Parmesan and Parsley

  • Turn off the heat and stir in the Parmesan cheese and chopped parsley. The Parmesan melts into the lemon butter mixture and helps tie everything together.
  • Taste and adjust seasoning if needed. Sometimes I add another squeeze of lemon right before serving because I like it extra bright.
  • Serve warm with extra Parmesan and lemon wedges on the side.

Notes

  • Buy peeled and deveined shrimp if you want dinner done faster.
  • Use freshly grated Parmesan instead of the shelf-stable powder version for smoother texture.
  • Zest the lemon before juicing it. I still forget this sometimes and regret it every single time.
  • Taste before adding extra salt because Parmesan already adds saltiness.
  • If the orzo thickens too much while sitting, stir in a splash of warm broth before serving.
  • Medium or large shrimp works best because smaller shrimp can overcook quickly.
  • Let the shrimp sit out for about 10 minutes before cooking so it cooks more evenly.
Keyword Lemon Garlic Shrimp Orzo Recipe