Creamy Lemon Orzo with Shrimp & Spinach

One skillet, risotto-style orzo with butter, Parmesan and plenty of lemon, finished with seared shrimp and a tangle of wilted spinach.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1½ cups orzo
• 3½ cups chicken broth
• 3 tbsp butter
• 4 garlic cloves, minced
• 2 lemons, zested and juiced
• ¾ cup grated Parmesan
• 5 oz baby spinach

From your pantry: 1 tbsp olive oil, salt, pepper, red pepper flakes.

Instructions

1. Pat the shrimp dry and season with salt, pepper and a pinch of pepper flakes. Sear in the oil in a large skillet over high heat, about 1 minute per side. Move to a plate.
2. Lower the heat to medium. Melt 2 tbsp butter, add the garlic and orzo and stir 2 minutes until the orzo smells toasty.
3. Add the broth a cup at a time, stirring often, until the orzo is tender and creamy, 10 to 12 minutes.
4. Stir in the spinach, Parmesan, the last tbsp of butter, the lemon zest and most of the juice. Season to taste.
5. Return the shrimp and their juices to the pan and warm for 1 minute. Finish with the rest of the lemon juice and black pepper.

Tip: Frozen shrimp thaw in 10 minutes in a bowl of cold water. Start them before anything else.

Nutrition per serving

Good for

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