Lemon Orzo with Shrimp, Feta & Spinach

5 from 4 votes

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! Leftovers will last for up to 4 days in the fridge.

Prep Time5

Cook Time20

Total Time25

Course: Dairy Free, Gluten Free

Servings:

Calories: 257kcal

Author: Every Last Bite

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