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To make Lemon Garlic Orzo with Shrimp, you'll need: - 1 cup orzo pasta - 1 pound large shrimp, peeled and deveined - 3 tablespoons olive oil, divided - 4 cloves garlic, minced - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - 1/4 teaspoon red pepper flakes (optional) Using fresh ingredients makes a big difference. Fresh shrimp brings a sweet taste. Fresh garlic adds a strong aroma. Fresh lemon juice gives a bright zing. When you use fresh herbs like parsley or spinach, they add color and flavor. They help the dish come alive. You will taste the difference. Fresh ingredients make your meal not just good, but great. You can change some ingredients if you want. Here are a few options: - Instead of orzo, use quinoa or rice for a gluten-free option. - Frozen shrimp works well, just thaw it first. - If you don’t have cherry tomatoes, any diced tomato will do. - Spinach can be swapped for kale or arugula. - You can leave out the red pepper flakes for a milder dish. These swaps can still give you a tasty meal. Don't be afraid to get creative! {{ingredient_image_1}} To start, you need a large pot. Fill it with water and add salt. Bring it to a boil. When the water boils, add 1 cup of orzo pasta. Cook it according to the package instructions. Usually, it takes around 8 to 10 minutes. You want it to be al dente, which means it should be firm but not hard. Once cooked, drain the orzo and set it aside. Next, let’s cook the shrimp. Take a large skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute. It should smell great, but don’t let it burn. Now, add 1 pound of peeled and deveined shrimp to the skillet. Season them with salt, pepper, and red pepper flakes if you like spice. Cook the shrimp for 2 to 3 minutes on each side. They should turn pink and opaque when done. Remove them from the skillet and set them aside. Now it’s time to mix everything. In the same skillet, add the drained orzo. Then, add the zest of 1 lemon, 1/4 cup of lemon juice, and 1 cup of halved cherry tomatoes. Stir all of this together and let it cook for 2 to 3 minutes. The tomatoes should soften but not fall apart. After that, add 1 cup of fresh spinach leaves and the cooked shrimp back into the skillet. Toss everything together and cook for another 2 minutes. The spinach should wilt nicely. Finally, remove the skillet from heat and stir in 1/4 cup of chopped parsley. Taste and add more salt or pepper if needed. Enjoy your meal! To boost the lemon flavor, use fresh lemon juice and zest. The zest carries a strong, bright taste. You can also add more lemon juice if you like it tangy. Toss in a bit of lemon zest just before serving for a fresh burst. Another trick is to let the dish sit for a few minutes. This helps the flavors blend well together. Using the right tools can make cooking easier and more fun. Here are a few I recommend: - A large pot for boiling orzo. - A large skillet to cook shrimp and mix the ingredients. - A zester or grater for the lemon zest. - A good cutting board for chopping garlic and parsley. - A sharp knife for easy slicing. These tools help you work fast and keep your kitchen tidy. Even simple recipes can have pitfalls. Here are some mistakes to watch out for: - Overcooking the shrimp. They should be pink and opaque in just a few minutes. - Not salting the pasta water. This adds flavor to the orzo. - Skipping the fresh ingredients. Fresh garlic, tomatoes, and spinach are key to flavor. - Forgetting to taste as you go. Adjust salt and pepper to your liking. Keep these tips in mind, and your dish will shine! Pro Tips Fresh Ingredients: Always use fresh shrimp and vegetables for the best flavor and texture in your dish. Perfectly Cooked Shrimp: Cook shrimp just until they turn pink and opaque to avoid overcooking, which can make them rubbery. Lemon Zest Balance: Be generous with lemon zest; it enhances the dish's brightness and adds a fragrant aroma. One-Pan Wonder: For easy cleanup, try cooking everything in one skillet, allowing flavors to meld beautifully. {{image_2}} You can easily make this dish vegetarian. Just swap the shrimp for chickpeas. Use one can, drained and rinsed. Chickpeas add protein and a nice texture. They soak up the lemon and garlic flavors well. This option keeps the meal hearty and satisfying. Plus, it makes the dish friendly for vegetarians. If you need a gluten-free meal, try using quinoa or rice. Quinoa cooks quickly and has a nutty flavor. Use 1 cup of quinoa, rinsed. Cook it in two cups of water for about 15 minutes. If you prefer rice, use jasmine or basmati for a fragrant touch. Both options will blend well with the lemon and garlic. Feel free to get creative with flavors! You can add fresh herbs like basil or dill for a twist. A pinch of cumin or smoked paprika brings a warm depth. Fresh herbs brighten the dish, while spices add warmth. Adjust to your taste and enjoy a new spin on this classic dish! To store leftover Lemon Garlic Orzo with Shrimp, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. Use a container that fits the amount you have. Avoid overfilling to prevent spilling when you close it. When reheating, use a skillet for best results. Add a splash of olive oil or water. Heat over medium-low heat. Stir often to warm evenly. You can also use the microwave. Cover the dish with a damp paper towel. This keeps the orzo moist and tasty. In the fridge, Lemon Garlic Orzo with Shrimp lasts about 3 days. Make sure to keep it sealed tight. If you freeze it, it can last up to 2 months. Just remember to thaw it in the fridge before reheating. This helps maintain its flavor and texture. Yes, you can use frozen shrimp! Just thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This method helps them thaw quickly without cooking. After thawing, peel and devein them if needed. Then, follow the recipe as normal. Using frozen shrimp can be a great time-saver. Several side dishes go well with Lemon Garlic Orzo with Shrimp. Here are a few tasty options: - Garlic bread: It adds a nice crunch and flavor. - Steamed broccoli: This brings a healthy green element to your meal. - Mixed green salad: A simple salad with vinaigrette adds freshness. - Roasted asparagus: This side is light and complements the shrimp well. These sides enhance the meal and make it more filling. To add spice to your dish, consider these options: - Increase red pepper flakes: Use more than 1/4 teaspoon for a bolder kick. - Add jalapeños: You can chop fresh jalapeños and sauté them with garlic. - Use hot sauce: A dash of your favorite hot sauce can add heat. These simple tweaks can turn up the heat without changing the dish too much. Enjoy experimenting! Lemon Garlic Orzo with Shrimp is a tasty dish made with fresh ingredients. We explored each ingredient's role and how to cook everything perfectly. You learned tips to boost the lemon flavor and avoid common mistakes. Variations allow you to customize the dish, making it vegetarian or gluten-free. Proper storage keeps leftovers tasty for days. Overall, this recipe is simple and rewarding. Enjoy making it your own!

Zesty Lemon Garlic Orzo with Shrimp

A vibrant and flavorful dish combining orzo pasta, shrimp, and fresh ingredients with a zesty lemon garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 lemon zest of
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach leaves
  • Salt and pepper to taste
  • 0.25 cup fresh parsley, chopped
  • 0.25 teaspoon red pepper flakes (optional)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
  • While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.
  • Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the cooked orzo, lemon zest, lemon juice, and cherry tomatoes. Stir to combine and let cook for about 2-3 minutes until the tomatoes are slightly softened.
  • Add the fresh spinach leaves and cooked shrimp back into the skillet. Toss everything together and cook for an additional 2 minutes until the spinach is wilted and everything is heated through.
  • Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper as needed.

Notes

Serve in shallow bowls with a sprinkle of extra parsley on top and a lemon wedge on the side for garnish.
Keyword garlic, lemon, orzo, pasta, shrimp