Mediterranean 25 min

One-Pan Lemon Butter Shrimp Orzo

Name: One-Pan Lemon Butter Shrimp Orzo
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp, peeled and deveined; 1.5 cups orzo pasta; 3 cups chicken broth; 4 cloves garlic, minced; 3 tablespoons butter; Zest and juice of 1 lemon; ½ cup cherry tomatoes, halved; 2 cups baby spinach; ¼ cup grated Parmesan; ½ teaspoon red pepper flakes; Salt and black pepper to taste; Fresh parsley for garnish

quickseafoodhealthyone-panhigh-protein

Ingredientsfor 2

420

Cal

32g

Protein

48g

Carbs

12g

Fat

11 lb large shrimp, peeled and deveined
21.5 cups orzo pasta
33 cups chicken broth
44 cloves garlic, minced
53 tablespoons butter
6Zest and juice of 1 lemon
7½ cup cherry tomatoes, halved
82 cups baby spinach
9¼ cup grated Parmesan
10½ teaspoon red pepper flakes
11Salt and black pepper to taste
12Fresh parsley for garnish

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Instructions

1
Melt 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with salt, pepper, and red pepper flakes. Sear shrimp 1–2 minutes per side until pink and golden. Remove immediately.
2
In the same skillet, melt remaining butter over medium heat. Add garlic and cook 1 minute. Add orzo and toast 2 minutes until lightly golden.
3
Pour in chicken broth and bring to a boil. Reduce heat to medium-low and cook uncovered, stirring occasionally, for 10–12 minutes until orzo is al dente and most broth is absorbed. Add cherry tomatoes midway through.
4
Stir in spinach until wilted, then fold in lemon zest, lemon juice, and Parmesan. Return shrimp to the pan and stir gently to warm through. Taste and adjust seasoning. Garnish with fresh parsley. The whole dish cooks in one pan with minimal cleanup.