One-Pan Lemony Shrimp and Orzo

Ever had a dish that transports you straight to a sunny beach?

One-Pan Lemony Shrimp and Orzo is just that! Packed with vibrant flavors and a lovely blend of textures, this quick and easy recipe delivers a comforting warmth with each bite. Plus, who can resist the allure of a one-pan dinner? It’s like a tiny vacation right from your kitchen!

Why make this recipe

Here’s why you’re going to love it:

• Easy cleanup: With just one pan doing all the work, you can spend less time scrubbing and more time enjoying.
• Family-friendly: Kids adore the succulent shrimp, and honestly, who can resist creamy, zesty orzo?
• Quick and delicious: This tasty dish comes together in less than 30 minutes, which means more time for Netflix and snacks.

Ingredients

You don’t need fancy stuff — just these basics!

• 4 tablespoons extra virgin olive oil
• 3 large shallots (finely chopped)
• 12 cloves garlic (minced)
• ½ teaspoon red pepper flakes (or to taste)
• ¾ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 28-ounce can no-salt-added diced tomatoes
• 3 cups low-sodium vegetable broth
• 1 ½ teaspoons dried oregano
• Freshly ground black pepper
• 2 ¼ cups whole wheat orzo
• 2 pounds large shrimp (peeled and deveined)
• 10 ounces fresh baby spinach
• 1 large lemon (zested and juiced)
• ½ cup chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

Directions

1. In a large Dutch oven or a heavy-bottomed pot, heat the 4 tablespoons of olive oil over medium heat.
2. Add the chopped shallots and sauté for 4-5 minutes until softened and translucent.
3. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant—don’t brown that garlic!
4. Pour in the white wine to deglaze the pot, scraping up all the flavorful bits from the bottom. Let it bubble and reduce by about half, about 2 minutes.
5. Stir in the diced tomatoes, vegetable broth, oregano, and a generous amount of freshly ground black pepper. Bring to a lively simmer.
6. Add the uncooked orzo to the simmering sauce. Stir well, reduce heat to medium-low, cover the pot, and let it cook for 10-12 minutes, stirring occasionally to prevent sticking. The orzo should be nearly al dente.
7. Uncover the pot and arrange the shrimp in a single layer over the orzo, nestling them gently into the sauce. Replace the lid and continue cooking for 3-5 minutes until the shrimp are pink and opaque.
8. Remove from heat, then add the fresh spinach, lemon zest, and lemon juice, stirring gently until the spinach wilts.
9. Portion into bowls, garnish with fresh parsley, and serve immediately with lemon wedges on the side.

How to make One-Pan Lemony Shrimp and Orzo (Overview)

Picture this: while oil sizzles, you’re chopping shallots and garlic, filling the kitchen with a glorious aroma. First, you sauté them until they’re beautifully soft. Then, deglazing with a light white wine gives it a sophisticated touch. Toss in tomatoes and broth, adding orzo to soak up all that goodness. Just before finishing, nestle in the shrimp and pop on some fresh spinach. Don’t skip toasting the garlic — it makes all the difference!

How to serve One-Pan Lemony Shrimp and Orzo

Serve this dish with a sprinkle of fresh parsley on top for a burst of color. Pair it with a crisp green salad or a crusty baguette that you can use to soak up every last drop. Imagine a citrusy, fresh aroma wafting through your home, making it impossible to resist diving in. Yum!

How to store One-Pan Lemony Shrimp and Orzo

You can keep the leftovers in an airtight container in the fridge for up to 3 days. Just gently reheat it on the stove with a splash of broth or water to bring back its creamy texture. Want it to last longer? Freeze it for up to 2 months — just be sure to separate the shrimp if you want to maintain that tender bite.

Tips to make One-Pan Lemony Shrimp and Orzo

• Timing is key: Add the spinach at the last minute to maintain that vibrant color.
• Orzo swaps: Feel free to switch to another small pasta if you’re feeling adventurous!
• Lemon love: A little more lemon juice can really brighten up the dish — trust me on this one.

Variation

Feeling spicy? Add a touch of smoked paprika or toss in some cherry tomatoes for a sweeter bite. If you’d like a vegan version, swap the shrimp for chickpeas and substitute vegetable broth with broccoli for added crunch.

FAQs

• Can I make this ahead of time? Yes! Prepare everything up to the point of adding shrimp and spinach, then refrigerate. Just finish cooking when you’re ready to eat.
• Can I freeze this dish? Absolutely! Freeze leftovers in an airtight container for about 2 months.
• What can I substitute for orzo? Any small pasta works! Quinoa is also a healthy alternative if you’re looking for something gluten-free.

📌 Pin this recipe for your next cozy dinner night!