Lemon Garlic Shrimp Orzo Bowls

$- 1 pound large shrimp, peeled and deveined - 1 cup orzo pasta - 4 tablespoons olive oil, divided - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup cherry tomatoes, halved - 2 cups baby spinach - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) - Large pot for boiling water - Large skillet for sautéing - Colander for draining orzo - Measuring cups and spoons - Knife and cutting board - Tongs or spatula for stirring - If you cannot find large shrimp, use medium shrimp. - You can swap orzo for any small pasta like couscous. - For a gluten-free option, try rice or quinoa. - Use garlic powder if fresh garlic is not available. - If you prefer less heat, reduce red pepper flakes or skip them. - Spinach can be replaced with kale or arugula for a twist. To start, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta once the water is bubbling. Cook the orzo according to the package instructions until it is al dente, which usually takes about 8-10 minutes. Stir occasionally to keep it from sticking. Once it’s cooked, drain the orzo and set it aside. This pasta will be the base of your dish and soak up all those tasty flavors. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté them for about 30 seconds until the garlic smells amazing. Then, add the 1 pound of peeled and deveined shrimp. Season the shrimp with salt and pepper. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Cooking shrimp too long will make them tough, so keep an eye on them! Now it’s time to bring everything together. Add the cooked orzo, 1 cup of halved cherry tomatoes, and 2 cups of baby spinach to the skillet. Zest and juice 1 large lemon, then add that in too. Drizzle the remaining 2 tablespoons of olive oil over the mixture. Toss everything gently to combine. Cook for another 2 minutes until the spinach wilts and everything is hot. This step is where all the flavors blend together. Once done, remove the skillet from heat. Serve the orzo mixture in bowls, and don’t forget to garnish with fresh chopped parsley. Add lemon wedges on the side for an extra burst of flavor. Enjoy your delicious Lemon Garlic Shrimp Orzo Bowls! To cook shrimp well, start with fresh or thawed shrimp. Heat your skillet over medium-high heat. Use two tablespoons of olive oil for a great sear. When the oil is hot, add minced garlic and red pepper flakes. Cook them for about 30 seconds. This step adds flavor. Next, add the shrimp. Cook them for 2-3 minutes on each side. They should turn pink and opaque. Avoid overcooking. Overcooked shrimp can become tough. Remember, they cook quickly! If you like spice, add more red pepper flakes. Start with the teaspoon in the recipe. You can always add more later. For a milder dish, cut the flakes to half a teaspoon. The lemon juice and zest balance the spice well. You can also add a pinch of salt and pepper to enhance the taste. Taste as you cook. Adjust the flavors to your liking. This dish is all about your preferences. Presentation makes a meal more inviting. Use deep bowls for serving. This allows you to layer the orzo and shrimp nicely. Start with a base of orzo. Add shrimp, spinach, and tomatoes on top. Finish with a sprinkle of fresh parsley. Place lemon wedges on the side. This adds color and zest. You can also add a drizzle of olive oil for shine. Serve warm for the best experience. Enjoy your vibrant, tasty meal! {{image_2}} You can easily change the flavor by adding different vegetables. Try bell peppers for sweetness. Zucchini adds a nice crunch. Broccoli or asparagus brings a fresh taste. For a colorful dish, use a mix of these veggies. Just add them when you toss the orzo. This way, they cook lightly but keep their texture. If you want a simple clean-up, make this a one-pot meal. Start by cooking the orzo in the same pot. After you drain it, use the same pot for the shrimp. This saves time and dishes. Just follow the same steps and enjoy all the flavors in one pot. It’s a great way to keep the cooking process quick and easy. Don’t feel tied to shrimp. You can use chicken or tofu instead. For chicken, cut it into small pieces and cook until golden. Tofu can be cubed and sautéed until crisp. Adjust cooking times to make sure everything is cooked through. This gives you more choices while keeping the dish delicious. To keep your Lemon Garlic Shrimp Orzo Bowls fresh, first let them cool. Store them in an airtight container. Make sure to keep leftovers in the fridge. They will stay good for up to three days. If you want to keep them longer, freezing is a great option. When reheating, I suggest using a skillet. Add a splash of water or olive oil. Heat over medium-low until warmed through. Stir often to avoid sticking. You can also use a microwave. Place in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. To freeze, place the cooled orzo bowls in freezer bags. Squeeze out all the air before sealing. Label the bags with the date. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. This makes them easier to cook. Frozen shrimp can taste great in this dish. If you do not have orzo, you can use other small pasta shapes. Options include ditalini, couscous, or even quinoa. These work well and still give a nice texture to the dish. The spice level depends on the red pepper flakes. Start with one teaspoon for mild heat. You can add more if you like it spicy. Always taste as you go to get the heat right. Yes, you can prepare this dish ahead of time. Cook the orzo and shrimp, then mix them. Store in the fridge for up to two days. Just reheat before serving. Adding fresh spinach at the end keeps it bright and tasty. In this blog post, I covered how to cook a tasty shrimp and orzo dish. I went over key ingredients, tools, and useful substitutions. You also learned step-by-step cooking instructions, tips for perfect shrimp, and ideas for variations. Finally, I shared how to store leftovers and answered common questions. Cooking can be fun and easy. With these tips, you can create a great meal and impress your friends. Enjoy your cooking journey!$

Lemon Garlic Shrimp Orzo Bowls

A delicious and fresh dish featuring shrimp, orzo pasta, and vibrant vegetables, all tossed in a lemon garlic sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
1 cup orzo pasta
4 tablespoons olive oil, divided
4 cloves garlic, minced
1 large lemon, zest and juice
1 teaspoon red pepper flakes
1 cup cherry tomatoes, halved
2 cups baby spinach
to taste salt and pepper
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

In a large pot of boiling salted water, add the orzo pasta. Cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes on each side, until the shrimp are pink and opaque.
Add the cooked orzo, cherry tomatoes, baby spinach, lemon zest, and lemon juice to the skillet. Drizzle with the remaining 2 tablespoons of olive oil. Toss everything together gently and cook for another 2 minutes until the spinach wilts and everything is heated through.
Remove from heat and divide the orzo mixture into serving bowls. Garnish with fresh parsley and serve with lemon wedges on the side for an extra zesty flavor.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword garlic, lemon, orzo, pasta, shrimp