Description
A bright and flavorful Lemon Orzo with Shrimp, Feta & Spinach, combining tender shrimp and creamy orzo with fresh lemon zest, tangy feta, and vibrant spinach for a quick and satisfying meal.
Ingredients
Units
Scale
Shrimp
- 2 tbsp butter
- 12 raw shrimp deveined
- 1/4 tsp salt
- 1/4 tsp pepper
Orzo and Vegetables
- 2 cloves garlic minced
- 1 onion finely diced
- 1 cup orzo
- 2 cups chicken broth
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 cups spinach
- salt and pepper to taste
Finish
- 2/3 cup feta cut into small cubes
Instructions
- Sauté 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 they turn pink. Remove the shrimp and set aside on a plate.
- Sauté Aromatics: In the same pan, add the remaining butter. Once melted, add the minced garlic and diced onion. Cook for 3 to 4 minutes until the onions soften and become translucent.
- Cook Orzo: Add the orzo and chicken broth to the pan. Allow the mixture to simmer for about 12 minutes, stirring occasionally to prevent sticking. The liquid will reduce and the orzo will become creamy.
- Add Lemon and Spinach: When the orzo is creamy and the liquid mostly absorbed, stir in the lemon juice, lemon zest, and spinach. Continue stirring until the spinach wilts and incorporates fully into the orzo.
- Combine and Serve: Add the cooked shrimp and cubed feta to the pan. Stir gently to combine all ingredients. Serve immediately for best flavor and texture.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian-friendly option (omit shrimp).
- If you prefer, use olive oil instead of butter for a lighter dish.
- Make sure to stir frequently during orzo cooking to avoid burning.
- For more tang, add extra lemon juice to taste before serving.
- Use fresh shrimp for best results, or thaw frozen shrimp completely before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
