One Skillet Lemon Pepper Shrimp and Orzo

4.89 from 71 votes

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

Cook Time25

Total Time35

Course: Entree

Cuisine: American, Italian

Diet: Low Lactose

Servings: servings

Author: Jamie Vespa MS, RD

Equipment

1 large skillet or sauté pan with fitted lid

Ingredients

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

Instructions

Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper.
Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium. Arrange shrimp in skillet, avoiding any overlap; cook 3 minutes, flip, and cook 1 more minute. Transfer to a plate and cover to keep warm.
(Note: cook shrimp in two separate batches if skillet isn't large enough.)
Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.
Add broth, remaining 1/2 tsp. salt and 3/4 tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until orzo is al dente and most liquid is absorbed.
During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.
Add shrimp and stir to combine. Garnish with fresh parsley and extra cracked black pepper, if desired.

Notes

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.

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