Description
This Lemon Orzo with Shrimp, Feta & Spinach is a vibrant, creamy, and flavorful dish that combines tender shrimp with zesty lemon orzo, fresh spinach, and salty feta cheese. Perfect for a quick and elegant weeknight meal, it delivers a delightful balance of textures and bright Mediterranean flavors.
Ingredients
Units
Scale
Protein
- 12 raw shrimp deveined
Dairy
- 2 tbsp butter
- 2/3 cup feta cut into small cubes
Produce
- 2 cloves garlic minced
- 1 onion finely diced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 cups spinach
Pantry
- 1/4 tsp salt (for shrimp)
- 1/4 tsp pepper (for shrimp)
- 1 cup orzo
- 2 cups chicken broth
- Salt and pepper to taste (for finishing)
Instructions
- Cook the shrimp: In a large pan, melt 1 tablespoon of butter over medium-high heat. Season the shrimp generously with ¼ teaspoon salt and ¼ teaspoon pepper. Add shrimp to the pan and sauté for 2 minutes per side until they turn pink and opaque. Remove shrimp from the pan and set aside on a plate.
- Sauté garlic and onion: In the same pan, add the remaining 1 tablespoon of butter. Once melted, add minced garlic and diced onion. Cook for 3 to 4 minutes until the onions soften and become translucent.
- Cook the orzo: Add the orzo and chicken broth to the pan with the cooked onions and garlic. Bring to a simmer and cook for 12 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes creamy.
- Add lemon and spinach: Stir in the lemon juice and lemon zest into the creamy orzo. Add the spinach and mix gently until it wilts into the pasta.
- Combine and serve: Return the cooked shrimp to the pan and add the cubed feta cheese. Stir gently to combine all ingredients and serve immediately while warm.
Notes
- Use medium-sized shrimp for best texture—large shrimp may need longer cooking time, and smaller shrimp may cook too quickly.
- If you prefer a vegetarian version, omit the shrimp and use vegetable broth instead of chicken broth.
- To make it gluten-free, substitute orzo with a gluten-free pasta alternative.
- Fresh lemon zest provides the best flavor, but you can use bottled lemon juice as a last resort.
- Stir frequently when cooking orzo to prevent sticking and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 130 mg
