Sauteéd Shrimp with Lemony Parmesan Orzo

Busy weeknights call for recipes that are as quick and easy as they are delicious, and this Sautéed Shrimp with Lemony-Parmesan Orzo is the perfect answer. With just one pan, a handful of simple ingredients, and less than 30 minutes, you can have a complete meal on the table that you can feel good about during this busy holiday season. 

Tender shrimp quickly sautéed, creamy orzo combined with fresh spinach, parmesan cheese and lemon zest come together in a dish that’s light, flavorful, and that everyone will love — all while keeping the cleanup to a minimum.  I hope you try it!

Sauteéd Shrimp with Lemony-Parmesan Orzo

Serves 4

Ingredients

Shrimp

1 tbsp olive oil

1 tbsp butter

1 lb. shrimp (size: 21-25, peeled & deveined)

2 garlic cloves, finely chopped

Pinch of red pepper flakes (to your taste)

4 sprigs thyme, leaves stripped from stems

1 tsp kosher salt

ORZO

2 tbsp butter

2 garlic cloves, finely chopped

2 shallots, finely chopped

8 oz. orzo pasta

½ c. dry white wine

2 c. chicken stock

¾ tsp kosher salt

½ tsp black pepper

5 oz. baby spinach

⅓ – ½ c. parmesan

Zest of 1 lemon

2 tbsp. Chopped parsley

Preparation

1. Prep the vegetables. Finely chop the garlic and shallots and set aside.
2. Prep the shrimp. Using paper towels, pat the shrimp dry and season with kosher salt.
3. Cook the shrimp. Heat a large sauté pan over medium-high heat and add the olive oil and butter. Next, add the garlic and red pepper flakes and cook for a minute or two.  Add the shrimp and thyme and cook for about 1 minute on each side.  When the shrimp is done, transfer it and everything in the pan to a plate and set aside.
4. Cook the orzo. Add 2 tablespoons of butter to the pan, along with the garlic and shallots over medium heat. Cook for 3-4 minutes.
5. Add the orzo and let it toast in the pan for a couple of minutes.
6. Add the white wine and scrape up any brown bits on the bottom of the pan.  Let the wine reduce until almost dry.
7. Add the chicken stock. Bring it to a boil and reduce to a simmer. Cover and let simmer on the lowest heat for 10 minutes.
8. Finish and serve. After 10 minutes, remove the lid and add the spinach. Stir it around and let it wilt and become incorporated into the orzo.
9. Cut the heat and add the parmesan, lemon zest, and parsley. Stir it well to make sure everything is combined and then add the shrimp back to the pan. Stir some of them into the orzo and leave some to place on top.  ENJOY!

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Hello, I’m Natalie!  I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor. A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing: making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do. You can find my blog at NatalieMarbleCooks.com.  And on social media you can find me at @NatalieMarbleCooks.  Sign up for my email newsletter here, where I share family-friendly recipes, tips & tricks, and hopefully a little inspiration!