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Lemon Shrimp Orzo with Spinach, Feta, and Fresh Herbs Recipe

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4.4 from 6 reviews

This vibrant Lemon Shrimp Orzo is a flavorful and satisfying one-pan meal featuring succulent shrimp sautéed with aromatic shallots and garlic, tender orzo pasta cooked in savory chicken broth with a hint of saffron, fresh baby spinach, tangy lemon juice, and creamy feta cheese. Perfect for a quick weeknight dinner, this Mediterranean-inspired dish balances bright citrus notes with herbaceous parsley for a delightful taste experience.

Ingredients

Shrimp Marinade

  • 1 pound shrimp (uncooked, peeled and deveined)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • Pinch of salt and pepper

Main Dish

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 shallot (minced)
  • 3 cloves garlic (minced)
  • 1 cup orzo pasta (uncooked)
  • ¼ cup extra chicken broth
  • 2 cups chicken broth (low sodium)
  • Pinch saffron (optional)
  • 2 cups baby spinach leaves
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2/3 cup feta (cubed)
  • 2 tablespoons fresh parsley (minced)
  • Salt and pepper (to taste)

Instructions

  1. Marinate the Shrimp: Place the shrimp in a large bowl and add 1 tablespoon olive oil, Italian seasoning, and a pinch of salt and pepper. Toss well to coat evenly and set aside.
  2. Cook the Shrimp: Heat the remaining 1 tablespoon olive oil in a large high-sided skillet over medium-high heat. Add the shrimp and cook for 3 to 5 minutes, turning once until shrimp are fully cooked and opaque. Transfer shrimp to a plate and cover to keep warm.
  3. Sauté Aromatics: Add butter to the now-empty skillet and let it melt. Add the minced shallot along with a pinch of salt and pepper, cooking for 2 to 3 minutes until softened. Then add the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
  4. Toast the Orzo: Add the uncooked orzo pasta to the skillet and cook for 2 minutes, stirring frequently to toast the pasta lightly and coat it in the butter and aromatics.
  5. Add Broth and Saffron: Pour in ¼ cup of chicken broth and cook while scraping the browned bits from the bottom of the pan until the liquid is mostly absorbed. Then add the remaining 2 cups chicken broth along with the optional pinch of saffron. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is nearly al dente, about 8 minutes.
  6. Wilt the Spinach: Stir in the baby spinach leaves and cook until wilted, integrating it evenly throughout the orzo mixture.
  7. Combine All Ingredients: Return the cooked shrimp to the skillet. Add the cubed feta cheese, fresh lemon juice, lemon zest, and minced parsley. Toss gently to combine all ingredients well without breaking up the shrimp or feta.
  8. Season and Serve: Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve immediately and enjoy this fresh, bright, and comforting meal.

Notes

  • You can substitute vegetable broth for chicken broth to make this dish pescatarian-friendly.
  • For a spicier kick, add red pepper flakes when cooking the shrimp or garlic.
  • If feta is unavailable, crumbled goat cheese or grated Parmesan can be used instead.
  • Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
  • To enhance saffron flavor, toast the saffron threads briefly in a dry pan before adding to broth.

Find it online: https://recipeplenty.com/lemon-shrimp-orzo-with-spinach-feta-and-fresh-herbs-recipe/