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Lemon Orzo with Shrimp, Feta & Spinach Recipe

ByAmanda
Jump to Recipe·5 from 16 reviews

This Lemon Orzo with Shrimp, Feta & Spinach Recipe quickly became one of my go-to weeknight dishes, and I’m pretty sure you’ll love it too. It’s that perfect blend of zesty lemon, tender shrimp, and creamy feta mingling with fresh spinach and orzo—all in one skillet. What I love most is how it brings bright, fresh flavors together without a ton of fuss, making it ideal when you want something impressive but don’t want to spend hours in the kitchen.

Whether you’re cooking for a casual dinner or a small gathering, this Lemon Orzo with Shrimp, Feta & Spinach Recipe feels special and approachable all at once. Plus, the comforting texture of orzo paired with the burst of citrusy lemon and salty feta creates a dish that’s as satisfying as it is delicious. Trust me, once you give it a try, it’ll earn a permanent spot in your dinner rotation too.

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Why This Recipe Works

  • Balanced Flavors: The brightness of lemon perfectly complements the savory shrimp and salty feta for a well-rounded taste.
  • One-Pan Ease: Cooking everything in a single skillet saves time and cleanup, making weeknight dinners a breeze.
  • Nutrient-Packed: With spinach added, you get a boost of greens alongside protein and carbs in this nourishing meal.
  • Creamy Texture Without Cream: The orzo simmers right in the broth, absorbing all that flavor and turning silky without extra dairy.
A close-up view of a white bowl filled with a dish made of yellow orzo pasta, light pink shrimp with black pepper specks, and bright green spinach leaves. There are small white cheese cubes scattered throughout, mixed with translucent cooked onion pieces. A wooden spoon resting on the bowl scoops some of the orzo, shrimp, spinach, cheese, and onions, showing their textures clearly. The bowl sits on a white marbled surface with a yellow cloth partially visible near the bottom. The photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Lemon Orzo with Shrimp, Feta & Spinach Recipe plays a key role in building layers of flavor and texture. When shopping, look for fresh shrimp and quality feta—you’ll notice the difference immediately.

  • Butter: Adds richness and helps create the creamy base for the orzo.
  • Shrimp: Provides lean protein and a sweet, delicate flavor that pairs beautifully with lemon.
  • Salt & Pepper: Essential for seasoning both the shrimp and the orzo to bring out their best.
  • Garlic: Infuses the dish with aromatic warmth and depth.
  • Onion: Adds subtle sweetness that balances the lemon’s acidity.
  • Orzo: Its tiny pasta shape cooks quickly and absorbs flavors wonderfully.
  • Chicken Broth: Simmering orzo in broth, not water, boosts savory flavor without fuss.
  • Lemon Zest & Juice: The star of the show, giving bright, fresh citrus notes that brighten every bite.
  • Spinach: Adds color, nutrients, and a lovely mild green taste that softens in the heat.
  • Feta: Crumbled salty cheese that adds creaminess and tangy contrast.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Lemon Orzo with Shrimp, Feta & Spinach Recipe is how easy it is to customize. Feel free to swap ingredients or add a little personal flair to make it your own!

  • Variation: I sometimes add a pinch of red pepper flakes for a subtle kick — it’s surprisingly great with the lemon and feta.
  • Vegetarian tweak: Swap shrimp for chickpeas or extra spinach if you want to skip seafood but keep that protein punch.
  • Green swap: Try kale or Swiss chard instead of spinach for different textures and flavors.
  • Make it herby: Fresh parsley or dill stirred in at the end brightens things even more — I highly recommend it!

Step-by-Step: How I Make Lemon Orzo with Shrimp, Feta & Spinach Recipe

Step 1: Cook the Shrimp to Perfection

Start by melting 1 tablespoon of butter over medium-high heat in a large pan. While it’s melting, season your raw shrimp generously with salt and pepper — this step is crucial because it builds the foundation of flavor. Add the shrimp and sauté about 2 minutes per side until they turn pink and curl up slightly. Don’t overcook them or they’ll get rubbery! Once they’re done, set them aside on a plate and keep them warm.

Step 2: Sauté the Aromatics

With the same pan still warm, add the remaining tablespoon of butter. Toss in the minced garlic and finely diced onion. Cook them for 3-4 minutes until the onions soften and become translucent, releasing their sweet aroma. Stir frequently to prevent sticking or burning — trust me, this is where the depth of flavor begins.

Step 3: Simmer the Orzo in Broth

Next, add the orzo to the pan and stir it around with the aromatics to toast it lightly for a minute. Pour in 2 cups of chicken broth and bring it to a gentle simmer. This step takes about 10-12 minutes—patiently let the orzo soak up the liquid while stirring occasionally to avoid it sticking to the pan’s bottom. You’ll notice it getting creamy and tender, which is exactly what you want.

Step 4: Brighten with Lemon and Wilt Spinach

Once the liquid is mostly absorbed and the orzo is creamy, stir in the fresh lemon juice and zest. This splash of brightness makes all the difference! Add in the fresh spinach, stirring it gently into the warm orzo until it wilts — it only takes about a minute, so watch it carefully so it stays vibrant and not soggy.

Step 5: Combine Shrimp and Feta, Then Serve

Finally, fold the perfectly cooked shrimp and cubed feta into the pan. Stir it all together gently to warm the shrimp through and slightly soften the feta. Serve this Lemon Orzo with Shrimp, Feta & Spinach Recipe immediately while it’s nice and creamy—this dish is best enjoyed fresh!

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Pro Tips for Making Lemon Orzo with Shrimp, Feta & Spinach Recipe

  • Don’t Overcook Shrimp: Shrimp cook fast—once they turn pink and curl, remove them immediately to keep them tender.
  • Toast Your Orzo: A quick minute toasting the orzo in butter and aromatics amps up the nuttiness before simmering.
  • Stir Often: Frequent stirring prevents the orzo from sticking and burning on the bottom of the pan.
  • Add Spinach Last: Toss in the spinach right before serving to keep the color bright and texture just wilted.

How to Serve Lemon Orzo with Shrimp, Feta & Spinach Recipe

A large white bowl filled with a dish of yellow orzo pasta mixed with pink shrimp, dark green spinach leaves, and white cubes of cheese, all sprinkled with black pepper. The orzo is the main base layer, with shrimp and spinach spread evenly on top, along with the cheese cubes. A wooden spoon with a white twisted handle rests in the bowl, showing the contents inside. Around the bowl, there are whole yellow lemons and lemon slices on a white marbled surface, as well as a small white bowl filled with more cheese cubes and a folded yellow cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this dish with an extra sprinkle of crumbled feta and a quick zest of fresh lemon for a zesty pop. Sometimes, I add freshly chopped parsley or dill for a fresh herbal note that complements the lemon beautifully—plus it looks so inviting on the plate.

Side Dishes

Since this lemon orzo dish is pretty filling on its own, I usually pair it with a simple side salad dressed with olive oil and balsamic vinegar or a crusty loaf of bread to soak up any extra sauce. For a heartier meal, roasted vegetables like asparagus or zucchini are wonderful companions.

Creative Ways to Present

For special occasions, I’ve plated this lemon orzo in shallow bowls, topping each serving with a few extra whole cooked shrimp and sprigs of fresh herbs. It not only looks elegant but makes the meal feel a little fancy without extra work—perfect for impressing friends or family.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 2 days. Because the feta and shrimp are delicate, I try to eat leftovers sooner rather than later to enjoy the best flavor and texture.

Freezing

Freezing this dish isn’t ideal because the spinach and shrimp can become mushy once thawed. If you do freeze it, separate the orzo from the shrimp and add fresh shrimp when reheating for better texture.

Reheating

Reheat leftovers gently on the stovetop over low heat with a splash of broth or water to loosen the orzo, stirring often. Avoid microwaving straight from the fridge without adding liquid, which can make it dry or tough.

FAQs

  1. Can I use frozen shrimp in this Lemon Orzo with Shrimp, Feta & Spinach Recipe?

    Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear nicely and prevents excess water from diluting the flavors.

  2. Is orzo the only pasta I can use?

    Orzo works best because it cooks quickly and creates a creamy texture, but you can try small pasta shapes like couscous or acini di pepe if you prefer. Just adjust cooking time accordingly.

  3. Can I make this recipe dairy-free?

    You can skip the butter and feta or swap them with dairy-free alternatives. Using olive oil instead of butter works great, and there are flavorful vegan feta options that maintain the tangy contrast.

  4. What if I don’t have chicken broth?

    You can substitute with vegetable broth or even water, though broth adds more depth. If using water, consider seasoning the orzo extra with herbs, salt, and pepper.

  5. How do I prevent the orzo from sticking during cooking?

    Stir the orzo regularly while it simmers and use enough liquid to keep it moving. A non-stick or well-seasoned pan also helps keep it from sticking or burning.

Final Thoughts

This Lemon Orzo with Shrimp, Feta & Spinach Recipe holds a special place in my weeknight cooking—it’s fast, flavorful, and feels a little fancy without fuss. I love sharing this one with friends because it impresses without intimidating, and I’m confident you’ll enjoy making it as much as eating it. Give it a try and watch it become one of your favorites too!

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Lemon Orzo with Shrimp, Feta & Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Amanda
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
Print Recipe

Description

A vibrant and creamy Lemon Orzo with Shrimp, Feta, and Spinach recipe that combines tender shrimp sautéed with aromatic garlic and onion, creamy orzo cooked in chicken broth, fresh spinach, zesty lemon, and tangy feta cheese for a delicious, easy-to-make dinner perfect for any night of the week.

Ingredients

Units Scale

Seafood

  • 12 raw shrimp deveined

Dairy & Fats

  • 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 cup orzo
  • 2 cups chicken broth
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • salt and pepper to taste

Instructions

  1. Cook shrimp: In a large pan, melt 1 tbsp of butter over medium-high heat. Generously season the shrimp with salt and pepper, then add them to the pan. Sauté for 2 minutes per side until the shrimp turn pink and are cooked through. Remove the shrimp and set aside on a plate.
  2. Sauté aromatics: In the same pan, add the remaining 1 tbsp butter. Once melted, add the minced garlic and finely diced onion. Cook for 3 to 4 minutes until the onions are softened and fragrant.
  3. Cook orzo: Add the orzo and chicken broth to the pan. Bring to a simmer and cook for about 12 minutes, stirring occasionally to prevent sticking. The broth will reduce, and the orzo will become creamy and tender.
  4. Add lemon and spinach: When the orzo is creamy and most of the liquid has been absorbed, stir in the lemon juice, lemon zest, and fresh spinach. Mix well so the spinach wilts gently into the pasta.
  5. Finish and serve: Return the cooked shrimp to the pan and add the cubed feta cheese. Stir everything together to combine and heat through. Serve immediately while warm.

Notes

  • Use raw shrimp for best flavor and texture, but peeled cooked shrimp can be used as a shortcut.
  • For a vegetarian version, omit shrimp and use vegetable broth instead of chicken broth.
  • Fresh lemon juice brightens the dish; avoid bottled lemon juice for the best taste.
  • If you prefer, substitute butter with olive oil for a lighter option.
  • Stir frequently while cooking orzo to prevent it from sticking and burning on the pan bottom.
  • Add extra spinach or substitute with kale or arugula for different greens.
  • Feta can be crumbled instead of cubed if preferred.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 130 mg

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