Lemon-Garlic Orzo with Shrimp and Spinach
Ingredients
- 12 ouncesorzo pasta
- 1 poundlarge shrimp (peeled and deveined)
- 5 ouncesfresh spinach
- 4 clovesgarlic
- 2lemon
- 3 tablespoonolive oil
- 1½ cupvegetable broth
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh dill
Prep
- 01
Mince 4 cloves garlic.
- 02
Zest and juice 2 lemons.
- 03
Roughly chop 1/4 cup fresh dill.
Method
- 01
Bring a large pot of salted water to a boil. Add orzo and cook for 2 minutes less than package directions (it should still be firm). Drain and set aside.
- 02
While orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook shrimp 2 to 3 minutes per side until pink and cooked through. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Pour in vegetable broth and bring to a simmer. Add drained orzo and stir to combine. Simmer for 2 to 3 minutes, stirring occasionally, until orzo absorbs most of the liquid and becomes creamy.
- 05
Remove from heat. Stir in spinach until it wilts, about 1 minute. Add the cooked shrimp back to the skillet.
- 06
Zest 1 lemon directly into the skillet. Squeeze the juice of both lemons into the pan. Stir well. Taste and adjust salt and pepper as needed.
- 07
Divide among bowls and garnish with fresh dill. Serve immediately.
Spice Tips
For extra warmth, add 1/2 teaspoon smoked paprika when cooking the garlic. If you prefer more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A dash of white wine (about 1/4 cup) can replace some of the broth for deeper flavor.
Substitute chicken breast (cut into bite-sized pieces) or white fish for the shrimp if preferred. Arugula works beautifully in place of spinach for an extra peppery kick.