Bright lemon, creamy orzo, and shrimp combine for a quick Mediterranean pasta perfect for relaxed weeknight meals.
# What You’ll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1 1/4 cups orzo pasta
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
08 - 2 cups low-sodium chicken broth
09 - 2 cups water
10 - 2 cups baby spinach, roughly chopped
11 - 1/4 cup fresh parsley, chopped
→ Dairy
12 - 1/2 cup heavy cream
13 - 1/2 cup grated Parmesan cheese
→ Seasonings
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon crushed red pepper flakes, optional
# How to Make It:
01 - Pat shrimp dry with paper towels and season with a pinch of salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until just opaque. Transfer shrimp to a plate and set aside.
03 - Reduce heat to medium. Add remaining olive oil and chopped onion to the skillet and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add orzo pasta to the skillet and stir constantly for 1 minute to lightly toast.
05 - Pour in chicken broth, water, lemon zest, and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, for 8 to 10 minutes until orzo is al dente and most of the liquid is absorbed.
06 - Lower heat to low. Stir in heavy cream, grated Parmesan, and fresh lemon juice. Mix gently until the sauce is creamy and well combined.
07 - Stir in baby spinach and cook until wilted. Return seared shrimp to the skillet and cook for 1 to 2 minutes until heated through.
08 - Season to taste with additional salt, black pepper, and crushed red pepper flakes if desired. Sprinkle with chopped parsley before serving.
