✅ Ingredients:
For the orzo:
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1 cup orzo pasta
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2 cups chicken or vegetable broth
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2 cups baby spinach, chopped
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1/4 cup diced red and yellow bell peppers
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1 tbsp olive oil or butter
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Salt & pepper to taste
For the shrimp:
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1 lb large shrimp (peeled & deveined)
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2–3 cloves garlic, minced
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2 tbsp olive oil or butter
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Juice & zest of 1 lemon
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1/2 tsp red pepper flakes (optional)
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Salt & black pepper to taste
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Fresh chopped parsley (garnish)
🔥 Instructions:
1. Cook the orzo:
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In a medium pot, heat 1 tbsp olive oil.
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Add orzo and toast lightly for 1–2 minutes.
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Pour in broth, bring to a boil.
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Reduce heat and simmer until orzo is tender and broth is absorbed (about 8–10 minutes).
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Stir in spinach and diced peppers. Let spinach wilt. Season with salt & pepper. Cover and set aside.
2. Cook the shrimp:
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In a skillet, heat 2 tbsp olive oil or butter over medium-high.
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Add minced garlic, sauté 30 seconds until fragrant.
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Add shrimp, season with salt, pepper, and red pepper flakes.
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Sear 2–3 minutes per side until shrimp turn pink and opaque.
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Add lemon juice and zest. Toss to coat. Turn off heat.
3. Combine and serve:
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Plate the spinach orzo.
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Top with the lemon garlic shrimp.
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Garnish with fresh chopped parsley and a little drizzle of olive oil or extra lemon juice if desired.
🧑🍳 Chef’s Tip:
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Want it extra rich? Stir in a spoonful of cream cheese or a splash of cream into the orzo.
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Need a shortcut? Use pre-cooked shrimp and just sauté quickly with garlic and lemon.
Let me know if you want this as a one-pan meal or baked version! 🍽️