Lemon Shrimp Orzo Skillet (Printable version)
Vibrant one-pan Mediterranean shrimp with lemon, herbs and orzo ready in 30 minutes.
# What you 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:
01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat shrimp dry with paper towels, 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 reserved shrimp to the skillet and cook together for 2 more minutes until the shrimp are heated through. Adjust seasoning with salt and pepper to taste.
07 - Remove from heat. Sprinkle generously with fresh chopped parsley and serve immediately with lemon wedges alongside.
# Expert Advice:
01 -
- Everything cooks in one pan, which means dinner is ready and the sink is nearly empty.
- The lemon and herbs make it taste like something you would order at a seaside restaurant, except you made it in your pajamas.
- It reheats beautifully the next day, so making extra is always a smart move.
02 -
- If the shrimp overcook in the first step, they will turn rubbery by the time they rejoin the pan, so pull them off the heat the moment they are just pink.
- The orzo continues to absorb liquid after you take it off the heat, so if it looks a little saucy, that is actually perfect because it will thicken as it rests.
03 -
- Dry shrimp are happy shrimp, so spend the extra ten seconds patting them with paper towels before seasoning and you will get a proper sear instead of a sad boil.
- Toast the orzo in the aromatics for those couple of minutes before adding liquid, because that one small habit transforms the flavor from flat to layered.