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Shrimp and Spinach Orzo Skillet

Shrimp and Spinach Orzo Skillet

This Shrimp and Spinach Orzo Skillet is a comforting one-pan meal that comes together in just 25 minutes, celebrating the joys of cooking at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup orzo pasta a delightful choice for a quick-cooking base that absorbs flavors beautifully.
For the Skillet
  • 2 cups fresh spinach adds vibrant color and essential nutrients; feel free to substitute with kale if desired.
  • 1 pound large shrimp, deveined rich in protein and cooks quickly for a satisfying meal.
  • 3 cloves garlic, minced infuses the dish with an aromatic kick, enhancing the overall taste.
For the Sauce
  • 2 cups low-sodium chicken broth makes the dish flavorful yet light; swap for vegetable broth for a vegetarian option.
  • 2 tablespoons freshly squeezed lemon juice brightens up the flavors and adds a zesty finish.
  • 2 tablespoons extra virgin olive oil adds healthy fats and a lovely depth of flavor to the skillet.
For Topping
  • 1/4 cup grated Parmesan cheese a savory finishing touch that brings all the elements together beautifully.
  • Salt and pepper essential seasonings to balance the dish; adjust based on your preference.

Equipment

  • Large pot
  • skillet

Method
 

How to Make Shrimp and Spinach Orzo Skillet
  1. In a large pot, bring salted water to a rolling boil. Add 1 cup of orzo pasta and cook until al dente, about 8 minutes. Drain and set aside.
  2. Over medium heat, pour in 2 tablespoons of extra virgin olive oil. Allow it to heat up for a minute, then add 3 cloves of minced garlic, cooking until aromatic, about 30 seconds.
  3. Carefully add 1 pound of deveined shrimp to the skillet, seasoning with salt and pepper. Cook them until they turn pink and opaque, roughly 3-4 minutes.
  4. Stir in 2 cups of fresh spinach, cooking just until wilted; this should take about 2-3 minutes.
  5. Pour in 2 cups of low-sodium chicken broth and 2 tablespoons of freshly squeezed lemon juice. Let it simmer gently for about 2 minutes.
  6. Gently fold in the cooked orzo and sprinkle with 1/4 cup of grated Parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Optional: Serve with a wedge of lemon for an extra zesty kick. Store leftovers in an airtight container for up to 3 days in the fridge. This dish can be frozen for up to 2 months.

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