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- 1 cup orzo pasta - 1 pound large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 lemon - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 cups baby spinach - 1/4 cup parmesan cheese, grated - Fresh parsley, chopped for garnish When I cook Lemon Garlic Shrimp Orzo, I focus on fresh ingredients. The orzo pasta is the star, as it soaks up all the tasty flavors. I love using large shrimp, peeled and deveined, because they cook quickly and add a nice bite. Garlic brings depth and aroma to the dish. I always use fresh garlic, minced just before cooking. The zest and juice of a lemon give it a bright flavor. Red pepper flakes can add a kick if you like spice. Adjust the salt and pepper to your taste. The baby spinach adds color and nutrition. I finish the dish with grated parmesan cheese for creaminess. Finally, I sprinkle fresh parsley for a pop of freshness and color. - Large pot for boiling - Skillet - Measuring cups and spoons - Cooking utensils (spatula, tongs) - Colander Gather these tools before you start. A large pot helps boil the orzo, while a skillet is perfect for sautéing the shrimp. Measuring cups and spoons ensure accuracy. Use a colander for draining the orzo. By preparing everything, you save time and cook smoothly. Now, let’s dive into the full recipe! To start, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook it as the package directs. This usually takes around 8 to 10 minutes for a perfect al dente texture. Once done, drain the orzo and be sure to save 1/2 cup of that pasta water. This water has starch that will help our sauce later. Next, take a large skillet and heat 3 tablespoons of olive oil over medium heat. Once hot, add 1 pound of large shrimp. Lay them out in a single layer and sprinkle with salt, pepper, and red pepper flakes if you want a little kick. Cook each side for about 2 to 3 minutes. You want them to look pink and opaque. Once cooked, remove the shrimp and set them aside. In the same skillet, add the minced garlic. You need about 4 cloves for great flavor. Sauté the garlic for about 30 seconds until you can smell that lovely aroma. Then, stir in the zest and juice of 1 lemon. This adds a bright flavor. Pour in the reserved pasta water and mix it all together. Now it’s time to bring it all together. Add the cooked orzo to the skillet with the sauce. Then, toss in 2 cups of baby spinach. Stir everything well and cook until the spinach wilts down, which takes about 2 to 3 minutes. This step adds color and nutrients to your dish. Remove the skillet from heat. Mix in 1/4 cup of grated parmesan cheese until it melts and blends into the dish. Taste and adjust the seasoning with salt and pepper if needed. Finally, plate your Lemon Garlic Shrimp Orzo and garnish with fresh chopped parsley. Serve it right away for the best flavor experience. For a full recipe, check the details mentioned above. Cooking shrimp just right is key for this dish. You want them to turn pink without overcooking. Overcooked shrimp can become rubbery. Cook them for about 2-3 minutes on each side until they change color and look opaque. When choosing fresh shrimp, look for those with a mild sea scent. They should not smell strong or fishy. The shells should be firm and shiny. If you can, buy shrimp that are wild-caught. They often taste better than farmed shrimp. A creamy sauce makes this dish special. You can use the reserved pasta water to help with the sauce's texture. Just add it slowly until you reach the creaminess you like. It helps bind everything together. If you want to switch cheeses, try feta or goat cheese. They add a unique taste. You can also use nutritional yeast for a vegan option that still packs flavor. To make this dish pop, think about adding fresh herbs. Basil and dill work well here. Just chop them up and stir them in at the end. They add freshness and make the meal more vibrant. If you like spice, red pepper flakes are your friend. Add them to the shrimp while cooking for a nice kick. You can adjust the amount based on your taste. Start with a little, and add more if you want more heat. {{image_2}} You can easily add more veggies to this dish. Bell peppers, zucchini, or cherry tomatoes work well. Chop them into small pieces for even cooking. If you add hard veggies like carrots, cook them longer at the start. For softer ones, add them just before the spinach. This way, they stay bright and fresh. If you want a change, try chicken or tofu instead of shrimp. For chicken, cut it into bite-sized pieces and cook until golden brown. If using tofu, press it to remove water, then sauté until crisp. For other seafood, scallops are a great choice. Cook them for about 2-3 minutes on each side until they turn golden. To make this dish gluten-free, use gluten-free orzo or any gluten-free pasta. Quinoa or rice are good swaps too. Just adjust the cooking time based on the pasta you choose. You may need to add a bit more liquid for flavor, so taste as you go. This keeps your dish tasty and satisfying. For the full recipe, refer to the section above. To keep your Lemon Garlic Shrimp Orzo fresh, place it in a container. Use an airtight container to avoid moisture. You can refrigerate it for up to three days. For longer storage, freeze the dish for up to two months. Just make sure to cool it first. This helps keep the shrimp from getting tough. When you want to enjoy leftovers, use the stovetop. Heat it in a skillet on low. Add a splash of water or broth to keep it moist. Stir often to avoid sticking. You can also refresh the flavors by adding a bit of lemon juice or fresh parsley when reheating. In the fridge, Lemon Garlic Shrimp Orzo lasts about three days. In the freezer, it can stay good for two months. Look for signs of spoilage like an off smell or changed texture. If it looks dry or discolored, it’s best to throw it out. Yes, you can use frozen shrimp. Thaw them in the fridge overnight or under cold water. Cook them right after thawing to keep the best texture. This method keeps them juicy. Just remember to dry them well before cooking to avoid extra water in your dish. Yes, you can make Lemon Garlic Shrimp Orzo ahead of time. Prep the orzo and shrimp, then store them separately in the fridge. Combine them when you’re ready to eat. This keeps everything fresh. If you store it, heat it gently to avoid overcooking the shrimp. If you can’t find orzo, you have options. Try small pasta shapes like ditalini or or any grain like quinoa or couscous. These will work well and add different textures. Just make sure to adjust cooking times as needed. The spice level depends on the red pepper flakes. I recommend starting with a pinch. If you like heat, add more to taste. For milder flavors, skip the flakes. You can also add fresh herbs for extra flavor without heat. Absolutely! If you want a dairy-free dish, skip the cheese. Use nutritional yeast for a cheesy flavor. You can also add more lemon zest or herbs to boost the taste. This keeps the dish flavorful and satisfying without dairy. For the full recipe, check out the section above! This blog post explored a delicious Lemon Garlic Shrimp Orzo recipe. We covered the ingredients, kitchen tools, and step-by-step instructions needed to create this dish. You'll find tips for cooking shrimp perfectly, enhancing flavors, and even making variations to suit your taste. Incorporating these insights will help you prepare a tasty meal. Enjoy the cooking process, experiment with flavors, and make this dish your own!

Lemon Garlic Shrimp Orzo

Looking for a delicious and easy recipe to impress your dinner guests? Try this Lemon Garlic Shrimp Orzo! Packed with succulent shrimp, zesty lemon, and creamy parmesan, it's a meal that bursts with flavor. Perfect for both beginners and experienced cooks, this recipe guides you through every simple step.
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Ingredients
  

1 cup orzo pasta

1 pound large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 1 lemon

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 cups baby spinach

1/4 cup parmesan cheese, grated

Fresh parsley, chopped for garnish

Instructions
 

Cook the Orzo: In a large pot, boil water and season it with salt. Add the orzo and cook according to package instructions until al dente. Drain and set aside, saving about 1/2 cup of the pasta water.

    Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the shrimp in a single layer and season with salt, pepper, and red pepper flakes if using. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

      Prepare the Garlic Lemon Sauce: In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.

        Combine Ingredients: Add the cooked orzo to the skillet, along with lemon zest, lemon juice, and the reserved pasta water. Stir well to combine to create a creamy consistency.

          Add Spinach and Shrimp: Return the shrimp to the skillet along with the baby spinach. Cook for another 2-3 minutes, stirring frequently, until the spinach wilts.

            Add Cheese and Serve: Remove from heat and stir in the grated parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper.

              Garnish and Plate: Serve hot, garnished with fresh parsley and additional parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4