Lemon Orzo with Shrimp, Feta & Spinach
This Lemon Orzo and Shrimp dish is rich and creamy, perfect for busy weeknights when you need a one-pot meal that comes together in less than 30 minutes. With shrimp, spinach, feta, and orzo, this recipe is light and fresh and will quickly become a family favorite!
An easy one-pan skillet dinner with fewer dishes is one of my favorite things, and this rich and creamy lemon orzo and shrimp dish does not disappoint. It is bright and zesty and filled with succulent shrimp, fresh lemon, and tender orzo for the perfect combination of flavors. This creamy orzo recipe is amazing for weeknight dinners that need to come together quickly, or it can be doubled to feed a crowd and impress everyone; all the while, it will be your little secret that it’s so quick and easy to make. I love how versatile this recipe is, too! You can switch the orzo for your pasta of choice, use kale instead of spinach, and skip the feta to make this dairy-free. Serve this with a fresh salad or fresh veggies, and a glass of wine and you have the most amazing complete meal that you will be making again and again.
Why You Will Love This Lemon Orzo and Shrimp Recipe
- One-pot meals are the best; this one comes together in less than 30 minutes.
- This isn’t a heavy pasta dish, it’s light and fresh and full of vibrant flavor.
- It is so versatile! Change the pasta, make it dairy-free, or swap the shrimp for scallops or chicken.
- Cooking the orzo in chicken broth results in an incredibly creamy pasta, without the addition of any heavy cream or dairy.
- This is a total crowd-pleaser for date night or for a dinner party. Your kids will love it, too!
- You can find the simple ingredients at any grocery store.
- This is the best comfort food! With buttery shrimp and lemon, it is bright, citrusy, and so creamy!
Ingredients You Need For This Lemon Orzo and Shrimp
- Butter: I like to use butter to saute the shrimp to add to the richness and creaminess of this dish. You could alternatively use extra virgin olive oil or avocado oil if you prefer.
- Shrimp: I usually make this using raw, deveined shrimp, but you can also use precooked shrimp if you have them, give them a quick saute in some butter for added flavor.
- Onion: Finely chopped onion gives this an amazing flavor. I use yellow onion in this, but you can use a sweet, white onion, a red onion, or shallots if you prefer a sweeter flavor.
- Orzo: Orzo is an amazing little rice-shaped pasta that is perfectly paired with shrimp, spinach, and lemon. I recommend buying a regular dry orzo, but you can also use a gluten-free orzo like Barilla, which is absolutely delicious. If you do not have orzo, any other type if small sized pasta can be used such as stelline (stars), risi, ditalini, corallini etc.
- Chicken broth: cooking the orzo in chicken broth helps to create an amazing creaminess that you wouldn’t get by boiling the pasta in water and also infuses the pasta with flavor. You can buy store-bought chicken broth or chicken stock, or use homemade chicken broth if you have some! If you are pescatarian, vegetable broth can be used in its place.
- Lemon zest and juice: I love how lemon gives shrimp a bright flavor. I honestly think they were always meant to be together. You will love this recipe’s bright lemon flavor profile, with the fresh lemon juice and zest combined. The lemon really pulls the flavors of this dish together and is an ingredient that should not be skipped. Remember to always zest the lemon before juicing.
- Fresh spinach: Fresh baby spinach is a great addition to this easy shrimp and lemon orzo. It adds beautiful color to the dish and is rich in iron. You can swap it out for kale or green beans, if you desire.
- Feta Cheese: I like to buy a block of feta and then cut it into cubes. Crumbled feta will also work wonderfully and give you a rich, creamy sauce. You could also use goat cheese for a rich and creamy texture.
- Salt and Black Pepper: Seasonings bring it all together. Garnish with fresh basil, fresh parsley, or your favorite fresh herbs.
You can find a full list of ingredients in the recipe card below
How To Make This Lemon, Shrimp and Orzo Dish
- In a large skillet, melt butter on medium high heat. Generously season the raw shrimp and then add them to the pan and sauté until pink in color. Remove the shrimp and set them aside on a plate.
- In the same large pan, add the remaining butter and saute fresh garlic and onion for 3-4 minutes until the onion begins to soften.
- Add the orzo and chicken stock and simmer for about 10-12 minutes until the orzo is al dente; the liquid will begin to evaporate, and the pasta will become creamy. Stir every so often to ensure nothing sticks to the bottom of the pot.
- Once the pasta is creamy and all of the excess liquid has been absorbed, add the lemon juice and zest into the orzo along with the spinach and stir the spinach into the orzo so that it begins to wilt.
- Finally add in the cooked shrimp and cubed feta. Stir and serve immediately. Garnish with fresh herbs, if you desire.
Can I Use Frozen Shrimp For This Orzo Recipe
Yes! I recommend thawing them first and then drying with paper towels before you start cooking to remove any excess moisture and ensure that the shrimp develop a nice golden colour as they cook. If you are rushed on time you can use frozen shrimp, just be sure to increase the cooking time to ensure they cook fully and then drain any excess water in the pan. The same would apply to the instant pot cooking method.
Can I Make This Lemon, Shrimp and Orzo Recipe in the Instant Pot?
The quick cooking process of this lemony orzo recipe is amazing in the Instant Pot. The orzo cooks perfectly, and the best part is that it comes together so fast. Using the saute option, cook the shrimp until pink and set aside. Add more butter or a little oil to saute the onion and garlic. Add the orzo, chicken stock, lemon zest, and juice, and seal the lid. Cook on high pressure for 4 minutes. Remove the lid on a quick release, stir in the spinach until it begins to wilt, and then add the shrimp back in to warm through. Add the feta cubes and remaining seasonings as the final step. Stir and enjoy!
Is This Lemon Orzo Recipe Paleo, Keto or Whole30?
You can easily modify this recipe to meet your dietary restrictions.
- To make this Paleo, remove the feta and use a drizzle of olive oil or avocado oil instead of the butter. Also, you can use gluten-free orzo or your favorite gluten-free pasta.
- This can be Keto and Whole30-friendly if you use a grain-free orzo. You can keep the cheese in and enjoy that rich, creamy sauce. Also, you can use cauliflower rice instead of orzo to make this low-carb.
Ways To Modify This Shrimp And Lemon Orzo Recipe
- You can use any type of short-cut pasta if you want to switch it up. You could use macaroni or ditalini, which is a petite size, tubular pasta. Wild rice would also be a delicious and hearty option to try.
- If you don’t have shrimp on hand, or if you don’t care for it, you could easily swap it out for scallops or chicken. Both would be amazing options for this bright and zesty recipe.
- If you are dairy-free, this would still be amazing without the feta. Alternatively you could use parmesan cheese or dairy-free parmesan cheese for an amazing umami flavor.
- You can swap out the spinach for kale or green beans if you want. Also, adding sun-dried tomatoes or cherry tomatoes would be a delicious and fresh addition.
What About Leftovers?
This dish will last in the fridge for 3-4 days when stored properly. Bring it to room temperature before storing it in an airtight container. You could also store it in the freezer for up to 2 months. It may tend to get thick and sticky when stored, so warm in a large skillet on medium heat and add a splash of chicken broth or stock to reheat all the way through to bring it back to its creamy texture.
Here Are A Few More Shrimp Recipes You Might Like:
- Honey Walnut Shrimp
- Shrimp & Chicken Fried Rice
- Shrimp Etouffee
- Coconut Shrimp with Sweet Chili Dip
- Dynamite Shrimp Sushi Bowl
- Pork & Shrimp Egg Roll In A Bowl
If you make this Lemon Orzo with Shrimp & Feta recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Lemon Orzo with Shrimp, Feta & Spinach
Ingredients
- 2 tbsp butter
- 12 raw shrimp deveined
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic minced
- 1 onion finely diced
- 1 cup orzo
- 2 cups chicken broth
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 cups spinach
- salt and pepper
- 2/3 cup feta cut into small cubes
Instructions
- In a large pan melt 1 tbsp of butter on medium high heat. Generously season the shrimp and then add them to the pan and sauté for 2 minutes per side until pink in color. Remove the shrimp and set them aside on a plate.
- In the same pan add the remaining butter and once melted add in the garlic and diced onion. Cook for 3 to 4 minutes until the onions begin to soften
- Now add in the orzo and chicken stock and allow to simmer for about 10-12 minutes, the liquid will begin to evaporate and the pasta will become creamy. Stir every so often to ensure nothing sticks to the bottom of the pot
- Once the pasta is creamy and all of the excess liquid has been absorbed, add the lemon juice and zest into the orzo along with the spinach and stir the spinach into the orzo so that it begins to wilt.
- Finally add in the cooked shrimp and cubed feta. Stir and serve immediately
Nutrition
Delicious and easy!