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One-Pot Lemon Garlic Shrimp Orzo

Bright, zesty shrimp and tender orzo cooked together in one pot with garlic, spinach, and Parmesan.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 234
Ingredients Equipment Method

Ingredients
  

  • 2 teaspoons olive oil
  • 5 cloves garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1 1/3 cups orzo pasta
  • 3 cups chicken bone broth
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces raw tiger shrimp peeled and deveined, or more to taste
  • handful of spinach cut into thin strips
  • zest of 1 lemon
  • lemon juice to taste
  • 1 tablespoon grated Parmesan cheese

Equipment

  • Deep skillet or sauté pan with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Zester or grater

Method
 

  1. Heat olive oil in a deep skillet over medium heat.
  2. Add minced garlic and Italian seasoning. Sauté 30–60 seconds until fragrant.
  3. Stir in the orzo and toast lightly for about 30 seconds.
  4. Pour in chicken broth. Add salt and black pepper.
  5. Bring to a gentle boil.
  6. Reduce heat to medium-low and simmer 7–9 minutes, stirring occasionally, until orzo is nearly tender and most liquid is absorbed.
  7. Nestle shrimp into the orzo mixture.
  8. Scatter sliced spinach over the top.
  9. Add lemon zest and a squeeze of lemon juice.
  10. Cover and cook 2–3 minutes per side, until shrimp are pink and opaque.
  11. Turn off heat and stir in grated Parmesan cheese.
  12. Taste and adjust seasoning or lemon juice as needed.
  13. Serve warm.