Ingredients
Primary Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup uncooked orzo
- 2½ cups chicken broth (low-sodium) or vegetable broth
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup Parmesan cheese, grated
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the base: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it becomes softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the orzo: Add 1 cup of uncooked orzo to the skillet and stir continuously for about 1 minute until the orzo becomes lightly golden, enhancing its nuttiness.
- Cook the orzo: Pour in 2½ cups of chicken or vegetable broth. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet and let it cook for 8 minutes, stirring occasionally to prevent sticking.
- Add shrimp and seasoning: Stir in the peeled and deveined shrimp along with 1 teaspoon Italian seasoning. Cover again and cook for 3 to 4 minutes, or until the shrimp turn pink and the orzo is tender.
- Finish the dish: Mix in the lemon zest, lemon juice, grated Parmesan cheese, and baby spinach. Stir until the spinach wilts and the mixture becomes creamy and well combined.
- Garnish and serve: Sprinkle the dish with chopped fresh parsley and add an extra squeeze of lemon juice for added brightness if desired. Serve hot immediately for the best flavor.
Notes
- Use low-sodium broth to better control the saltiness of the dish.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or chickpeas and use vegetable broth.
- Ensure the shrimp are peeled and deveined for the best texture and flavor.
- Stirring occasionally while cooking orzo prevents it from sticking to the pan.
- Adjust lemon juice to taste for more or less acidity.
- If Parmesan is unavailable, Pecorino Romano or a similar hard cheese can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
