Lemon Shrimp Orzo Skillet (Printable)

Vibrant Mediterranean skillet with tender shrimp, bright lemon, and perfectly cooked orzo ready in 30 minutes.

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach

→ Grains & Pasta

06 - 1 cup orzo pasta

→ Liquids & Oils

07 - 2¼ cups low-sodium chicken or vegetable broth
08 - Juice and zest of 1 large lemon
09 - 2 tbsp extra-virgin olive oil

→ Spices & Seasonings

10 - ½ tsp chili flakes (optional)
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs & Garnish

13 - ¼ cup fresh parsley, chopped
14 - Lemon wedges, for serving

# Directions:

01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat the shrimp dry with paper towels and season lightly with salt, pepper, and smoked paprika. Sauté for 2–3 minutes per side until just pink and opaque. Remove the shrimp from the skillet and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the chopped onion for 2–3 minutes until softened and translucent. Stir in the minced garlic and chili flakes if using, and cook until fragrant, about 30 seconds.
03 - Add the orzo to the skillet and toast for 1–2 minutes, stirring constantly to coat the pasta evenly in the oil and aromatics.
04 - Pour in the broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 7–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
05 - Stir in the halved cherry tomatoes and baby spinach. Cook for 1–2 minutes until the spinach is wilted and the tomatoes begin to soften.
06 - Return the seared shrimp to the skillet and gently toss everything together. Cook for 2 more minutes until the shrimp are heated through. Taste and adjust seasoning with salt and pepper as needed.
07 - Remove the skillet from heat. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges alongside.

# Expert Suggestions:

01 -
  • One pan means you get a flavorful meal with barely any dishes to wash at the end.
  • The lemon and herbs make it taste like something you would eat on a sun drenched patio even in the middle of winter.
  • It scales effortlessly from a quick weeknight dinner to a casual gathering with friends.
02 -
  • Do not overcook the shrimp during the initial sear because they will cook again when returned to the pan, and rubbery shrimp cannot be fixed.
  • Stir the orzo occasionally as it simmers to prevent it from sticking to the bottom of the skillet, which can happen quickly and scorches easily.
  • If the orzo absorbs the liquid before it is fully tender, add a splash of warm water or broth and continue cooking.
03 -
  • Toast the orzo for a full two minutes before adding liquid because that brief step builds a depth of flavor that you simply cannot get any other way.
  • Use a lemon that feels heavy for its size because that indicates more juice and a thinner skin, which means more zest oil and brighter flavor throughout the dish.

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