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Healthy Recipes | One Skillet Lemon Pepper Shrimp And Orzo

Carol Blair
Saturday, 28 September 2019
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One skillet lemon pepper shrimp and orzo comes together in right around 30 minutes and is sure to become a family favorite.

Life has been a total whirlwind since getting back from Italy a little over a week ago. I knew taking 10 days off work and basic adult obligations would have some side effects (poor me, right?), however is it crazy to say that I feel like I already need another vacation?

Amidst the craziness of life and, therefore, minimal brain capacity allotted to weeknight dinners, I’ve been all about big flavor with minimal cleanup lately.

Can we talk about how amazing one pot meals are? Years ago, I would never go near a one pot meal with a ten foot pole – I just had this suspicion that a one pot meal had major taste deficiencies. It was just too easy and too good to be true. But now – well, let’s just say that I’m only living off of one pot meals for the rest of my life.

After all, why would you ever want to live in a world where you have dirty up all these dishes when you only need one pot? And this orzo shrimp. Yes, it really comes together in a single pot. Even the uncooked orzo gets cooked right in there!

One Skillet Lemon Pepper Shrimp And Orzo

Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 4 servings

Ingredients:

  • 1¼ cups dry orzo
  • 3 cups lower sodium chicken or vegetable broth
  • 3 cups fresh baby spinach
  • Zest and juice of 1 small lemon
  • 1 tsp. freshly ground black pepper, divided
  • 1 Meyer lemon, sliced
  • 3 garlic cloves, minced
  • ⅓ cup finely chopped shallots
  • 1 Tbsp. organic unsalted butter
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 lb. peeled and deveined shrimp
  • ¾ tsp. kosher salt, divided

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Instructions:

  1. First, Heat butter and 1 Tbsp. of the oil in a large skillet over medium-high. Add shrimp; cook 2 to 3 minutes per side, until golden brown. Season with ¼ tsp. each of the salt and black pepper. Transfer to a plate. Add Meyer lemon slices and sear until golden on each side, about 1 minute. Set aside.
  2. Second, Add remaining 1 Tbsp. oil to pan and reduce heat to medium. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until softened and aromatic. Add orzo, stir to coat; cook 1 minute. Add broth and bring mixture to a boil. Reduce to a simmer and cook for 10 to 12 minutes, until orzo is al dente and most liquid is absorbed. Stir in spinach and remaining ½ tsp. salt and ¾ tsp. black pepper. Cook 1 to 2 minutes, stirring often, until spinach is wilted.
  3. Add shrimp back to pan and stir in zest and juice of lemon. Garnish with seared Meyer lemon slices.




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Carol Blair

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