An Easy Weeknight Supper, Sissy Style
Growing up, shrimp was something we ate at a restaurant or maybe on the occasional vacation. We didn't do a whole lot of either, so cooking shrimp at home wasn't something I knew much about.
When I first started experimenting with shrimp, I was a little intimidated. Turns out, it's a whole lot easier than I imagined!
The first time I made this lemon garlic shrimp with spinach orzo, I overheard Benny telling somebody about it the very next day. Now, I don't know about y'all, but when somebody is still talking about what you cooked the night before, I consider that a win! 😂
It's become one of our favorite weeknight suppers. Everything comes together pretty quickly, and we usually just scoop it into bowls and call it supper.
Prep Time: Approximately 10 minutes
Cook Time: Approximately 20 minutes
Total Time: Approximately 30 minutes
Servings: 4–6
Ingredients
2 pounds jumbo raw shrimp, peeled and deveined
1½ cups dry orzo
3 cups chicken or vegetable broth
1½ tablespoons olive oil
2 tablespoons butter, divided
2½ teaspoons jarred minced garlic (approximately 5 cloves)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2–3 packed cups fresh spinach, or more to taste
¼ cup freshly shredded Parmesan cheese, optional
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
Lemon pepper seasoning, optional
Let's Make Supper!
1. Get the shrimp ready.
Spread your shrimp in a single layer and pat them dry on both sides. Season with salt and pepper, or use a little lemon pepper if you prefer.
2. Start the orzo.
In a large skillet over medium heat, warm the olive oil and 1 tablespoon of butter. Add the minced garlic and stir just until fragrant, about 30 seconds. Don't let it brown.
Add the dry orzo and stir for 60–90 seconds to lightly toast it.
Pour in the broth, stir, and simmer uncovered for approximately 10–12 minutes, stirring frequently, until the orzo is tender and the liquid has thickened into a creamy consistency. Add a splash of broth or water if needed.
3. Give those shrimp a little sear!
While the orzo simmers, melt the remaining tablespoon of butter in a separate skillet over medium-high heat.
Add the shrimp in a single layer, working in batches if necessary. Cook for approximately 2–3 minutes per side, depending on their size, until lightly golden, opaque, and cooked through.
4. Add the spinach.
Once the orzo is tender, turn off the heat and stir in the fresh spinach. Allow it to wilt gently.
5. Finish with lemon.
Stir in the lemon zest and fresh lemon juice. Taste and adjust the salt and pepper as needed.
6. Bring it all together.
Gently fold in the cooked shrimp and finish with freshly shredded Parmesan if desired.
Spoon into bowls and supper is ready!
A Little Side Note
If you want a good sear on something, make sure it's dry before putting it into a hot skillet. Otherwise, that extra moisture creates steam instead of the pretty golden color you're looking for.
And if you see garlic in one of my recipes, chances are I'm using minced garlic from a jar. Fresh is wonderful, but I like keeping things simple where I can!
P.S. Benny isn't a big spinach fan, so I use a little less than the original recipe calls for. Feel free to adjust it to your family's taste. I think broccoli would be delicious in this, too! Just cook the broccoli until tender before adding it. You could certainly serve this with a salad or another vegetable, but around here, we're perfectly happy eating it straight from a bowl.