Garlic Shrimp and Orzo Skillet
This easy Garlic Shrimp and Orzo Skillet has tender shrimp, lemon, sun-dried tomatoes, spinach, and saucy orzo in one weeknight-friendly pan!
Servings: 4 serving (2 cups each)
Calories: 291kcal
Equipment
- Large 12" skillet
Ingredients
- 1 Tbsp salted butter $0.12
- ½ yellow onion finely diced, $0.49
- 1 lb. large shrimp thawed, (peeled, deveined & tail-off, 31-40 per lb.) $6.93
- ⅛ tsp chili flakes $0.02
- ½ tsp salt $0.01
- ⅛ tsp black pepper freshly cracked, $0.02
- ⅛ tsp paprika $0.02
- 1 Tbsp sun-dried tomato oil or olive oil, $0.17*
- 1 cup dry orzo uncooked, $0.49
- 4 garlic cloves minced, (1 Tbsp) $0.16
- ¼ cup sun-dried tomatoes chopped, $1.65*
- 2 cups chicken broth $0.18
- ½ lemon sliced into wheels and seeded, $0.34
- ¼ cup frozen spinach rinsed and squeezed, $0.24**
Instructions
- Gather the ingredients.
- Slice lemons, mince garlic, dice onion, and chop sun-dried tomatoes.
- Defrost frozen shrimp.
- Melt salted butter in a large skillet and add onions. Cook onions over medium-high heat until softened, between 4-6 minutes.
- Pat defrosted shrimp dry with clean paper towels.
- Toss dry defrosted shrimp with chili flakes, salt, pepper, and paprika.
- Add raw shrimp to the skillet with sun-dried tomato oil and softened onions, and cook for 2-3 minutes per side. The shrimp will turn pink and fragrant.
- Remove shrimp after a total cook time of 4-6 minutes.
- Add uncooked orzo, minced garlic, and chopped sun-dried tomatoes to the skillet with the cooked onions. Toast the orzo for a few minutes, stirring often.
- Deglaze the skillet with chicken broth and add sliced lemons. Turn heat down to medium-low and simmer until the orzo is fully cooked, about 8-10 minutes. Feel free to do a quick taste test to make sure your orzo is perfectly al dente!
- Rinse and squeeze out excess moisture from frozen spinach and add it to the skillet with the cooked shrimp. Stir while simmering for another minute or two to warm everything up. Serve hot!
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Notes
*I use sun-dried tomatoes soaked in oil. If you are using dehydrated/dry sun-dried tomatoes, you will want to soften them by soaking them in olive oil before using them in this recipe. It can take a while for them to soften, so if that's what you have on hand, I would plan for them to soak for at least a couple of hours. If you don't have sun-dried tomato oil, just use regular olive oil in this recipe.
**You can also use fresh spinach (about 2.25 oz).
Nutrition
Serving: 1serving (2 cups) | Calories: 291kcal | Carbohydrates: 37g | Protein: 23g | Fat: 6g | Sodium: 1420mg | Fiber: 3g