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Lemon Garlic Shrimp with Spinach Orzo Recipe
Ben Carraoli

Lemon Garlic Shrimp with Spinach Orzo Recipe

I’ve tried countless shrimp dishes, but this Lemon Garlic Shrimp with Spinach Orzo recipe quickly became my favorite.
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Total Time 30 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 1/2 cups orzo pasta uncooked
  • 3 cups chicken stock or seafood stock/water
  • 1/4 tsp salt
  • 3 Tbsp olive oi
  • 6 cloves garlic minced
  • 1 lb raw shrimp peeled and deveined
  • 1/2 cup white wine
  • Juice of 1 large lemon
  • 2 Tbsp butter
  • 1 cup fresh spinach
  • 2 Tbsp fresh parsley chopped
  • Black pepper to taste

Method
 

  1. Heat olive oil in a saucepan, add orzo, and toast until lightly golden. This enhances its nutty flavor. Pour in boiling stock, cover, and simmer for 15 minutes. Fluff gently with a fork.
  2. In a skillet, heat olive oil and sauté minced garlic until fragrant. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Deglaze the pan with white wine and lemon juice, then simmer briefly.
  3. Add butter and fresh spinach to the shrimp, stirring until wilted and glossy. Spoon the shrimp and sauce over the cooked orzo. Garnish with chopped parsley and freshly cracked black pepper. Serve immediately for best flavor.

Notes

  • I like to thaw frozen shrimp under cold running water to keep them firm
  • Toasting the orzo first gives a subtle, nutty depth I love
  • Adding spinach at the end keeps it bright green and fresh
  • I sometimes squeeze extra lemon on top just before serving for a zing.