Lemon Garlic Butter Shrimp Orzo Bowls

Orzo’s rice-shaped pasta has long been a Mediterranean staple for soaking up bright, savory sauces. These lemon garlic butter shrimp bowls toast the orzo, then simmer it with broth, spinach, and juicy shrimp for a sunny one-pan lunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 520 cal
• 32g protein
• 48g carbs
• 21g fat
• 5g fiber

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Ingredients

• 1 lb raw large shrimp, peeled and deveined
• 1½ cups dry orzo pasta
• 3 cups chicken or vegetable broth
• 4 cups packed baby spinach
• 4 cloves, minced garlic
• 1, zest and juice lemon
• 3 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 tsp crushed red pepper flakes
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled

Instructions

1. 1Pat the shrimp completely dry with paper towels and season with salt, black pepper, and the red pepper flakes; set aside while you start the orzo.
2. 2In a large deep skillet or Dutch oven, melt butter with the olive oil over medium heat. Add the orzo and toast, stirring often, for 2–3 minutes until it smells nutty and a few pieces turn light golden.
3. 3Pour in the broth, add the remaining salt, and bring to a lively simmer. Reduce heat to medium-low, cover, and cook 8–9 minutes, stirring once halfway, until the orzo is just al dente and most liquid is absorbed.
4. 4Push the orzo to the sides of the pan. Add the remaining butter to the center; when it foams, add the minced garlic and cook 30–45 seconds until fragrant but not browned.
5. 5Add the seasoned shrimp in a single layer and cook 2 minutes per side until pink, opaque, and just curled; do not overcook.
6. 6Stir in the cherry tomatoes and spinach; cook 1–2 minutes more, tossing gently, until the spinach wilts and tomatoes soften slightly.
7. 7Remove from heat. Stir in the lemon zest, lemon juice, and chopped parsley. Taste and add more lemon or salt if needed—the dish should taste bright and buttery.
8. 8Divide into four bowls, top each with crumbled feta, and serve warm. Leftovers reheat well with a splash of broth for next-day lunch.