Lemon Shrimp and Orzo Skillet (Print Version)
A vibrant one-pan Mediterranean dish with tender shrimp, bright lemon, herbs, and orzo ready in 30 minutes.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach
→ Grains & Pasta
06 - 1 cup orzo pasta
→ Liquids
07 - 2¼ cups low-sodium chicken or vegetable broth
08 - Juice and zest of 1 large lemon
09 - 2 tbsp extra-virgin olive oil
→ Spices & Seasonings
10 - ½ tsp chili flakes (optional)
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Garnish
13 - ¼ cup fresh parsley, chopped
14 - Lemon wedges, to serve
# How to Make It:
01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat shrimp dry with paper towels and season lightly with salt, pepper, and smoked paprika. Sauté for 2–3 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the chopped onion for 2–3 minutes until translucent. Stir in the minced garlic and chili flakes if using, and cook until fragrant, about 30 seconds.
03 - Add orzo to the skillet and toast for 1–2 minutes, stirring constantly to coat the pasta evenly in the oil and aromatics.
04 - Pour in the broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer uncovered for 7–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
05 - Stir in the halved cherry tomatoes and baby spinach. Cook for 1–2 minutes until the spinach is wilted and the tomatoes have softened slightly.
06 - Return the seared shrimp to the skillet and cook together for 2 more minutes until the shrimp are heated through. Adjust seasoning with additional salt and pepper as needed.
07 - Remove the skillet from heat. Sprinkle generously with fresh chopped parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Everything cooks in one skillet, which means you get all the credit with almost none of the dishes.
- The orzo soaks up lemony broth until every bite tastes like a coastal vacation you did not have to book.
02 -
- If you overcrowd the shrimp in the pan they will boil in their own moisture instead of searing, so cook them in batches if your skillet is on the smaller side.
- The orzo continues to absorb liquid after you take it off the heat, so pull the pan from the stove when there is still a little broth left or it will turn into a dense cake.
03 -
- Zest the lemon before you juice it, trying to zest a squeezed lemon half is a frustrating exercise in futility.
- Stir the orzo gently but frequently while it simmers because it loves to stick to the bottom of the pan when you are not looking.