I can’t wait to shout about this one: this Shrimp and Spinach Creamy Orzo might be my new weeknight hero. I love a dish that feels fancy but cooks up in under an hour — and this one hits that mark with bright lemon, silky cream, and pops of garlicky shrimp that smell like dinner success the moment they hit the pan. It comes together fast, cleans up easy, and manages to be both cozy and a little show-offy. If you want saucy comfort without babysitting a casserole, this is for you. Grab a glass of white wine and let’s make dinner sing.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
This recipe delivers creamy, comforting pasta vibes with a fresh, seafood twist — without fussy steps. The tiny, chewy orzo swirls with a velvety sauce while tender shrimp give you juicy bites, and wilted spinach keeps it bright and not-too-heavy. It’s so easy even your busiest weeknight can’t mess it up. Who doesn’t love a plate that looks restaurant-ready but tastes like home?
Ingredients
For the Main Dish:
- 1½ cups orzo
- 1 lb raw shrimp, peeled and deveined (medium, tails removed)
- 4 cups fresh spinach, packed
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth (or vegetable broth)
- ½ cup heavy cream
- ¾ cup grated Parmesan (plus extra for serving)
- 1 lemon, zest and juice
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Sauce / Garnish (if applicable):
- 2 tbsp chopped fresh parsley (optional)
- Lemon wedges for serving
- Extra Parmesan for sprinkling
How I Make It
Step 1:
Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Toss in the chopped onion and a pinch of salt; sauté until the onion smells sweet and looks translucent, about 3–4 minutes. Add the garlic and red pepper flakes (if using) and cook another 30 seconds until the kitchen fills with that toasty garlic perfume.
Step 2:
Pour in 1½ cups orzo and stir to toast the grains for about 1 minute — this gives the orzo a slightly nutty note. Add the 3 cups chicken broth and bring the mixture to a simmer. Lower the heat to maintain a gentle simmer and cook, stirring occasionally, until the orzo becomes tender and most of the liquid is absorbed, about 8–10 minutes. Keep an eye on it so it doesn’t stick to the pan.
Step 3:
While the orzo cooks, pat the shrimp dry and season them with salt, pepper, and a squeeze of lemon juice. In a separate skillet, melt 2 tbsp butter over medium-high heat and add the shrimp in a single layer. Sear until the edges turn pink and the centers look opaque, about 1.5–2 minutes per side. Listen for the gentle sizzle — that’s flavor happening. Remove the shrimp from the pan and set aside; don’t overcook them or they’ll toughen up.
Step 4:
Reduce the orzo heat to low and stir in ½ cup heavy cream and ¾ cup Parmesan. Stir until the cheese melts and the sauce coats the orzo — silky, glossy, and thick. Toss in the 4 cups fresh spinach and fold until the leaves wilt into emerald pockets. Return the cooked shrimp to the pan and warm through for a minute. Taste and adjust with salt, pepper, and more lemon juice if you want extra brightness.
Step 5:
Finish with a sprinkle of chopped parsley and a grating of extra Parmesan. Serve hot with lemon wedges on the side. The sauce should cling to the orzo rather than pool like soup; if it gets too thick as it cools, loosen it with a splash of reserved broth or water. Enjoy the contrast of creamy sauce, tender shrimp, and bright spinach — and the satisfied sigh from whoever’s at the table.
Pro Tips
- Pat your shrimp very dry before cooking so they sear instead of steam. Texture matters.
- Reserve a little broth before adding cream — it saves the day if the sauce thickens too much.
- Don’t overcook the orzo; aim for al dente so it keeps a nice bite and soaks up the sauce.
- Want extra tang? Stir in another teaspoon of lemon zest at the end for a lemony pop.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Replace shrimp with cooked chicken or tofu for a different protein profile — chicken needs to reach 165°F
- Swap heavy cream for full-fat Greek yogurt (stir in off-heat) for a tangier, lighter sauce.
- Use gluten-free orzo or short-grain rice to make it gluten-free; the texture will differ slightly.
- For dairy-free, use canned coconut milk or a cashew cream substitute — flavor will become subtly tropical, so add extra lemon to brighten.
Variations & Tips
- Spicy version: add a diced jalapeño when you cook the onion and increase red pepper flakes.
- Kid-friendly: skip the red pepper flakes, keep the lemon light, and shred extra Parmesan on top.
- Vegetarian: swap shrimp for sautéed mushrooms and add a handful of toasted pine nuts for protein.
- Summer twist: stir in halved cherry tomatoes and fresh basil at the end for a bright finish.
- One-pan shortcut: cook the orzo in a deep skillet, add shrimp on top during the last 3 minutes, cover, and steam until done.
- Creative twist: fold in 2 oz of cream cheese at the end for an extra-luxe, velvety texture.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the orzo just shy of al dente and store sauce and shrimp separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth to revive the sauce.
- Can I double the recipe?
- Sure thing. Use a larger pot or two pans to avoid crowding the shrimp. Cook times stay similar, but you may need a bit more broth as doubled orzo absorbs more liquid.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- You’ll see the shrimp turn opaque and firm (no translucent center) and the orzo will look plump and glossy, not chalky. The sauce should coat the pasta, not pool excessively.
- What if I don’t have ingredient X?
- Out of Parmesan? Use Pecorino or a sharp cheddar in a pinch (cheddar will change the flavor). No spinach? Use arugula or frozen spinach (squeeze excess water before adding).
How I Like to Serve It
I serve this with a simple green salad and crusty bread to sop up any leftover sauce. A chilled glass of Sauvignon Blanc pairs beautifully, and it makes a surprisingly great picnic entree if you keep the shrimp separate until serving. It fits weeknights, date nights, and small dinner parties — it feels like a treat without fuss.
Notes
- Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth to loosen the sauce.
- If you swap in chicken, cook to an internal temperature of 165°F for safety.
Final Thoughts
Closing: You just made a cozy, bright dinner that looks impressive and tastes even better — now go impress someone, or just yourself, with your homemade masterpiece!
Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
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