One-Pot Lemon Garlic Shrimp and Spinach Orzo

Why You’ll Love This Recipe

• One pot, big payoff: Orzo cooks right in the garlicky lemon broth, creating a glossy sauce without extra dishes.
• Fast enough for weeknights: Shrimp sears in minutes, and the whole dinner is done in about 30 minutes.
• Bright and cozy at the same time: Lemon, basil, and tomatoes keep it fresh while feta adds a creamy, salty finish.
• Flexible: Easy to swap in kale, add spice, or use different herbs based on what you have.

Grocery List

• Produce: garlic (6 cloves), 1 lemon, baby spinach (about 4 cups), cherry tomatoes (1 1/2 cups), fresh basil (small bunch)
• Dairy: unsalted butter, feta (crumbled)
• Pantry: orzo, low-sodium broth (chicken or vegetable), olive oil, kosher salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

Shrimp

• 1 lb (454 g) large shrimp (16/20 count), peeled and deveined
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Orzo Base

• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 6 garlic cloves, finely minced (about 2 tbsp)
• 1 1/2 cups (300 g) dry orzo
• 3 cups (720 ml) low-sodium chicken broth or vegetable broth
• 1 1/2 cups (225 g) cherry tomatoes, halved
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp crushed red pepper flakes (optional)

Finish

• 1 large lemon: 1 tsp finely grated zest + 3 tbsp (45 ml) fresh juice
• 4 packed cups (120 g) baby spinach
• 1/3 cup (15 g) fresh basil leaves, torn (plus more for serving)
• 1/2 cup (75 g) crumbled feta (plus more for serving)

Step-by-Step Instructions

Step 1: Prep the shrimp and flavor boosters

Pat the shrimp very dry with paper towels (this helps them sear instead of steam). Season with 1 tsp kosher salt and 1/2 tsp black pepper.

Zest the lemon (you’ll need 1 tsp zest), then juice it (measure 3 tbsp juice). Halve the cherry tomatoes, mince the garlic, and have the spinach and basil ready near the stove.

Step 2: Sear the shrimp quickly

Heat a large, high-sided skillet or braiser (12-inch works well) over medium-high heat for 1–2 minutes. Add 1 tbsp olive oil and swirl to coat.

Add shrimp in a single layer. Sear for 60–90 seconds per side, just until turning opaque and lightly golden at the edges. Transfer shrimp to a plate immediately (they will finish cooking later). If you like to check temperature, aim for about 145°F / 63°C at the thickest part by the end of the recipe.

Step 3: Bloom the garlic (without burning it)

Reduce heat to medium. Add the remaining 1 tbsp olive oil plus 1 tbsp butter.

Once the butter melts, stir in the minced garlic (and 1/4 tsp red pepper flakes if using). Cook for 30 seconds, stirring constantly, until fragrant. Keep it moving so it doesn’t brown.

Step 4: Toast the orzo for extra flavor

Add the dry orzo to the skillet. Stir continuously for 1 minute so the pasta gets coated in the garlicky fat and lightly toasts. This helps build a richer, nuttier base.

Step 5: Simmer orzo with broth and tomatoes until glossy

Pour in 3 cups broth and add the halved cherry tomatoes plus the remaining 1/2 tsp kosher salt. Stir well, scraping up any browned bits from the bottom of the pan.

Bring to a gentle simmer, then keep at a steady low simmer for 9–11 minutes, stirring every 30–60 seconds. The orzo should be tender and the liquid should look slightly thickened and glossy. If it’s getting too thick before the orzo is tender, add a splash of broth or water (about 2–4 tbsp at a time).

Step 6: Wilt spinach and brighten with lemon

Stir in the baby spinach in 2–3 additions, letting each handful wilt before adding more (about 1–2 minutes total). Turn off the heat.

Stir in 1 tsp lemon zest and 3 tbsp lemon juice. Taste the orzo and adjust with a pinch more salt and pepper if needed.

Step 7: Finish with shrimp, basil, and feta

Return the shrimp (and any collected juices) to the skillet. Stir gently and let the residual heat warm the shrimp through for 1–2 minutes until fully cooked and juicy.

Fold in the torn basil. Sprinkle with feta just before serving (or add feta to individual bowls so it stays distinct and creamy). Serve hot, with extra basil and a little more lemon juice if you like it extra bright.

Pro Tips

• Dry shrimp = better sear: Moisture is the enemy of browning. Pat them dry thoroughly before seasoning.
• Stir the orzo often: Orzo can stick easily; frequent stirring keeps it creamy and prevents scorching.
• Control the sauce: For a looser, more brothy finish, add an extra 1/4 cup (60 ml) broth at the end. For thicker, simmer 1–2 minutes longer before adding spinach.
• Add feta at the end: Off heat keeps feta pleasantly creamy and prevents it from disappearing completely into the sauce.
• Don’t overcook shrimp: Sear briefly, then finish in the hot orzo so they stay tender.

Variations

• Creamier finish (without cream): Stir in 2 tbsp (30 g) cream cheese or 1/4 cup (25 g) grated Parmesan off heat, then add the shrimp.
• Spicy lemon-garlic shrimp orzo: Increase red pepper flakes to 1/2 tsp and finish with a drizzle of chili oil.
• Greens swap: Replace spinach with 3 cups (75 g) chopped kale; add it with the broth so it has time to soften (about 3–4 extra minutes).

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water (2–4 tbsp) until loose and steaming hot, about 4–6 minutes. For best texture, avoid high heat (shrimp can get rubbery). You can prep ahead by mincing the garlic, zesting/juicing the lemon, and halving tomatoes up to 24 hours in advance; store refrigerated in separate containers.

Nutrition (per serving)

Approximate (based on 4 servings): 520 calories, 34 g protein, 58 g carbs, 18 g fat, 4 g fiber, 950 mg sodium. Values vary by broth and feta brand.