Description
This One Skillet Lemon Pepper Shrimp and Orzo recipe is a quick and flavorful dish that combines succulent shrimp, tender orzo pasta, and vibrant spinach all cooked in a zesty lemon pepper sauce. With simple ingredients and easy steps, this dish is perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
Shrimp:
- 2 Tbsp. butter, divided
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw peeled and deveined shrimp
- 1 tsp. kosher salt, divided
- 1 tsp. cracked black pepper, divided
Orzo:
- 1/2 cup finely chopped shallots
- 4 garlic cloves, minced
- 1 1/4 cups dry orzo pasta
- 3 cups lower-sodium chicken or vegetable broth
- 3 cups fresh baby spinach (or 8 oz. fresh asparagus, trimmed and sliced into 2-inch long pieces)
- Zest and juice of 1 lemon
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Prepare Shrimp: Pat shrimp dry with a paper towel, season with salt and black pepper.
- Cook Shrimp: Heat butter and olive oil in a skillet, cook shrimp for 3 minutes per side. Set aside.
- Prepare Orzo: In the same skillet, sauté shallots and garlic, add orzo and broth, simmer until cooked.
- Add Spinach and Lemon: Stir in spinach or asparagus, lemon zest, and juice.
- Combine: Add shrimp back to the skillet, garnish with parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 195mg
