Ingredients
Shrimp
- 1 lb. raw peeled and deveined shrimp
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 1 Tbsp. butter
Sauce & Orzo
- 1 Tbsp. butter
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 4 garlic cloves, minced
- 1 1/4 cups dry orzo pasta
- 3 cups lower-sodium chicken or vegetable broth
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3 cups fresh baby spinach (or 8 oz. fresh asparagus, trimmed and sliced into 2-inch pieces)
- Zest and juice of 1 lemon
- 2 Tbsp. finely chopped fresh parsley or dill
Instructions
- Prepare and Cook Shrimp: Pat the shrimp dry using a paper towel to remove excess moisture. In a bowl, toss the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper to season evenly. Heat 1 tablespoon of butter in a large skillet over medium heat. Arrange the shrimp in the skillet carefully, avoiding overlap to ensure even cooking. Cook the shrimp for 3 minutes on one side, then flip and cook for an additional 1 minute. Once cooked through and pink, transfer the shrimp to a plate. If your skillet is small, cook shrimp in two batches to prevent overcrowding.
- Sauté Aromatics and Toast Orzo: To the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the finely chopped shallots and minced garlic. Cook for 2 to 3 minutes while stirring occasionally, until the shallots are softened and the mixture becomes aromatic. Add the dry orzo to the skillet and stir to coat the pasta with the butter and oil. Allow the orzo to cook for about 1 minute to lightly toast the grains, enhancing their flavor.
- Cook Orzo and Greens: Pour in 3 cups of lower-sodium chicken or vegetable broth. Add the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and gently simmer for 10 to 15 minutes. Check occasionally until the orzo is al dente and most of the liquid has been absorbed. During the last few minutes of cooking, stir in the fresh baby spinach or asparagus to allow them to wilt or become tender but still crisp. Keep the skillet covered to steam the greens properly.
- Finish with Lemon and Shrimp: Once the orzo and greens are cooked, uncover the skillet. Stir in the lemon zest and lemon juice to add a bright citrus flavor that balances the dish. Return the cooked shrimp to the pan, gently folding them into the orzo mixture to warm them through and combine all flavors.
- Garnish and Serve: Sprinkle the finely chopped fresh parsley or dill over the top for herbaceous freshness. Garnish with extra cracked black pepper if desired. Serve immediately and enjoy a flavorful, hearty meal all created in one skillet.
Notes
- You can substitute asparagus for the spinach if preferred; just slice and cook until tender but still crisp.
- Cooking shrimp in batches ensures they cook evenly and don’t steam instead of sear.
- Using lower-sodium broth helps control the saltiness; adjust seasoning at the end to taste.
- For a dairy-free version, omit butter or replace with a suitable vegan butter substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
