Orzo, shrimp, lemon, and spinach combine for a creamy, fresh Mediterranean-inspired main ready in 35 minutes.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1 1/4 cups orzo pasta
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
08 - 2 cups low-sodium chicken broth
09 - 2 cups water
10 - 2 cups baby spinach, roughly chopped
11 - 1/4 cup fresh parsley, chopped
→ Dairy
12 - 1/2 cup heavy cream
13 - 1/2 cup grated Parmesan cheese
→ Seasonings
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon crushed red pepper flakes (optional)
# Method steps:
01 - Pat shrimp dry and season with a pinch of salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear shrimp for 1 to 2 minutes per side until opaque. Transfer to a plate.
03 - Lower heat to medium. Add remaining olive oil and onion to skillet; sauté for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Add orzo to the pan and toast for 1 minute, stirring constantly.
05 - Pour in chicken broth, water, lemon zest, and 1/2 teaspoon salt. Bring to a simmer, stirring occasionally. Cook for 8 to 10 minutes, until orzo is al dente and most liquid is absorbed.
06 - Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, and lemon juice until the sauce is creamy.
07 - Add spinach and stir until wilted. Return cooked shrimp to skillet and cook 1 to 2 minutes until heated through.
08 - Adjust seasoning with additional salt, black pepper, and red pepper flakes if desired. Sprinkle with parsley before serving.
