Lemon Shrimp Orzo Skillet (Printer-friendly)
Vibrant one-pan skillet with tender shrimp, lemon, and orzo ready in 30 minutes.
# 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 & Fats
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
# How to Make It:
01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat shrimp dry with paper towels, season lightly with salt, pepper, and smoked paprika, then sauté for 2–3 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the chopped onion for 2–3 minutes until translucent. Stir in the minced garlic and chili flakes if using, cooking until fragrant, about 30 seconds.
03 - Add orzo pasta to the skillet and toast for 1–2 minutes, stirring constantly to coat the grains 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 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 is wilted and the tomatoes begin to soften.
06 - Return the reserved shrimp to the skillet and gently toss everything together. Cook for 2 more minutes until the shrimp are heated through. Adjust seasoning with additional salt and pepper as needed.
07 - Remove from heat. Sprinkle generously with fresh chopped parsley and serve immediately with lemon wedges alongside.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means cleanup is almost nothing and the flavors build on each other in the same pan.
- The orzo absorbs the lemony broth as it simmers, turning into something creamy without any actual cream.
02 -
- Do not overcook the shrimp during the initial sear because they will cook again when returned to the pan.
- Stir the orzo occasionally while it simmers to prevent sticking to the bottom of the skillet.
03 -
- Use the largest skillet you own because orzo expands and needs room to cook evenly without clumping.
- A microplane is the best tool for zesting the lemon because it captures only the bright yellow layer and none of the bitter pith underneath.