Stovetop Lemon-Garlic Shrimp with Spinach and Orzo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp cooked in a bright lemon-garlic sauce with tender spinach and orzo pasta, perfect for a quick and flavorful dinner. This mediterranean-inspired seafood ready in about 25 minutes pairs orzo pasta, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (10 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 3/4 cup orzo pasta and 1/2 tsp salt. Cook uncovered for 7-8 minutes until tender but firm. Drain and set aside.
  2. Step 2: While the orzo cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 12 oz peeled and deveined shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes per side until shrimp are pink and opaque, then remove from skillet.
  3. Step 3: Reduce heat to medium-low and add 4 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant.
  4. Step 4: Stir in 3 tbsp fresh lemon juice and 1/4 tsp red pepper flakes. Add 3 cups fresh spinach leaves and cook, stirring, until wilted, about 2 minutes.
  5. Step 5: Return shrimp to the skillet along with cooked orzo. Toss everything together and cook for 1 minute to combine flavors. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Stovetop Lemon-Garlic Shrimp with Spinach and Orzo take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stovetop Lemon-Garlic Shrimp with Spinach and Orzo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in Stovetop Lemon-Garlic Shrimp with Spinach and Orzo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stovetop Lemon-Garlic Shrimp with Spinach and Orzo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stovetop Lemon-Garlic Shrimp with Spinach and Orzo?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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