Lemon Shrimp and Orzo Skillet (Printable)
A vibrant one-pan Mediterranean dish with tender shrimp, bright lemon, herbs, and perfectly cooked orzo.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach
→ Grains & Pasta
06 - 1 cup orzo pasta
→ Liquids
07 - 2¼ cups low-sodium chicken or vegetable broth
08 - Juice and zest of 1 large lemon
09 - 2 tbsp extra-virgin olive oil
→ Spices & Seasonings
10 - ½ tsp chili flakes (optional)
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Garnish
13 - ¼ cup fresh parsley, chopped
14 - Lemon wedges, to serve
# Directions:
01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat shrimp dry with paper towels and season lightly with salt, pepper, and smoked paprika. Sauté for 2–3 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the chopped onion for 2–3 minutes until translucent. Stir in the minced garlic and chili flakes if using, and cook until fragrant, about 30 seconds.
03 - Add orzo pasta to the skillet and toast for 1–2 minutes, stirring constantly to coat the grains in the oil and aromatics.
04 - Pour in the broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer uncovered for 7–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
05 - Stir in the halved cherry tomatoes and baby spinach. Cook for 1–2 minutes until the spinach is wilted and the tomatoes have softened slightly.
06 - Return the reserved shrimp to the skillet and cook together for 2 more minutes until heated through. Adjust seasoning with salt and pepper to taste.
07 - Remove from heat. Sprinkle generously with fresh chopped parsley and serve immediately with lemon wedges alongside.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get maximum flavor and minimal dishwashing.
- The lemon and broth soak into the orzo as it cooks, so every bite tastes like it took far more effort than thirty minutes.
02 -
- If you overcook the shrimp during the sear they will turn rubbery when you return them to the pan, so pull them when they are just barely done.
- The orzo will keep absorbing liquid after you take it off the heat, so serve it promptly or add a splash of broth when reheating.
03 -
- Dry shrimp are happy shrimp, so spend the extra thirty seconds patting them with paper towels before they hit the oil.
- Toasting the orzo for even one minute before adding liquid adds a depth that makes people think you cooked this for hours.