Lemon Shrimp And Orzo Skillet (Printable)

A vibrant one-pan Mediterranean dish with tender shrimp, bright lemon, and perfectly cooked orzo ready in 30 minutes.

# What You'll 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

# Steps:

01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat the shrimp dry with paper towels, then season lightly with salt, pepper, and smoked paprika. Sear the shrimp for 2–3 minutes per side until they turn pink and are just cooked through. Transfer to a plate and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the chopped onion for 2–3 minutes until softened and translucent. Stir in the minced garlic and chili flakes if using, and cook until fragrant, about 30 seconds.
03 - Add the orzo to the skillet and stir continuously for 1–2 minutes, coating the pasta in the oil and aromatics until lightly toasted.
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 to medium-low 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 has 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. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Remove the skillet from heat. Sprinkle generously with fresh chopped parsley and serve immediately, accompanied by lemon wedges for squeezing over each portion.

# Expert Tips:

01 -
  • Everything cooks in one skillet which means dinner is ready and you are not staring at a mountain of dishes at nine oclock.
  • The lemon and herbs make it taste like something you would order at a seaside restaurant except it costs a fraction and you cooked it in your slippers.
  • It scales effortlessly from a Tuesday dinner for two to a crowd pleaser at a potluck.
02 -
  • If you overcook the shrimp in the first step they will turn rubbery by the time you serve, so pull them when they are just pink and slightly underdone because they will finish cooking when you add them back.
  • Toasting the orzo for even one minute before adding liquid creates a depth of flavor that raw pasta simply cannot achieve, so do not skip it.
  • Stirring occasionally during the simmer prevents the orzo from sticking to the bottom of the pan and creating a burnt layer underneath.
03 -
  • Dry shrimp are the difference between a good sear and a steamed mess, so take the extra minute to pat them with paper towels.
  • Use a heavy skillet if you have one because it holds heat evenly and gives you better control over the simmer.

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