15-Minute Lemon Garlic Shrimp and Orzo Skillet Dinner
Lemon Shrimp
Bright lemon-garlic shrimp with orzo — dinner ready in 15 minutes.
This is my go-to when time is tight but I still want something bright and satisfying — tender shrimp tossed with orzo in a lemony garlic sauce. It’s fresh, fragrant, and comes together in one skillet so cleanup is a breeze. The combination of juicy cherry tomatoes, wilted spinach, and a hit of lemon makes every bite sing.
I love sharing this with friends on busy weeknights; the flavors feel special but the method is utterly forgiving. With a few pantry staples and 15 minutes, you’ll have a restaurant-worthy plate that feels like comfort and sunshine at the same time.
Nutrition (per serving)
Directions
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1
Heat olive oil and butter in a large skillet over medium-high heat. Add minced garlic and lemon zest; cook 30 seconds until fragrant.
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2
Add the orzo to the skillet and toast, stirring, for 1 minute to develop a light nutty flavor.
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3
Pour in the broth, bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until the orzo is nearly tender (about 7–8 minutes). Add more broth or a splash of water if it looks dry.
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4
While the orzo cooks, pat the shrimp dry and season with salt and pepper.
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5
When the orzo is almost done, push it to the edges of the skillet to make a small space in the center. Add the shrimp and cherry tomatoes, cooking 2–3 minutes until the shrimp are pink and opaque, stirring everything together so the shrimp finish cooking in the orzo sauce.
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6
Stir in the lemon juice, spinach, red pepper flakes (if using), and parsley. Cook 30 seconds more until the spinach wilts.
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7
Taste and adjust seasoning, then remove from heat and sprinkle with grated Parmesan if desired. Serve immediately with lemon wedges on the side.
Ingredients
- Orzo (dry):6 oz
- Shrimp, peeled and deveined:12 oz
- Olive oil:2 tbsp
- Butter:1 tbsp
- Garlic, minced:3 cloves
- Lemon zest:1 tsp
- Lemon juice:2 tbsp
- Chicken or vegetable broth:1 cup
- Cherry tomatoes, halved:1 cup
- Baby spinach:2 cups
- Red pepper flakes (optional):1/4 tsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Fresh parsley, chopped:2 tbsp
- Grated Parmesan (optional):1/4 cup
Tips & Notes
- Use raw shrimp for the best texture; they cook very quickly so add them near the end to avoid rubbery shrimp.
- If you prefer less hands-on time, swap in pre-cooked shrimp—stir them in at the very end just to warm through.
