Looking for a quick and delicious weeknight dinner that’s both nutritious and satisfying? This Shrimp and Spinach Orzo Skillet is exactly what you need. I’ve combined tender shrimp, fresh spinach, and perfectly cooked orzo pasta in a light, lemony sauce that comes together in just one pan. It’s the kind of meal that feels restaurant-worthy but is surprisingly simple to make at home.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1½ cups orzo pasta
- 4 cups fresh spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 lemon (juice and zest)
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add orzo to the skillet and toast it for 2-3 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is almost tender.
- Season shrimp with salt, pepper, and Italian seasoning. Add them to the skillet and cook for 2-3 minutes per side until pink.
- Stir in the spinach and cook until just wilted, about 1-2 minutes.
- Add lemon juice, zest, and Parmesan cheese. Stir until well combined and creamy.
- Taste and adjust seasoning as needed. Sprinkle with red pepper flakes if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
Make sure not to overcook the shrimp – they should be just pink and opaque. If they’re overcooked, they’ll become tough and rubbery. For the best results, use fresh spinach rather than frozen, as frozen spinach can make the dish watery. The orzo should be al dente when done – it will continue to absorb liquid as it sits. If the mixture seems too dry at any point, add a splash more broth or water. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the dish is best enjoyed fresh.
If you’re looking to make substitutions, you can use vegetable broth instead of chicken broth for a pescatarian version, or swap the orzo for another small pasta shape. Just adjust the cooking time accordingly. For a dairy-free option, you can omit the Parmesan cheese and add a touch more lemon juice for flavor.
Shrimp and Spinach Orzo Skillet
Ingredients
- 1 pound large shrimp peeled and deveined
- 1½ cups orzo pasta
- 4 cups fresh spinach
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 lemon juice and zest
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes optional
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add orzo to the skillet and toast it for 2-3 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is almost tender.
- Season shrimp with salt, pepper, and Italian seasoning. Add them to the skillet and cook for 2-3 minutes per side until pink.
- Stir in the spinach and cook until just wilted, about 1-2 minutes.
- Add lemon juice, zest, and Parmesan cheese. Stir until well combined and creamy.
- Taste and adjust seasoning as needed. Sprinkle with red pepper flakes if desired.
