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
- 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.
- 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.
- 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.
- 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.
- 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
