Lemon Shrimp And Orzo Skillet (Print Version)
Tender shrimp and orzo pasta in a bright lemon broth with cherry tomatoes and spinach
# 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, for serving
# Directions:
01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat the shrimp dry with paper towels and season lightly with salt, pepper, and smoked paprika. Sear for 2–3 minutes per side until just pink and opaque. Transfer to a plate and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the onion for 2–3 minutes until translucent. Stir in the garlic and chili flakes if using, and cook until fragrant, about 30 seconds.
03 - Add the orzo to the pan 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 the 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 cherry tomatoes and baby spinach. Cook for 1–2 minutes until the spinach is wilted and the tomatoes have softened slightly.
06 - Return the seared shrimp to the skillet and gently toss everything together. Cook for 2 more minutes until the shrimp are heated through. Adjust seasoning with salt and pepper as needed.
07 - Remove from heat and sprinkle generously with fresh chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get dinner on the table and only one pan to wash afterward.
- The lemon and herbs make it taste bright and summery no matter what month it is.
- It feels fancy enough for guests but honest enough for a random weeknight when you are tired.
02 -
- If you leave the shrimp in the pan while the orzo simmers they will turn rubbery and sad, so always pull them out early and return them only at the very end.
- Stirring the orzo occasionally while it simmers prevents it from sticking to the bottom and burning, which is an easy mistake to make if you walk away from the stove.
03 -
- Patting the shrimp completely dry before seasoning is the single most important step because moisture is the enemy of a good sear and wet shrimp will steam instead of sizzle.
- Toasting the orzo for those two minutes before adding liquid is the kind of small extra step that most people skip but it genuinely transforms the flavor from ordinary to memorable.