One Skillet Lemon Pepper Shrimp and Orzo
Lemon Pepper Shrimp and Orzo comes together in one skillet for an easy, streamlined weeknight dinner. Light, yet super flavorful, and sure to become a family favorite.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Entree
Cuisine: American, Italian
Diet: Low Lactose
Servings: 4 servings
- 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
- 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
- Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet with a splash of water or broth to rehydrate the grains.
Serving: 1.5cups | Calories: 340kcal | Carbohydrates: 33g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Sodium: 910mg | Fiber: 1.5g | Sugar: 3g