Ingredients

1 lb (450g) large shrimp, peeled & deveined (tails on or off)
2 tablespoons olive oil
3 cloves garlic, minced
Zest of 1 lemon
1 tablespoon lemon juice
Salt & pepper, to taste
1/4 teaspoon red pepper flakes (optional)

For the orzo:
1 tablespoon olive oil or butter
1 cup orzo pasta
2 cups low-sodium chicken or vegetable broth (or water)
2 cups fresh baby spinach (lightly packed)
1/4 cup grated Parmesan cheese (optional)
Juice of 1/2 lemon (more to taste)
Salt & pepper, to taste

Optional Garnish:
Extra lemon zest
Fresh parsley, chopped
Extra Parmesan

Directions

In a bowl, toss shrimp with olive oil, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes. Let sit for 10–15 minutes while you cook the orzo.

In a large skillet, heat 1 tbsp olive oil or butter over medium heat.

Add the orzo and toast for 2–3 minutes, stirring frequently, until slightly golden.

Pour in broth (or water), bring to a boil, then reduce heat to a simmer.

Cook for 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.

Stir in spinach until wilted (1–2 minutes).

Add lemon juice, Parmesan (if using), and adjust seasoning with salt and pepper.

Set orzo aside or keep on low heat.

In a separate skillet (or clear the pan), heat 1 tbsp oil over medium-high heat.

Add shrimp in a single layer. Cook 1–2 minutes per side, until pink and opaque.

Add a splash of lemon juice at the end if desired.

Spoon orzo onto plates or into bowls.

Top with shrimp.

Garnish with lemon zest, parsley, or extra cheese.

Serve immediately.