That moment when you open your fridge after a long day and realize you’ve got just shrimp, a lemon, some garlic, and that sad little bag of spinach-orzo sitting in the pantry? Yeah, that was me last Thursday. I was starving, tired, and not in the mood for anything complicated. So I threw together this easy lemon garlic shrimp with spinach orzo, and honestly, it felt like a five-star meal made in 20 minutes flat.
I’ve made this recipe about a dozen times now, tweaking it here and there, and it’s become my go-to weeknight dinner. It’s light but satisfying, bright but cozy, and yes, it’s perfect for anyone who’s a little intimidated by cooking shrimp or pasta. Spoiler: it’s way easier than you think.
So anyway, if you want dinner that feels special without the fuss, this easy lemon garlic shrimp with spinach orzo recipe for perfect dinner delight might just become your new best friend.
Why You’ll Love This Recipe
Okay, I need to be honest—this easy lemon garlic shrimp with spinach orzo has completely spoiled all other shrimp dinners for me. Here’s why:
- Lightning-fast dinner: From chopping garlic to plating, this dish takes less than 30 minutes. I’ve literally whipped it up when I got home late and still managed to eat before 8 PM.
- Fresh, vibrant flavors: The lemon and garlic combo wakes up the shrimp and orzo, while the spinach adds a pop of color and nutrients—without shouting “healthy!”
- One-pan magic: Minimal cleanup because you cook most of it in just one skillet. Perfect for those nights when you don’t want to do dishes (which, let’s be real, is every night sometimes).
- Customizable to your mood: Want it spicy? Add chili flakes. Craving creaminess? Toss in some feta or a splash of cream. This recipe plays well with your twists.
This dish isn’t just dinner—it’s a little celebration of doing something simple yet delicious for yourself. Whenever I make it, I feel like I’m treating myself without any of the guilt or effort. You’re gonna love it.
What Ingredients You’ll Need
Here’s what I love about this ingredient list: you probably have most of this already, and none of it needs to be fancy. I’m picky about a couple of things, so I’ll spill my secrets as we go.
- Shrimp (1 lb / 450g, peeled and deveined) — I use medium-sized shrimp. Fresh is great, but frozen works just as well. Just thaw and pat dry to avoid soggy shrimp.
- Orzo pasta (1 cup / 170g) — This little rice-shaped pasta cooks quickly and soaks up the lemon-garlic sauce perfectly. You can find it in most grocery stores near the regular pasta.
- Fresh spinach (4 cups / about 120g) — Baby spinach is my go-to. It wilts beautifully and blends into the orzo for a pop of green.
- Garlic (4 cloves, minced) — The more, the merrier here. I always use fresh garlic because jarred stuff just can’t compete.
- Lemon (1 large, zest and juice) — The lemon is the real MVP, giving this dish its bright, tangy personality. I always zest before juicing to get the most flavor.
- Olive oil (3 tablespoons) — Use good quality extra virgin olive oil. It makes a difference in flavor, trust me.
- Chicken or vegetable broth (2 cups / 480ml) — This cooks the orzo and infuses it with flavor. You can use water in a pinch, but broth adds that extra oomph.
- Parmesan cheese (½ cup / 50g, grated) — Optional but highly recommended. Adds a nutty, salty finish that makes this feel indulgent.
- Red pepper flakes (½ teaspoon, optional) — For those nights when you want a little kick.
- Salt and pepper — To taste. I’m a fan of kosher salt because it seasons evenly.
Quick tip: I keep lemons in the fridge for juicing, and I always zest them right before I need them. Fresh zest makes a huge difference. Also, if you’re using frozen shrimp, let it thaw overnight in the fridge or under cold running water to avoid rubbery bites.
Equipment Needed
You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup, and it still comes out amazing.
- Large skillet or sauté pan — At least 12 inches wide. I use my trusty non-stick skillet, but stainless steel works too.
- Medium saucepan — For cooking the orzo separately if you prefer, but I’ve also done it all in one pan.
- Mixing spoon or spatula — For stirring and scraping.
- Garlic press or knife — I like mincing by hand because I can control the size of the garlic pieces.
- Citrus zester or microplane — If you don’t have one, a fine grater works in a pinch.
- Measuring cups and spoons — I’m old-school and swear by these for consistent results.
Pro tip: If you want to keep it ultra-simple, you can cook the orzo directly in the broth with the spinach and shrimp in one pan. Just keep an eye on it so it doesn’t stick.
How to Make It: Step-by-Step
Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Prep your ingredients (5 minutes)
Peel and devein your shrimp if needed, mince the garlic, zest and juice your lemon, and rinse the spinach. Having everything ready makes the cooking flow so much smoother. - Sauté the shrimp (4-5 minutes)
Heat 1 tablespoon olive oil in your skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 2 minutes per side until pink and just opaque. Remove shrimp from the pan and set aside. Don’t overcook or they’ll get rubbery! - Cook the garlic and orzo (2 minutes)
In the same pan, add the remaining 2 tablespoons of olive oil and toss in the minced garlic. Stir constantly for about 30 seconds until fragrant (don’t let it burn!). Add the orzo and toast it lightly for 1-2 minutes; you’ll notice a nutty aroma. - Add broth and cook orzo (10 minutes)
Pour in the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 8-10 minutes until the orzo is tender and most of the liquid’s absorbed. Stir occasionally to prevent sticking. - Stir in spinach and lemon (2 minutes)
Once the orzo is almost done, toss in the spinach, lemon zest, and lemon juice. Stir until the spinach wilts down—this should take about 2 minutes. The lemon brightens everything up. - Return shrimp and finish (2 minutes)
Add the shrimp back to the pan, sprinkle in the red pepper flakes if using, and toss everything together. Heat through for another minute. Taste and adjust salt and pepper. - Serve with Parmesan
Dish out onto plates and sprinkle with freshly grated Parmesan cheese. If you want, add a little extra lemon wedge on the side for squeezing.
At this point, your kitchen should smell like a cozy Mediterranean bistro. The orzo will be perfectly tender, the shrimp juicy, and that garlic-lemon combo? Chef’s kiss.
My Best Tips & Techniques
Okay, here’s where I share everything I’ve learned from making this way too many times…
- Don’t skip the shrimp drying step: Pat your shrimp dry with paper towels before cooking. Moist shrimp steam instead of sear, and you lose that tasty caramelization.
- Toast the orzo: This is a small step that makes a big flavor difference. It adds a subtle nuttiness and keeps the pasta from clumping.
- Timing is everything: Keep an eye on the orzo as it cooks. Different brands can vary in cooking time, so taste-test a minute or two before the suggested time.
- Use fresh lemon zest and juice: Bottled lemon juice just doesn’t compare. Fresh zest adds bright, citrusy oils that make the whole dish pop.
- Skip overcrowding the pan: Cook shrimp in batches if needed. Crowding drops the pan temperature and leads to soggy shrimp.
- Adjust heat carefully: Medium-high heat works best for shrimp to get a good sear without burning garlic or drying out the pasta.
- Leftover magic: This dish reheats well. Add a splash of broth or water when warming to keep it moist.
Ways to Mix It Up
Once you’ve nailed the basic easy lemon garlic shrimp with spinach orzo, here’s where you can get creative. I’ve tried all of these, and they all work.
- Spicy Garlic Kick: Add 1 teaspoon crushed red pepper flakes when cooking the garlic. If you’re like me and love a little heat, this turns up the flavor without overpowering the dish.
- Creamy Dreamy: Stir in ¼ cup heavy cream or mascarpone cheese right at the end for a luscious sauce. I do this when I want something a bit more indulgent.
- Herb Fresh: Toss in chopped fresh parsley, basil, or dill at the end. It adds a garden-fresh note that’s lovely in spring and summer.
- Veggie Boost: Add sautéed mushrooms, cherry tomatoes, or roasted red peppers along with the spinach. More color, more texture, more yum.
- Swap the Shrimp: Use scallops or chicken breast strips if shrimp isn’t your thing. Just adjust cooking times accordingly.
- Go Gluten-Free: Substitute orzo with gluten-free pasta or even quinoa. Cooking times will vary but the method stays the same.
Serving Ideas & Storage
This easy lemon garlic shrimp with spinach orzo is great warm or at room temperature. I usually serve it straight from the pan with a wedge of lemon on the side—simple but perfect.
Pair it with a crisp green salad or roasted vegetables for a complete meal. It also goes surprisingly well with a chilled glass of white wine or sparkling water with lemon.
Storage tips:
- Room temperature: Store leftovers covered on the counter for up to 2 hours (just don’t leave seafood out too long).
- Refrigerator: Keep in an airtight container for up to 3 days. When reheating, add a splash of broth or water to keep the orzo from drying out.
- Freezer: I don’t recommend freezing this one because the shrimp texture can get rubbery, but the orzo alone freezes okay.
Reheat in a skillet over low heat or microwave in short bursts. Pro tip: sprinkle a little extra lemon juice before serving to brighten it back up.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel good about eating this easy lemon garlic shrimp with spinach orzo.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 30g |
| Fat | 8g |
| Fiber | 3g |
Health highlights: The shrimp packs a lean protein punch, which keeps you full and satisfied. Spinach adds iron, vitamins A and C, and fiber, while lemon provides a nice dose of vitamin C. Using olive oil adds heart-healthy fats, and the whole dish is relatively low in calories for a full meal.
Real talk: it’s not a diet food, but it’s balanced and nourishing. Plus, it’s way better than takeout on a busy night.
Final Thoughts
So that’s my easy lemon garlic shrimp with spinach orzo recipe for perfect dinner delight! I know I’ve gone on (sorry not sorry), but when you find a recipe this good and quick, you want to shout it from the rooftops.
This has become my go-to for nights when I want something fresh, flavorful, and fuss-free. I hope you love it as much as my family does—every time I make it, someone asks for seconds.
Don’t be afraid to make it your own. Try the variations, swap ingredients based on what you have, or add your favorite herbs and cheeses. That’s how the best recipes grow.
If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @DinnerDelight—nothing makes my day like seeing your versions.
Happy cooking! I’m already craving this again.
FAQs
Q: Can I use frozen shrimp straight from the freezer?
A: I don’t recommend cooking frozen shrimp straight away because it releases water and can make the dish watery. Thaw them overnight in the fridge or quickly under cold running water, then pat dry before cooking. It makes a huge difference in texture.
Q: How do I know when the shrimp is perfectly cooked?
A: Shrimp cooks fast—usually 2 minutes per side. When it turns pink and the flesh is opaque, it’s done. Overcooking makes it rubbery, so keep an eye on it. If you see the edges curling tightly, it’s probably past its prime.
Q: Can I make this dish vegan?
A: Totally! Swap shrimp for sautéed mushrooms or chickpeas, use vegetable broth, and skip the Parmesan or use a vegan alternative. The lemon garlic spinach orzo combo still shines without the seafood.
Q: What can I substitute for orzo if I can’t find it?
A: Couscous, small pasta shapes like acini di pepe, or even quinoa work well. Just adjust cooking times accordingly. The key is to have a small, quick-cooking grain or pasta that absorbs the flavors.
Q: Can I prepare this ahead of time?
A: You can prep the shrimp and chop everything in advance, but I recommend cooking fresh for the best texture. The orzo can be cooked earlier and reheated, but shrimp is best cooked last minute to keep it tender.
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Easy Lemon Garlic Shrimp with Spinach Orzo
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful weeknight dinner featuring shrimp sautéed with garlic and lemon, served over tender spinach-infused orzo pasta. Ready in 20 minutes, this dish is light, satisfying, and perfect for busy nights.
Ingredients
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 cup (170g) orzo pasta
- 4 cups (about 120g) fresh baby spinach
- 4 cloves garlic, minced
- 1 large lemon, zest and juice
- 3 tablespoons extra virgin olive oil
- 2 cups (480ml) chicken or vegetable broth
- ½ cup (50g) grated Parmesan cheese (optional)
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Prep your ingredients: peel and devein shrimp if needed, mince garlic, zest and juice lemon, and rinse spinach.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook about 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same pan, add remaining 2 tablespoons olive oil and minced garlic. Stir constantly for about 30 seconds until fragrant, being careful not to burn.
- Add orzo to the pan and toast lightly for 1-2 minutes until nutty aroma develops.
- Pour in broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until orzo is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
- Toss in spinach, lemon zest, and lemon juice. Stir until spinach wilts, about 2 minutes.
- Return shrimp to the pan, add red pepper flakes if using, and toss to combine. Heat through for 1 minute. Adjust salt and pepper to taste.
- Serve topped with grated Parmesan cheese and lemon wedges if desired.
Notes
[‘Pat shrimp dry before cooking to ensure good sear and avoid sogginess.’, ‘Toast orzo before cooking to add nuttiness and prevent clumping.’, ‘Use fresh lemon zest and juice for best flavor.’, ‘Cook shrimp in batches if needed to avoid overcrowding the pan.’, ‘Add a splash of broth or water when reheating leftovers to keep moist.’, ‘Variations include adding cream, herbs, or swapping shrimp for scallops or chicken.’, ‘For gluten-free, substitute orzo with gluten-free pasta or quinoa.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
Keywords: lemon garlic shrimp, spinach orzo, quick dinner, easy shrimp recipe, one-pan meal, weeknight dinner, healthy shrimp pasta
