One skillet lemon pepper shrimp and orzo comes together in right around 30 minutes and is sure to become a family favorite. All the magic happens in one pan, so cleanup is a breeze.Life has been a total whirlwind since getting back from Italy a little over a week ago. I knew taking 10 days off work and basic adult obligations would have some side effects (poor me, right?), but is it crazy to say that I feel like I already need another vacation?
And I 1000% wouldn’t mind if it were right back to Italy. I’m hoping to get around to writing up the full recap of our trip in the next week or two, so keep an eye out for that post!Amidst the craziness of life and the minimal brain capacity allotted to weeknight dinners, I’ve been all about big flavor with minimal cleanup lately. Which is why I’m SO excited to share this one-pan wonder with you.
Quick-cooking orzo, plump shrimp, spinach, lots of zippy black pepper, and grated lemon for that extra zesty flair, this meal is firing on all cylinders. (And made entirely in one cooking vessel from start to finish!) Served with a simple side salad, it makes for a fantastic weeknight dinner that the whole family will love.
Because of its petite size, orzo cooks in lightning speed, which makes it a great alternative to rice or most other grains for a fast weeknight dinner. I also find this type of grain is a universal favorite among adults and kiddos. And if you happen to find whole-grain orzo, even better for slipping in some extra nutrients.
Toasted nuts are also a great addition for some added texture.This recipe calls for one Meyer lemon, which are sweeter and more perfumy than most other varieties, but if you have trouble finding a Meyer, conventional lemons will work just fine.
If you make this recipe, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations! Cheers, friends.
- 1 Tbsp. organic unsalted butter
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. peeled and deveined shrimp
- ¾ tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 Meyer lemon, sliced
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 1¼ cups dry orzo
- 3 cups lower sodium chicken or vegetable broth
- 3 cups fresh baby spinach
- Zest and juice of 1 small lemon
- Heat butter and 1 Tbsp. of the oil in a large skillet over medium-high. Add shrimp; cook 2 to 3 minutes per side, until golden brown. Season with ¼ tsp. each of the salt and black pepper. Transfer to a plate. Add Meyer lemon slices and sear until golden on each side, about 1 minute. Set aside.
- Add remaining 1 Tbsp. oil to pan and reduce heat to medium. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until softened and aromatic. Add orzo, stir to coat; cook 1 minute. Add broth and bring mixture to a boil. Reduce to a simmer and cook for 10 to 12 minutes, until orzo is al dente and most liquid is absorbed. Stir in spinach and remaining ½ tsp. salt and ¾ tsp. black pepper. Cook 1 to 2 minutes, stirring often, until spinach is wilted.
- Add shrimp back to pan and stir in zest and juice of lemon. Garnish with seared Meyer lemon slices.